Efecto del potencial hidrógeno y cloruro de sodio en las propiedades tecnofuncionales de harina hidrolizada de tarwi (Lupinus mutabilis)
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Date
2025
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Universidad Nacional de Trujillo
Abstract
La presente investigación tuvo como objetivo general evaluar el efecto del pH (3, 5, 7, 9) y concentración NaCl (0.1, 0.25, 0.50 M) sobre las propiedades tecnofuncionales de harina de tarwi (Lupinus mutabilis) desgrasada e hidrolizada. La harina se obtuvo a partir de granos desamargados, descascarados y desgrasados. La muestra hidrolizada se llevó a cabo con la proteasa Flavourzyme (concentración E/S de 1 %, pH 9, tiempo 6 h, 50°C y concentración de harina desgrasada del 10 %). La harina desgrasada y proteolizada tuvieron valores de proteínas de 61.3 y 62.1 %, de cenizas de 1.5 y 1.65 %, fibra de 3.96 y 3.89 %, pH de 5.9 y 5.1 y acidez de 0.68 y 0.94 % respectivamente. Las propiedades tecnofuncionales evaluadas fueron capacidad de absorción de agua (CAA), capacidad espumante (CEs), capacidad emulsificante (CEm), capacidad de absorción de aceite (OAC) y capacidad de gelificación (CG). Los resultados mostraron la máxima CAA en NaCl 0.5 M (3.98 g H2O/g m.s) para harina desgrasada y a pH 7 (4.67 g H2O/g m.s) para harina hidrolizada; la máxima CEs se obtuvo en solución 0.5 M (24.66 %) para harina desgrasada y en ese mismo medio salino para harina hidrolizada (10.20 %); la máxima CEm estuvo en un medio 0.5 M de NaCl (15.69 %) para harina desgrasada y pH 5 (83.33 %) para harina hidrolizada; la OAC fue de 1.38 y 0.99 g aceite/g m.s para harina desgrasada e hidrolizada respectivamente y la CG fue fuerte a partir de un 18-20 % p/p en harina desgrasada para la mayoría de los tratamientos; en tanto para la harina hidrolizada lo fue a partir de un 10 % p/p. Los resultados también indicaron un efecto estadísticamente significativo (p < 0.05) por parte del pH y NaCl sobre CAA, CEs y CEm.
ABSTRACT The general objective of this research was to evaluate the effect of pH (3, 5, 7, 9) and NaCl concentration (0.1, 0.25, 0.50 M) on the technofunctional properties of defatted and hydrolyzed tarwi flour (Lupinus mutabilis). The flour was obtained from debittered, hulled and defatted grains. The hydrolyzed sample was carried out with the Flavourzyme protease (concentration 1 % E/S, pH 9, time 6 h, 50°C and 10 % defatted flour concentration). The defatted and proteolyzed flour had protein values of 61.3 and 62.1 %, ash of 1.5 and 1.65 %, fiber of 3.96 and 3.89 %, pH of 5.9 and 5.1 and acidity of 0.68 and 0.94 % respectively. The technofunctional properties evaluated were water absorption capacity (CAA), foaming capacity (CEs), emulsifying capacity (CEm), oil absorption capacity (OAC) and gelation capacity (CG). The results showed the maximum CAA in 0.5 M NaCl (3.98 g H2O/g d.b) for defatted flour and at pH 7 (4.67 g H2O/g d.b) for hydrolyzed flour; The maximum ECs was obtained in a 0.5 M solution (24.66 %) for defatted flour and in that same saline medium for hydrolyzed flour (10.20 %); The maximum ECm was in a medium of 0.5 M NaCl (15.69 %) for defatted flour and pH 5 (83.33 %) for hydrolyzed flour; the OAC was 1.38 and 0.99 g oil/g d.b for defatted and hydrolyzed flour respectively and the CG was strong from 18-20 % w/w in defatted flour for most of the treatments; while for hydrolyzed flour it was from 10 % w/w. The results also indicated a statistically significant effect (p < 0.05) of pH and NaCl on CAA, ECs and ECm.
ABSTRACT The general objective of this research was to evaluate the effect of pH (3, 5, 7, 9) and NaCl concentration (0.1, 0.25, 0.50 M) on the technofunctional properties of defatted and hydrolyzed tarwi flour (Lupinus mutabilis). The flour was obtained from debittered, hulled and defatted grains. The hydrolyzed sample was carried out with the Flavourzyme protease (concentration 1 % E/S, pH 9, time 6 h, 50°C and 10 % defatted flour concentration). The defatted and proteolyzed flour had protein values of 61.3 and 62.1 %, ash of 1.5 and 1.65 %, fiber of 3.96 and 3.89 %, pH of 5.9 and 5.1 and acidity of 0.68 and 0.94 % respectively. The technofunctional properties evaluated were water absorption capacity (CAA), foaming capacity (CEs), emulsifying capacity (CEm), oil absorption capacity (OAC) and gelation capacity (CG). The results showed the maximum CAA in 0.5 M NaCl (3.98 g H2O/g d.b) for defatted flour and at pH 7 (4.67 g H2O/g d.b) for hydrolyzed flour; The maximum ECs was obtained in a 0.5 M solution (24.66 %) for defatted flour and in that same saline medium for hydrolyzed flour (10.20 %); The maximum ECm was in a medium of 0.5 M NaCl (15.69 %) for defatted flour and pH 5 (83.33 %) for hydrolyzed flour; the OAC was 1.38 and 0.99 g oil/g d.b for defatted and hydrolyzed flour respectively and the CG was strong from 18-20 % w/w in defatted flour for most of the treatments; while for hydrolyzed flour it was from 10 % w/w. The results also indicated a statistically significant effect (p < 0.05) of pH and NaCl on CAA, ECs and ECm.
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Keywords
pH, NaCl, Tarwi, Hidrólisis, Propiedades tecnofuncionales