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espanolEn este trabajo se optimizo la reaccion de hidrolisis enzimatica de proteinas de la fraccion globular de sangre bovina usando la metodologia de superficie de respuesta. Se evaluo el efecto de la concentracion de sustrato (S0: 8-12 %), la relacion enzima/sustrato (E0/S0: 4-12 g/100 g proteina) y el pH (8-10), sobre el grado de hidrolisis (GH), en un reactor Batch (temperatura de 55° C, por 2 h). La optimizacion del modelo estadistico obtenido entrego un maximo GH de 38,08 % para pH: 8,16; S0: 6,6 y E0/S0: 14,7, el cual fue corroborado experimentalmente dando un GH de 36,25 ± 0,3 con sesgo negativo de 5 %. A estas condiciones se tomaron muestras a tres tiempos de hidrolisis para evaluar la capacidad antioxidante, con los metodos quimicos conocidos como ORAC, ABTS y FRAP. Se alcanzo mayor capacidad antioxidante a mayor tiempo de hidrolisis. Despues de una digestion in vitro se corroboro que la capacidad antioxidante del hidrolizado se conserva. EnglishIn this paper the reaction of enzymatic hydrolysis of the erythrocyte fraction of bovine blood was optimized through the response surface methodology. The effects of substrate concentration (S0: 8-12 %), enzyme/substrate ratio (E0/S0: 4-12 g/100 g protein) and pH (8-10), on degree of hydrolysis (DH) working to constant temperature of 55° C in a batch reactor, by 2 h were determined. The optimization of the statistical model obtained gave a maximum DH of 38.08 %, with pH 8.16; S0: 6.6 and E0/S0: 14.7, which was experimentally proved giving a DH of 36.25 ± 0.3 with negative bias of 5 %. At the optimal conditions samples were taken at three hydrolysis times to evaluate the antioxidant capacity, which was analyzed with ORAC, ABTS and FRAP methods. Greater antioxidant capacity was obtained at long hydrolysis time. After in vitro digestion it was confirmed that the antioxidant capacity of hydrolyzate remained.

información tecnológica

Optimización de Hidrólisis Enzimática de la Fracción Globular de Sangre Bovina por Metodología de Superficie Respuesta y Evaluación de sus Propiedades Antioxidantes