Efecto de Temperatura, pH, Concentración de Sustrato y Tipo de Enzima en la Hidrólisis Enzimática de Vísceras de Tilapia Roja (Oreochromis spp.)

BAÉZ-SUAREZ, Andrea Johana; Ospina-de-Barreneche, Nelly; Montoya, José Edgar Zapata

doi:10.4067/s0718-07642016000600007

Cited by 10 publications

(8 citation statements)

References 35 publications

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“…However, it can be observed that there is a significant difference (p≤0.05) for a pH of 6.33, these results suggest that the pH has an important effect at the time of hydrolyzing. These results agree with the studies carried out by Baez-Suarez et al (2016) This scientific publication in digital format is a continuation of the Printed Review: Legal Deposit pp 196802ZU42, ISSN 0378-7818.…”

Section: Protein Concentration and Hydrolysis Approximationsupporting

confidence: 90%

Influence of pH in the enzymatic hydrolyzate of concentrates from the fishmeal industry

2021

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The fishmeal concentrate is a byproduct that has an important amount of components useful for the food industry. However, if the fishmeal concentrate is not processed, it could cause an imbalance of the environment in which the waste is discharged. The aim of this research was to evaluate the influence of the pH in the enzymatic hydrolysis of the fishmeal industry for the production of protein concentrates from stickwater as a primary commodity. Thus, the pH values (5,32; 5,94 y 6,33) were examinated, also a proximal analysis to hydrolysate and soluble fish was carried out. In order to determine protein, moisture, fats and ashes the following methods were used, Kjeldhal method for protein, rapid thermobalance method for moisture, Soxhlet methos for fats, and official INEN 0467 method for ashes. Protein concentration analyzes were performed by the Bradford method, and subsequently, the hydrolysis approximation was calculated and the amino acid composition was determined by the reference method Waters UPLC. The results showed that the pH of 6.33 allowed to achieve a better hydrolysis because a higher hydrolysis approximation was obtained, thus also the results obtained from the amino acid composition in the final product demonstrate its potential use as a food additive.

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Section: Protein Concentration and Hydrolysis Approximationsupporting

confidence: 90%

Influence of pH in the enzymatic hydrolyzate of concentrates from the fishmeal industry

2021

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“…En las vísceras de tilapia roja (Oreochromis sp.) el contenido de aceite oscila alrededor 28% (Baez et al, 2016), por lo que su recuperación constituye un aspecto relevante, ya que este residuo usualmente es descartado al ambiente generando además importantes impactos negativos (Martinez-Álvarez, 2011).…”

Section: Introductionunclassified

Efecto de Temperatura-Tiempo Sobre los Lípidos Extraídos de Vísceras de Tilapia Roja (Oreochromis sp.) Utilizando un Proceso de Calentamiento-Congelación

2017

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ResumenEn el presente trabajo se utilizó la metodología de superficies de respuesta para evaluar el efecto de la temperatura (60-80°C) y el tiempo de calentamiento (20-40 min) sobre el índice de peróxido (P), índice de yodo (Y), tiempo de inducción (OSI) y concentración de grasa remanente (G), en el proceso de recuperación de aceite de vísceras de tilapia roja (Oreochromis sp.), por medio de un método novedoso de calentamiento-congelación. Se ajustaron modelos polinomiales de segundo orden, que se optimizaron para definir los valores de los factores que entregaran la mejor combinación de las respuestas. Los resultados indicaron que las condiciones óptimas corresponden a 69°C y 29 min, las cuales entregaron lípidos con G del 2,653%, peróxido P de 0,014 meq/kg, Y de 161,671 g yodo absorbidos/100 g de muestra, OSI de 0,29 h y tiempo de vida útil de 808,9 h a 25°C. Palabras clave: tilapia roja (Oreochromis sp.); vida útil; tiempo de inducción; rancimat; subproductos de la piscicultura Effect of Temperature-Time on the Extracted Lipids from Viscera of Red Tilapia (Oreochromis Sp.) using a HeatingFreezing Process AbstractThe response surface methodology was used in this study to evaluate the effect of temperature (60-80 ° C) and heating time (20-40 min) on the peroxide index (P), iodine index (Y), induction time (OSI) and concentration of remaining fat (G), in the oil recovery process from viscera of red tilapia (Oreochromis sp.), through a novel method of heating-freezing. Second order polynomial models were fitted, and by optimization the values of the factors that delivered the best combination of the responses were determined. The results indicated that the optimum conditions correspond to 69 °C and 29 min, which gave lipids G 2,653%, peroxide P 0,014 meq/kg, Y of 161,671 g of iodine absorbed/100 g sample, OSI 0,29 h and a lifetime of 808,9 h at 25 ºC.

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“…For bromelain, only the amount of substrate was significant. As mentioned in the previous section, a change in the amount of substrate can positively or negatively affect the enzyme, even inhibiting it if the substrate exceeds the amount to be applied [30]. It is important to highlight that there are few reports that exist in relation to cooked shrimp by-products; Wan et al [31] identified and characterized an antioxidant peptide from chicken feather keratin hydrolyzates, reporting 80% inhibition by the ABTS method using Bacillus subtilis for hydrolysis, employing 72 h and 37 • C with a concentration of these by-products of ~0.35 mg/mL.…”

Section: Amino Acid Profile By Gc-ms Under Optimal Hydrolysis Conditionsmentioning

confidence: 93%

Guamara and Cocuixtle: Source of Proteases for the Transformation of Shrimp By-Products into Hydrolysates with Potential Application

Rodríguez-Jiménez,

Montalvo-González,

López-García

et al. 2023

Biology

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Since the fruits of Bromelia pinguin and Bromelia karatas are rich in proteases, the aim of this research was to optimize the hydrolysis process of cooked white shrimp by-products due to the effect of these proteases. A robust Taguchi L16’ design was used to optimize the hydrolysis process. Similarly, the amino acid profile by GC-MS and antioxidant capacity (ABTS and FRAP) were determined. The optimal conditions for hydrolysis of cooked shrimp by-products were pH 8.0, 30 °C, 0.5 h, 1 g of substrate and 100 µg/mL of B. karatas, pH 7.5, 40 °C, 0.5 h, 0.5 g substrate and 100 µg/mL enzyme extract from B. pinguin and pH 7.0, 37 °C, 1 h, 1.5 g substrate and 100 µg/mL enzyme bromelain. The optimized hydrolyzates of B. karatas B. pinguin and bromelain had 8 essential amino acids in their composition. The evaluation of the antioxidant capacity of the hydrolyzates under optimal conditions showed more than 80% inhibition of in ABTS radical, B. karatas hydrolyzates had better higher ferric ion reduction capacity with 10.09 ± 0.02 mM TE/mL. Finally, the use of proteolytic extracts from B. pinguin and B. karatas to optimize hydrolysis process allowed obtaining hydrolyzates of cooked shrimp by-products with potential antioxidant capacity.

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Efecto de Temperatura, pH, Concentración de Sustrato y Tipo de Enzima en la Hidrólisis Enzimática de Vísceras de Tilapia Roja (Oreochromis spp.)

Cited by 10 publications

References 35 publications

Influence of pH in the enzymatic hydrolyzate of concentrates from the fishmeal industry

Influence of pH in the enzymatic hydrolyzate of concentrates from the fishmeal industry

Efecto de Temperatura-Tiempo Sobre los Lípidos Extraídos de Vísceras de Tilapia Roja (Oreochromis sp.) Utilizando un Proceso de Calentamiento-Congelación

Guamara and Cocuixtle: Source of Proteases for the Transformation of Shrimp By-Products into Hydrolysates with Potential Application

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