Obtention of Enzymatically Hydrolyzed Product from Cactus (Opuntia boldinghii Britton and Rose) Cladodes Whole Flour

Abstract

The objective of this work was to obtain an enzymatically hydrolyzed product from cactus cladodes whole flour (Opuntia boldinghii Britton and Rose). The whole flour was subjected to the action of the commercially prepared enzymes Pectinex® Ultra SP-L and Cellubrix® L (1:1 ratio). The experiments were carried out under fixed conditions of temperature of 50^oC ± 1^oC and with pH of 5.5±0.1 under continuous agitation at 150 rpm. The kinetic parameters: enzyme and substrate optimal concentration, reaction time, K_M, V_max and K₃ were established. It was observed that the fibrous constituents in the hydrolized flour decreased (P<0.05) with the exception of the reducing sugars (P<0.05) which increased. The yield in sugars was 6.96% (w/w). It is presumed a non competitive inhibition caused by the mucilage and there was an evident synergism between the enzymes. The hydrolysis produced modifications of the functional properties of the flour.