Estudio comparativo de métodos de hidrólisis enzimática, para liberar tripofano en proteínas de alimentos.

Abstract

The importance of triptophan in food value and the problems that are still encountered when it is measured prompted the comparison of different techniques of hydrolysis by means of which it can be freed from food protein. To wit: tripsin, and hydrolysis with papain in a neutral medium. After it was thus isolated, triptophan was measured by the colorimetric technique of Spies and Chambers, using the internal standard variant. The raw materials used were pure protein (casein), polenta (ground corn) and clams (Ameghinospa antigua). Recuperation techniques were used to measure how much triptophan is destroyed during treatment. The best results were obtained by hydrolysis with papain in an alcaline medium, which is recommended for adoption as the standard technique for the determination of triptophan. Hydrolysis with pepsin and tripsin is discarded, but hydrolysis with papain at pH 7 should be further studied before a conclusion is reached. The use of an internal standard minimized the weight of errors of measurement on the presicion of results.