Nathalia A. Gómez Grimaldos* and José E.M. Zapata Pages 150 - 158 ( 9 )
Background: In modern society, there is a tendency to consume products with natural origins and minimum chemical additives. This has encouraged the replacement of synthetic antioxidants for the ones obtained from natural sources, such as the antioxidants acquired from enzymatic protein hydrolysates.Objective: In this study, the process of enzymatic hydrolysis of proteins from bovine plasma, which produces hydrolysates with an Antioxidant Capacity (AC), was scaled up from 1 to 5 L. Methods: An experimental design was developed in 1 L to evaluate the effect of the Substrate concentration (So) on the time needed to reach a Degree of Hydrolysis (DH) of 20% as well as the AC. Results: The best conditions in the 1 L reactor controlled by a Titrando 842 were transferred to 5L in a BioFlo310 reactor. These conditions were achieved at a ratio of 80g/L of the substrate and 0.89 AU of Alcalase 2.4L/g of the substrate in order to obtain a level of 16.36 ± 0.21min of the 20% of DH and antioxidant capacity of 58.98 ± 1.80%. Conclusion: The results showed that DH depends significantly on So, while the antioxidant capacity only depends on the DH. Additionally, the dimensional analysis using Re as a scaling criterion allowed us to obtain the same results in the model (1 L) and the prototype (5 L).
Natural antioxidants, antioxidant capacity, protein hydrolysates, scale-up, dimensional analysis, enzymatic hydrolysis.
Nutrition and Food Technology Group, Food Engineering Department, Faculty of Pharmaceuticals and Food Sciences, University of Antioquia, Medellín, Nutrition and Food Technology Group, Food Engineering Department, Faculty of Pharmaceuticals and food sciences, University of Antioquia, Medellín