ABSTRACT
Con la intención de preparar suplementos dietéticos de bajo coste, se inmovilizó papaína en carbón activado (CA) y en alúmina, utilizando suero como fuente de proteínas hidrolizadas. Para determinar el índice de inmovilización se cuantifi caron las enzimas no adsorbidas mediante el método de Lowry. Se analizó el efecto del tiempo de contacto y la temperatura, considerándose 30 min. a 25 ºC como la condición óptima para inmovilizar la papaína en ambos soportes. El CA presentó unos índices de inmovilización muy superiores (entre 95% y 99%) a los de la AL (entre 4% y 13%). Para evaluar la capacidad de reutilización de la papaína se midió la actividad residual de la enzima después de haber sido utilizada hasta 20 veces. Para determinar la actividad de la enzima se cuantifi có el índice de exposición de la fenilalanina mediante espectrofotometría de derivada segunda. En este caso, la AL presentó mejores resultados que el CA, ya que la actividad de la papaína seguía siendo la misma después de haber sido utilizada 15 y 5 veces, respectivamente
Papain was immobilized on activated carbon (AC) and on alumina (AL), with the aim of preparing low cost dietary supplements, using whey as hydrolysed protein source. The quantifi cation of the non-adsorbed enzyme, using Lowrys method was used to determine the immobilization rate. The effect of the contact time and the temperature was tested, and 30 min at 250C was considered the best condition for immobilizing papain in both supports. AC showed much higher immobilization rates (from 95% to 99%) than AL (from 4% to 13%). The reusability of papain was evaluated by measuring the residual activity of the enzyme after it has been used for up to 20 times. The quantifi cation of exposure rate of phenylalanine by second derivative spectrophotometry was used to determine the enzyme activity. In this case, AL showed better results than AC, since the activity of papain remained unchanged after 15 and 5 times, respectively
Subject(s)
Humans , Papain/chemistry , Dietary Supplements/analysis , Spectrophotometry/methods , Drug Stability , Aluminum Oxide/analysis , Aluminum Oxide/chemistryABSTRACT
The effect of the incorporation of globin (10%), plasma (10%) and both combined (5% each) as fat replacers on the quality of ham paté was investigated. The chemical composition, the sensorial analysis (color, flavor and consistency) and the instrumental analysis of the texture (hardness, adhesiveness, elasticity, cohesiveness and tackiness) were evaluated. The results showed an increase of moisture and protein contents after the fat replacement, while the fat reduction of 25-35% led to the preparation of light products. No change was observed for the aroma, taste and the consistency of fat replacing products, but an intensification of the cohesivity and a reduction of color, hardness and tackiness were detected in some samples.
