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https://doi.org/10.18502/espoch.v1i2.9516

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  • Alberto Renato Inca-Torres

    Alberto Renato Inca-Torres

    Universidad Técnica de Ambato, Facultad de Ciencias de la Salud, Ambato, Ecuador
  • Anabell Urbina-Salazar

    Anabell Urbina-Salazar

    Universidad de Sevilla, Facultad de Farmacia, Departamento de Bioquímica y Biología Molecular, Sevilla, España
  • Valeria Inca-Torres

    Valeria Inca-Torres

    Hospital Básico Baños, Baños, Ecuador
  • Juan Bautista

    Juan Bautista

    Hospital Básico Baños, Baños, Ecuador

Published Date

  • Aug 29, 2021

Obtaining Protein Hydrolyzates By-products of Agaricus Bisporus

ESPOCH Congresses: The Ecuadorian Journal of S.T.E.A.M. / Volume 1, Issue 2 / Pages 969–980

Abstract

The mushroom industry generates non-marketable by-products that are not used or misused, these by-products are rich in protein and other beneficial compounds for health. Currently there is great interest in products rich in protein from agro-industrial waste, in this study was used mushroom by-products to obtain protein concentrates and isolates in order to improve functional properties, using a biotechnological process based on the use of proteases, with an effective approach for the maximum recovery of the components, maintaining their quality and effectiveness. It was used 4 different proteases (Alcalasa®, Flavourzyme®, Papain and Bioprotease LA-450) to determine which of them is most effective, the most efficient proteases that lead to a higher hydrolysis degree is used Bioprotease LA-450 and Alcalasa® (6.65 ± 0.6 and 6.21 ± 0.9) respectively, obtaining a higher amount of solubilized products (46.3 ± 3.6% and 41.7 ± 3%), as well as the Bioprotease LA-450, who presents a higher content of total proteins (51. 9 ± 4.8). This hydrolyzate, due to its composition: rich in amino acids, oligopeptides and peptides, can be used as a biofertilizer in agronomy, and as a nutraceutical or nutricosmetic in food or cosmetics.


Keywords: Agaricus bisporus, Enzymes, Protein hydrolysates, By-product.


Resumen


La industria del champiñón genera subproductos no comercializables que no se utilizan o mal utilizan, estos subproductos son ricos en proteínas y otros compuestos beneficiosos para la salud. Actualmente existe gran interés en los productos ricos en proteína provenientes de residuos agroindustriales, en este estudio se utilizó los subproductos del champiñón para obtener concentrados y aislados de proteínas con el fin de mejorar las propiedades funcionales, utilizando un proceso biotecológico basado en el uso de proteasas, con un enfoque efectivo para la recuperación máxima de los componentes, manteniendo su calidad y efectividad. Se usó 4 diferentes proteasas (Alcalasa®, Flavourzyme®, Papaína y Bioproteasa LA-450) para determinar cuál de ellas es la más efectiva, las proteasas más eficientes que conducen a un mayor grado de hidrólisis es cuando se utilizan la Bioproteasa LA-450 y la Alcalasa® (6,65 ± 0,6 y 6,21 ± 0,9) respectivamente, obteniéndose mayor cantidad de productos solubilizados (46,3 ± 3,6% y 41,7 ± 3%), así como la Bioproteasa LA-450 que presenta mayor contenido de proteínas totales (51,9±4,8). Este hidrolizado debido a su composición: rico en aminoácidos, oligopéptidos y péptidos puede ser utilizado como biofertilizante en agronomía, y nutracéutico o nutricosmético en alimentación o cosmética.


Palabras Clave: Agaricus bisporus, Enzimas, Hidrolizados proteicos, Subproducto.

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