Elaboración de un aditivo natural mediante la extracción de enzimas del kiwi verde (Actinidia deliciosa) y de piña hawaiana (Ananas comosus) por el método de precipitación alcohólica, para el ablandamiento de carne de res
In the present investigation, the extraction of actinidin enzymes from green kiwifruit and bromelain from Hawaiian pineapple was developed by the alcoholic precipitation method; this type of method is not commonly used to extract enzymes from fruits. For this purpose, physicochemical analyses were p...
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| Formatua: | bachelorThesis |
| Hizkuntza: | spa |
| Argitaratua: |
2022
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| Gaiak: | |
| Sarrera elektronikoa: | https://dspace.ueb.edu.ec/handle/123456789/4841 |
| Etiketak: |
Etiketa erantsi
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Etiketa erantsi | Gaia: | In the present investigation, the extraction of actinidin enzymes from green kiwifruit and bromelain from Hawaiian pineapple was developed by the alcoholic precipitation method; this type of method is not commonly used to extract enzymes from fruits. For this purpose, physicochemical analyses were performed on the raw material such as pH with a value of 3.93 for green kiwifruit and pH = 3.45 for Hawaiian pineapple, while the value of total soluble solids is 12 ºBrix for both fruits, these values being optimal for the state of maturity. In addition, the analysis of protein quantification by the Bradford method was used, obtaining the best concentration for actinidin 15.67 mg of protein/g of sample and a value of 22.15 mg of protein/g of sample in bromelain. For the enzymatic activity by the GDU (Gelatin Digestion Unit) method, the best concentration for actinidin is 3407 GDU/g and for bromelain 5460 GDU/g. Based on these values, the enzymatic concentrations of actinidin and bromelain were determined (0% - 0%; 0% - 100%; 0% - 100%; 50% -50 %); 100% - 0%, 50% -50%) which were used in the beef, then the instrumental analysis of texture was carried out for its effectiveness as a tenderizer, resulting in the best treatments 100% bromelain; 50% bromelain and 50% actinidin, with these values the enzymatic addition in the meat was proved, decreasing its hardness. |
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