Efecto del pH y la temperatura en la hidrólisis enzimática de subproductos de la industria bovina
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2012
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Corporación Universitaria Lasallista
Resumen
Introduction. Given the great amount of waste
generated by cattle industries in Colombia, and its
high content of protein, a study to establish an alternative
to use such waste was proposed, aiming
to provide added values and alleviate the environmental
load. Objective. Evaluating the effects of pH
and temperature on the enzymatic hydrolysis conditions
of beef bones. Materials and methods. To
develop the research work, arotatable central composite
design (RCCD) was used, and 10 experiments
were obtained for every enzyme commercially
available - Alcalase 2,4 L FG and Flavourzyme
®. Results. Temperature has a significant effect
(p=0,0065) on the degree of hydrolysis of the Alcalse
enzyme, reaching its highest hydrolysis degree
(8.21%) at 55°C and pH=5.79, while in the case of
Flavourzyme a significant effect of the pH was found
(p=0,0157) reaching a hydrolysys degree of 20.23%
at 45°C and pH=6,50. Conclusion. It is possible to
obtain added value products, such as the enzymatic
hydrolyzed ones, from by-products generated by
bovine industries, with a wide industrial projection.
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Corporación Universitaria Lasallista, Residuos agroindustriales, Hidrólisis, Residuos agroindustriales - Aprovechamiento, Residuos sólidos orgánicos, Residuos sólidos orgánicos - Aprovechamiento, Residuos sólidos, Residuos sólidos - Aprovechamiento