Determinación de la actividad proteolítica de la enzima bromelina obtenida de la corteza de Ananas comosus, sobre extracto acuoso de carne
Fecha
2018
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Universidad de Guayaquil. Facultad de Ciencias Químicas
Resumen
La dureza de la carne es un inconveniente en la comercialización y consumo humano; por otro lado en Ecuador hay abundancia de Ananas comosus (piña), fruta tropical, de la familia Bromeliaceae, con actividad proteolítica debido a la presencia de Bromelina, constituyendo una alternativa natural, como ablandador de carnes de bovino. La Organización Mundial de la Salud (OMS), recomienda consumir 500g /semana de carnes rojas y de acuerdo a la encuesta Nacional de Salud y Nutrición (ENSANUT), el consumo de carnes en el Ecuador es de
165g.per cápita/día, aproximadamente. Este trabajo, busca demostrar el efecto proteolítico de la enzima Bromelina sobre las carnes de bovinos; se utilizó extracto acuoso de carne como sustrato proteico y se añadió extracto etanólico de Bromelina extraída mediante el método de precipitación alcohólica al 75, 90 y 95%, y reconstituida con agua destilada, se llevó el complejo enzima-sustrato a baño de maría a 37°C, para la medición enzimática se realizó una curva de calibración a diferentes concentraciones y se cuantificó la actividad proteolítica de la enzima por el método de Biuret a intervalos de 15, 30, 45 y 60 minutos por separado, hasta la ruptura de los enlaces peptídicos, que liberó aminoácidos asimilables de la proteína de la carne. Se demostró la actividad proteolítica determinando el contenido de proteínas por el método de Biuret, puesto que ésta reacción se debe a los enlaces peptídicos que son hidrolizados por la Bromelina y ayuda a que la textura de la carne sea más suave. Se concluye que la fracción etanoica de Bromelina al 75% presentó una mayor capacidad proteolítica 46.4% en comparación con las fracciones etanólicas al 90 y 95%.
The hardness of the meat is an inconvenience in the commercialization and human consumption; On the other hand, in Ecuador there is abundance of Ananas comosus (pineapple), tropical fruit, of the Bromeliaceae family, with proteolytic activity due to the presence of Bromelain, constituting a natural alternative, as a tenderizer of bovine meat. The World Health Organization (WHO) recommends consuming 500g / week of red meat and according to the National Health and Nutrition Survey (ENSANUT), the meat consumption in Ecuador is 165g.per cápita / day, approximately. This work, seeks to demonstrate the proteolytic effect of the Bromelain enzyme on bovine meat; aqueous extract of meat was used as a protein substrate and ethanolic extract of Bromelain extracted by the 75, 90 and 95% alcoholic precipitation method was added, and reconstituted with distilled water, the enzyme-substrate complex was brought to 37 ° C, for the enzymatic measurement, a calibration curve was made at different concentrations and the proteolytic activity of the enzyme was quantified by the Biuret method at intervals of 15, 30, 45 and 60 minutes separately, until the bonds rupture peptides, which released assimilable amino acids from the protein of the meat. Proteolytic activity was demonstrated by determining the protein content by the Biuret method, since this reaction is due to the peptide bonds that are hydrolyzed by Bromelain and helps the texture of the meat to be smoother. It is concluded that the ethanoic fraction of Bromeline at 75% presented a greater proteolytic capacity 46.4% compared to the ethanolic fractions at 90 and 95%.
The hardness of the meat is an inconvenience in the commercialization and human consumption; On the other hand, in Ecuador there is abundance of Ananas comosus (pineapple), tropical fruit, of the Bromeliaceae family, with proteolytic activity due to the presence of Bromelain, constituting a natural alternative, as a tenderizer of bovine meat. The World Health Organization (WHO) recommends consuming 500g / week of red meat and according to the National Health and Nutrition Survey (ENSANUT), the meat consumption in Ecuador is 165g.per cápita / day, approximately. This work, seeks to demonstrate the proteolytic effect of the Bromelain enzyme on bovine meat; aqueous extract of meat was used as a protein substrate and ethanolic extract of Bromelain extracted by the 75, 90 and 95% alcoholic precipitation method was added, and reconstituted with distilled water, the enzyme-substrate complex was brought to 37 ° C, for the enzymatic measurement, a calibration curve was made at different concentrations and the proteolytic activity of the enzyme was quantified by the Biuret method at intervals of 15, 30, 45 and 60 minutes separately, until the bonds rupture peptides, which released assimilable amino acids from the protein of the meat. Proteolytic activity was demonstrated by determining the protein content by the Biuret method, since this reaction is due to the peptide bonds that are hydrolyzed by Bromelain and helps the texture of the meat to be smoother. It is concluded that the ethanoic fraction of Bromeline at 75% presented a greater proteolytic capacity 46.4% compared to the ethanolic fractions at 90 and 95%.
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BROMELINA, ENZIMA PROTEOLÍTICA, ENLACE PEPTÍDICO, ACTIVIDAD PROTEOLÍTICA