Desarrollo de un bioproceso para la producción de proteasas con potencial en el área de alimentos


Facultad de Ciencias Químicas

QFB. Gloria Alicia Martínez Medina

Abstract: Enzymes constitutes an alternative to chemical catalyzers employment in diverse areas, which microbial enzyme represent an interest source for these class of molecules, although, is necessary enhance studies about culture and production conditions, and develop new bioprocess where this catalyzer, can be employed in food field. A consecutively use of exploratory design and RSD was suggested, for significative protease production parameters evaluation, as nitrogen and carbon source, pH, agitation, temperature, inoculum size and incubation time, for fungal strains Blakeslea trispora and Rhizomucor pusillus, through submerged fermentation, where proteolytic activity was evaluated for crude extract, using Kunitz technique, for a posterior strain selection, and subsequent enzymatic extract production and partial characterization. After that a hydrolysate from fish viscera protein isolate was produced and hydrolysis grade determinate with TNBS technique. Exploratory design expose that for B. trispora NS, CS and agitation; likewise, NS and pH for R. pusillus have a significative influence in protease production. NS, agitation and pH have a positive effect, while FC contributes negatively. RSD, generate predictor models with 8.59 EU/mL y 4.38 EU/mL maximum predicted values for B. trispora and R. pusillus, in spite, experimentally models only can explain 62.86 y 52.51 % respectively. We selected B. trispora for further works, and this enzymatic extract present the highest activity at pH 6 and 40 °C, protein hydrolysates with 0-13 % HG was produced. It was possible evaluate a set of factors that commonly affect enzyme production, also different values were selected which have significance in protease production through studied fungi and prove that posses’ potential for protein hydrolysates generation.

Thesis Gloria Martínez Medina