Resumo

SALAZAR-POSADA, C; LOPEZ-PADILLA, A  e  CANO-SALAZAR, J. A. Effect of the pH and of the temperature on the enzymatic hydrolysis of by-products from bovine industries. Rev. Lasallista Investig. [online]. 2012, vol.9, n.2, pp.26-32. ISSN 1794-4449.

Introduction. Given the great amount of waste generated by cattle industries in Colombia, and its high contení of protein, a study to establish an alternative to use such waste was proposed, aiming to provide added valúes and alleviate the environ-mental load. Objective. Evaluating the effects of pH and temperature on the enzymatic hydrolysis conditions of beef bones. Materials and methods. To develop the research work, arotatable central com-posite design (RCCD) was used, and 10 experiments were obtained for every enzyme commercia-lly available - Alcalase 2,4 L FG and Flavourzyme ®. Results. Temperature has a significant effect (p=0,0065) on the degree of hydrolysis of the Alcalse enzyme, reaching its highest hydrolysis degree (8.21%) at 55°C and pH=5.79, while in the case of Flavourzyme a significant effect of the pH was found (p=0,0157) reaching a hydrolysys degree of 20.23% at 45°C and pH=6,50. Conclusión. It is possible to obtain added valué producís, such as the enzymatic hydrolyzed ones, from by-products generated by bovine industries, with a wide industrial projection.

Palavras-chave : hidrolysys; by-products; beef bones; pH.

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