Efecto del Nivel de Grasa y Velocidad de Agitación en la Hidrolisis Enzimática de Vísceras de Tilapia Roja (Orechromis sp.)

Abstract

The effects of viscera fat concentration (Cg) and stirring speed (Va) on the hydrolysis degree (GH) in the process of enzymatic hydrolysis of red tilapia (Orechromis sp.) viscera protein with Alcalase 2,4L were evaluated. This was done through a central composite design and response surface methodology. Additionally, the inhibition mechanism of fat in the viscera on Alcalase 2,4L and the possible inactivation of the enzyme by mechanical damage by agitation were also evaluated. The experimental data were fitted using a second order polynomial model with an R2 of 0,84. It was observed that Cg shows a negative linear effect on GH, while Va shows a parabolic effect. The results also suggest, that there is not Alcalase 2,4L inactivation by shear stress in the first four hours of the process, but it presents a competitive inhibition effect by fat.