Carrera Ingeniería Bioquímica

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Author: search.filters.author.Camacho Ayala, Tarsis XavierSubject: search.filters.subject.MICROBIOLOGÍA

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    Obtención de un hidrolizado de Spirulina (Arthrospira platensis) en polvo, mediante secado por aspersión, como ingrediente funcional.
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería Bioquímica, 2017-04) Camacho Ayala, Tarsis Xavier; López Hernández, Orestes Darío
    The research project was based on an analysis of the Spirulina microalgae (Arthrospira platensis), which was studied by the application of several treatments with different specific conditions that allow a better assimilation of the alga, in case of being applied as active pharmaceutical ingredient or protein supplement. The best treatment was attained at the conditions: pH 5, a concentration of 5% (in relation to 1:20 of substrate: water) and at a hydrolysis temperature maintained in a range of 65 °C to 70 °C. The hydrolyzate was sprayed by spray drying which gave an optimum yield of 73.89% and a different coloration to Spirulina powder concentrate because of the structural modification of the phycobiliproteins in the hydrolytic process. In addition, the degree of hydrolysis of the powder was analyzed by a comparison of the amine nitrogen content of the hydrolyzate and Spirulina powder concentrate, SDS - PAGE electrophoresis and RP - HPLC chromatography techniques were also applied, which allowed to determine that the hydrolysis process was adequate and produced a complex mixture of free amino acids and low molecular weights peptides with with the necessary characteristics for the future application of Spirulina hydrolyzate as functional ingredient.