Evaluación del efecto de dos Enzimas Lactasas de diferentes orígenes (Klactis y B. bifidum) para la obtención de manjar a partir de leche deslactosada de cabra
Fecha
2017
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Universidad de Guayaquil, Facultad de Ingeniería Química
Resumen
Este proyecto de titulación tuvo una duración de 6 meses, se realizó en el Instituto de Investigaciones
Tecnológicas de la Universidad de Guayaquil, con la finalidad de difundir la importancia de la leche de
cabra por su alto contenido nutricional. El objetivo es evaluar un producto alimenticio, mediante las condiciones de pH y conservación por calor para lograr la mayor actividad enzimática para cierta parte de la población que presenta intolerancia a la lactosa, un disacárido que está constituido por galactosa y glucosa. El uso de las enzimas tiene ventajas, son especificas en el momento de actuar, porque no propician reacciones secundarias indeseables, debido a que funcionan en condiciones moderadas de temperatura como pH; y no requieren de condiciones de temperaturas drásticas en el alimento, ni utilizar equipos muy costosos; además, que el modo de uso de las enzimas son de bajas concentraciones, están entre 10−8 𝑦 10−6 𝑀. Se usó como sustrato la enzima β Galactosidasa por la obtención de buenos resultados que se pueden corroborar mediantes los análisis ya hechos, para deslactosar la leche mediante la utilización de esta enzima, se aplicó dos temperatura de 10°C y 35°C con una concentración de 0.09/100 % a dos tiempos de 30 a 60 minutos. Con la finalidad de obtener una hidrólisis aceptable, comprobados con los datos calculados en hojas de Excel por crioscopía, como conclusión que el uso del Novozymes Saphera obtenemos mejores resultados que usando Lactozym 6500L. El nivel de lactosa al utilizar la enzima β Galactosidasa de origen por levadura, al tiempo de 30 minutos 0.11 g/100g y a los 60 minutos 0.09 g/100g; son parámetros aceptables en la realización del manjar de leche o dulce de manjar. En conclusión se demostró que fue posible el deslactosado de leche de cabra mediante el uso de una enzima comercial lactasa para después elaborar un dulce de leche correspondiente a la norma (NTE INEN 700:2011,).
This Project of degree lasted of six months, was realised at the institute of technological research of the University of Guayaquil, with the purpose of disseminating the importance of goat milk because of it´s high nutricional content. The objective is to evaluate a nutritional product, by means of the conditions of pH and conservation by heat to the greater enzymatic activity for certain part of the population that present intolerance to the lactose, a disaccharide that is constituted by galactose and glucose. The use of enzymes has advantages, are specific to the time to act, because it does not lead to undesirable secondary reactions that operate in moderate conditions of temperature and pH; and do not require drastic conditions of the food, or use computers very expensive; in addition, the use of enzymes are of low concentrations, are between 10−8 𝑦 10−6 𝑀. Was used as substrate the enzyme β-galactosidase by obtaining good results that you can corroborate with the analysis already made, to deslactosar milk through the use of this enzyme, was applied to a temperature of 35°C with a concentration of 0.09/100 % for two times of 30 to 60 minutes. With the aim to obtain a hydrolysis acceptable, tested with the calculated data in Excel worksheets by cryoscopy, giving as a conclusion that the use of Novozymes Saphera the we get better results than using Lactozym 6500L. The level of lactose by using the enzyme β-galactosidase of yeast origin at the time of 30 minutes was 0.11 g/100g and 60 minutes was 0.09 g/100g; giving acceptable parameters in the realization of the delicacy of milk or sweet delicacy. In conclusion it was demonstrated that it was possible to the deslactosado goat milk through the use of a commercial enzyme lactase to then devise a dulce de leche corresponding to the norm (NTE INEN 700:2011, 2011).
This Project of degree lasted of six months, was realised at the institute of technological research of the University of Guayaquil, with the purpose of disseminating the importance of goat milk because of it´s high nutricional content. The objective is to evaluate a nutritional product, by means of the conditions of pH and conservation by heat to the greater enzymatic activity for certain part of the population that present intolerance to the lactose, a disaccharide that is constituted by galactose and glucose. The use of enzymes has advantages, are specific to the time to act, because it does not lead to undesirable secondary reactions that operate in moderate conditions of temperature and pH; and do not require drastic conditions of the food, or use computers very expensive; in addition, the use of enzymes are of low concentrations, are between 10−8 𝑦 10−6 𝑀. Was used as substrate the enzyme β-galactosidase by obtaining good results that you can corroborate with the analysis already made, to deslactosar milk through the use of this enzyme, was applied to a temperature of 35°C with a concentration of 0.09/100 % for two times of 30 to 60 minutes. With the aim to obtain a hydrolysis acceptable, tested with the calculated data in Excel worksheets by cryoscopy, giving as a conclusion that the use of Novozymes Saphera the we get better results than using Lactozym 6500L. The level of lactose by using the enzyme β-galactosidase of yeast origin at the time of 30 minutes was 0.11 g/100g and 60 minutes was 0.09 g/100g; giving acceptable parameters in the realization of the delicacy of milk or sweet delicacy. In conclusion it was demonstrated that it was possible to the deslactosado goat milk through the use of a commercial enzyme lactase to then devise a dulce de leche corresponding to the norm (NTE INEN 700:2011, 2011).
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Palabras clave
Leche de cabra, Deslactosado, Manjar, Dulce de leche, Enzima lactosa