EXTRACCIÓN Y CARACTERIZACIÓN DE PROTEÍNAS RECUPERADAS EN EL PROCESO DE PRODUCCIÓN DE QUITOSANO
2016
espanolEl proceso para la obtencion de quitosano se realiza a partir de los desechos provenientes de la industria procesadora de cangrejos y camarones. Este proceso requiere varios pasos como la desproteinizacion de las conchas, la desmineralizacion, la despigmentacion y la desacetilacion de la quitina. En la desproteinizacion, la proteina que se encuentra en las conchas se desnaturaliza y se dispersa en la solucion de NaOH, para recuperar la proteina de este liquido se emplearon dos procedimientos; el primero consiste en la precipitacion con etanol a distintas concentraciones y la segunda en la neutralizacion del hidroxido de sodio con el liquido acido proveniente de la desmineralizacion, disminuyendo el pH hasta obtener el punto isoelectrico de la proteina. Empleando la extraccion con etanol se observo la banda de FTIR de amida II en 1. 560 cm–1(CN estiramiento, N–H flexion) y empleando el liquido de la desmineralizacion la banda en 1.710 cm–1 que corresponde al grupo carboxilico (C=O estiramiento) que se encuentran en los extremos de las proteinas. Las proteinas extraidas posiblemente serian utiles como suplemento en formulaciones de alimentos para animales y comunmente estan formadas por aminoacidos como acido aspartico y acido glutamico. EnglishThe process for obtaining chitosan was made from industry waste of crabs and shrimp. This process requires several steps as deproteinization, demineralization, depigmentation and deacetylation of chitin. In deproteinization, the protein found in the shells of crabs denatured and is dispersed in the NaOH solution, to recover the protein of this liquid two procedures were employed; The first was the precipitation with ethanol at different concentrations and the second was in the neutralization with sodium hydroxide in demineralization process, lowering the pH to obtain the isoelectric point of the protein. the results with different method were: the first method was obtaining the FTIR band showed amide I group at 1.654 cm–1(stretching C = O) and the amide II at 1.560 cm–1 were observed (C–N stretching, N–H deflection) when used second method FTIR showed bands amide I at 1.656 cm–1(C = O stretch) and another band at 1.710 cm–1 corresponding to the carboxyl group (C = O stretch) located at the ends of proteins. The proteins extracted maybe are useful as a supplement in animal food formulations and are commonly formed by amino acids such as aspartic acid and glutamic acid.
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