Hidrólisis enzimática en la obtención de azúcares reductores de harina de cáscara de semillas de tarwi (Lupinus mutabílis)
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Date
2021
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Universidad Nacional de Trujillo
Abstract
La presente investigación tuvo como objetivo evaluar el efecto de la temperatura y tiempo de hidrólisis por Pectinex Ultra SP-L en la obtención de azúcares reductores de harina de cáscara de semilla de tarwi variedad criolla. Al grano entero previamente deslupinizada (con agua) se le retiró la cáscara la misma que fue convertida en harina (secada a 40°C x 72h) e hidrolizada enzimáticamente en intervalos de temperatura (30°C – 50°C), tiempo (3 – 24 horas), con un pH de 4.5 y una concentración enzima sustrato de 5 ppm. Para este trabajo se empleó un diseño compuesto central rotable (DCCR) utilizando el método de superficie de respuesta, teniendo como variables la temperatura y tiempo realizándose once tratamientos. Se realizó la caracterización fisicoquímica de la harina de cáscara de tarwi deslupinizada mostrando 5.68% de humedad, 2.78% de cenizas, 0.02 % de lípidos, 52.03 % de lignina de Klason. La determinación de azúcares reductores se realizó por el método de Lane Eylon llegando a una máxima concentración de 67.56 g de azúcar reductores /100 g sólidos existentes en la fracción permeada, la cual se evidenció en el tratamiento 4 a 47.1 °C y 20.95 horas.
El modelo matemático que permite pronosticar la obtención de azúcares reductores en la hidrólisis de harina de cáscara de tarwi es: Y = -3.85512 + 0.17923*X1 - 0.00170*X1^2 + 0.07614*X2 - 0.00193*X2^2 - 0.00018*X1*X2 (R2 = 98.282 %) (R2ajustado = 96.563 %) Dónde: Y = Azúcares reductores (%), X1 = Temperatura (°C) y X2 = Tiempo (horas). Las variables tiempo y temperatura tiene un alto valor de significancia en relación a la variable respuesta (azúcares reductores) según lo que mostró el análisis estadístico (p<0.05).
ABSTRACT The aim of this research was to evaluate the effect of temperature and time of hydrolysis by Pectinex Ultra SP-L in obtaining reducing sugars from tarwi seed huks of creole variety. The whole grain, which had been previously desupinized (with water), had its husk removed and converted into flour (dried at 40°C x 72h) and enzymatically hydrolyzed at temperature intervals (30°C - 50°C), time (3 - 24 hours), with a pH of 4.5 and a substrate enzyme concentration of 5 ppm. For this work, we used a central rotating composite design (DCCR) using the response surface method, having as variables the temperature and time, performing eleven treatments. It was carried out the physicochemical characterization of the flour of tarwi shells, showing 5.68% of humidity, 2.78% of ashes, 0.02 % of lipids, 52.03 % of Klason lignin. The determination of reducing sugars was performed by the Lane Eylon method reaching a maximum concentration of 67.56 g of reducing sugar /100 g solids existing in the permeate fraction, which was evidenced in the treatment 4 at 47.1 °C and 20.95 hours.The mathematical model that allows to predict the obtaining of reducing sugars in the hydrolysis of tarwi shell flour is Y = -3.85512 + 0.17923*X1 - 0.00170*X1^2 + 0.07614*X2 - 0.00193*X2^2 - 0.00018*X1*X2 (R2 = 98.282 %) (R2adjusted= 96.563 %) Where: Y = Reducing sugars (%), X1 = Temperature (°C) and X2 = Time (hours) The time and temperature variables have a high value of significance in relation to the response variable (reducing sugars) as shown by the statistical analysis (p<0.05).
ABSTRACT The aim of this research was to evaluate the effect of temperature and time of hydrolysis by Pectinex Ultra SP-L in obtaining reducing sugars from tarwi seed huks of creole variety. The whole grain, which had been previously desupinized (with water), had its husk removed and converted into flour (dried at 40°C x 72h) and enzymatically hydrolyzed at temperature intervals (30°C - 50°C), time (3 - 24 hours), with a pH of 4.5 and a substrate enzyme concentration of 5 ppm. For this work, we used a central rotating composite design (DCCR) using the response surface method, having as variables the temperature and time, performing eleven treatments. It was carried out the physicochemical characterization of the flour of tarwi shells, showing 5.68% of humidity, 2.78% of ashes, 0.02 % of lipids, 52.03 % of Klason lignin. The determination of reducing sugars was performed by the Lane Eylon method reaching a maximum concentration of 67.56 g of reducing sugar /100 g solids existing in the permeate fraction, which was evidenced in the treatment 4 at 47.1 °C and 20.95 hours.The mathematical model that allows to predict the obtaining of reducing sugars in the hydrolysis of tarwi shell flour is Y = -3.85512 + 0.17923*X1 - 0.00170*X1^2 + 0.07614*X2 - 0.00193*X2^2 - 0.00018*X1*X2 (R2 = 98.282 %) (R2adjusted= 96.563 %) Where: Y = Reducing sugars (%), X1 = Temperature (°C) and X2 = Time (hours) The time and temperature variables have a high value of significance in relation to the response variable (reducing sugars) as shown by the statistical analysis (p<0.05).
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Keywords
Reacción química, Carbohidratos