Optimización del proceso de hidrólisis del colágeno bovino y evaluación de sus propiedades tecnofuncionales y antioxidantes
DOI:
https://doi.org/10.29059/cienciauat.v20i1.2007Palabras clave:
colágeno hidrolizado, grado de hidrólisis, propiedades tecnofuncionales, optimización, actividad antioxidanteResumen
El colágeno es una proteína abundante en los organismos vertebrados. Forma parte de tejidos conectivos como la piel, las articulaciones, los ligamentos y los huesos. Se puede hidrolizar enzimáticamente con la finalidad de mejorar sus propiedades tecnofuncionales (solubilidad, emulsificación, espumantes, entre otras). Durante la generación de colágeno hidrolizado se exponen secuencias peptídicas que presenten propiedades bioactivas, como antioxidantes, antihipertensivas y antidiabéticas. El objetivo de este trabajo fue optimizar el grado de hidrólisis del colágeno bovino mediante proteasas comerciales y la evaluación de las propiedades tecnofuncionales y antioxidantes, de los productos resultantes. La optimización del grado de hidrólisis se realizó usando la metodología de superficie de respuesta, mediante un diseño central compuesto. El análisis proximal de la materia prima mostró un alto contenido de proteína (88 %). El proceso de optimización indicó un grado de hidrólisis extensivo (76.38 %, P ≤0.05) para la enzima PAL®, con una relación E/S de 1.43 UN/g en un tiempo de 23.75 h. Las propiedades tecnofuncionales se asociaron de manera positiva (P ≤ 0.05) con el grado de hidrólisis: 95.02 % con la solubilidad (pH 9), 48 % y 34 % con la capacidad y la estabilidad de emulsificación, respectivamente. El espumado disminuyó en función del incremento del grado de hidrólisis con la enzima HT proteolitic®, alcanzando una reducción del 47 % de la estabilidad y 26 % en la capacidad. La capacidad antioxidante del colágeno hidrolizado (24 h) incrementó de manera significativa (P ≤ 0.05), mostrando un valor de 62.38 % (DPPH) y 0.39 UA700 nm (poder reductor) con la enzima PAL® y de 80.55 % (ABTS) para la enzima HT proteolitic®. La optimización de la hidrólisis enzimática del colágeno mejoró sus propiedades tecnofuncionales (solubilidad y emulsificación) y antioxidantes.
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