Citas bibligráficas
Navarro, N., (2018). Obtención de un aislado proteico a partir de músculo de bagre con faja (Galeichthys peruvianus) [Tesis, Universidad Nacional Agraria La Molina]. https://hdl.handle.net/20.500.12996/3862
Navarro, N., Obtención de un aislado proteico a partir de músculo de bagre con faja (Galeichthys peruvianus) [Tesis]. : Universidad Nacional Agraria La Molina; 2018. https://hdl.handle.net/20.500.12996/3862
@misc{renati/244809,
title = "Obtención de un aislado proteico a partir de músculo de bagre con faja (Galeichthys peruvianus)",
author = "Navarro Huamanguillas, Norma Soledad",
publisher = "Universidad Nacional Agraria La Molina",
year = "2018"
}
Fish proteins isolated from by-products or non-commercial species that use the pH change method, which consists of an acid or alkaline solubilization followed by an isoelectric precipitation of the proteins, are a new source of proteins that can be used as ingredients to produce higher value-added foods. The objective of the research was to obtain a protein isolate from catfish muscle with sash (Galeichthys peruvianus). The process flow was as follows: reception of catfish with sash – filleting - ground - alkaline extraction - centrifugation 1 - isoelectric precipitation - centrifugation 2 - drying - packaging and storage. The factors evaluated for the alkaline extraction were: muscle / water ratio, pH and time of extraction, the values with which the highest protein solubilization were obtained were: 1/12, 13 and 20 minutes, respectively. The lowest protein solubility was obtained at pH 5.5, this being the isoelectric point (pI) of the catfish protein with sash. The precipitate was neutralized to pH 7 and dried by lyophilization. The protein isolate thus obtained had a protein content of 94.48%, moisture of 2.85%, fat of 0.83%, ash of 1.65% and carbohydrates of 0.19%. The low content of molds, yeasts, enterobacteriaceae and absence of Salmonella confirmed the adequate cleaning and hygiene in the processing of the protein isolate.
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