Características fisicoquímicas y estabilidad oxidativa del aceite de germen de maíz egipcio producido por extracción enzimática acuosa
DOI:
https://doi.org/10.3989/gya.0112181Palabras clave:
Aceite de germen de maíz, Celulasa fúngica, Propiedades antioxidantes y oxidativas, Propiedades fisicoquímicas, Proteasa bacteriana, Proteasa bovinaResumen
Las propiedades fisicoquímicas y la estabilidad oxidativa del aceite de germen de maíz egipcio producido por extracción enzimática acuosa utilizando celulasas fúngicas, proteasas bacterianas y bovinas, ya sea individualmente o en combinación, se compararon con las extraídas con hexano. Las condiciones óptimas de la nueva proteasa bovina para un rendimiento máximo de aceite fueron: 0,1% enzima, pH 7.5 y tiempo de incubación 1h versus 0,6%, 0,63% enzima, pH 4; 8,2 y 4; 2h de incubación para celulasa fúngica y proteasa bacteriana, respectivamente. El mayor rendimiento de aceite se obtuvo combinando celulasa con proteasa bacteriana (62,38%) o con proteasa bovina (51,94%) en relación con la extracción de hexano (100%). El índice de refracción, yodo, saponificación y los valores de peróxido, la actividad de eliminación de DPPH, así como la composición de ácidos grasos de los aceites extraídos enzimáticamente y los extraídos con disolventes fueron comparables. El índice de acidez y el índice de color de los aceites extraídos con enzimas fueron mejores que los obtenidos con el hexano, lo que indica que las enzimas podrían aplicarse en la producción de aceite de maíz ecológico.
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