Evaluación de la actividad de enzimas proteolíticas mediante su aplicación en la industria quesera.

Abstract

The objective of this research work was to obtain three proteolytic enzymes from papaya (Carica-papaya), pineapple (Annanas-cosinosus L) and fig (Ficus-carica L), applying a completely random design and the Tukey test, with 5 repetitions, with a unit size of 5kg finding highly significant differences obtaining the latex by the following methods: mechanical rupture for pineapple, longitudinal cuts for papaya and fig, in the physicochemical evaluation of fruits, values of 7.62 Brix were reported and pH 5.48 for papaya, 12.12 Brix and pH of 2.20 for pineapple. 7.24 Brix and pH of 6.48 for the fig, where the best yield was 18 g / Kg for ficin While for the enzymatic activity a completely randomized design with a unit size of 0.0375mg of enzyme was used finding highly significant differences Reporting values of 15.09 U / mg protein with a coagulation time of 61.44sec for papain. 15.74 U / mg protein with a time of 73.92scg for bromelain and 14.87 U / mg protein with a time of 58 seconds for ficin, concluding that the latter is better presenting an effective enzymatic speed and coagulation time. For the comparative analyzes carried out on the cheese made with the best enzyme and the commercial cheese, the T-student test was used, with a unit size of 4 liters with 5 repetitions where in the physicochemical analysis similar values were obtained in percentage of humidity, Aw, pH except for the protein that there is a difference of 8.86%. No presence of pathogenic microorganisms was reported in my biological analysis. In the sensory analysis, the paired preference test was used where 100% of tasters preferred commercial fresh cheese. Enzymatic purification is recommended to improve the protein content.