Efectos de los productos del pardeamiento no enzimático dietario sobre las proteasas ácidas de la trucha arcoíris

XAVIER SERRANO; LORENZO MARQUEZ; ADRIÁN HERNÁNDEZ; GABRIEL MORALES; PATRICIO DANTAGNAN; MANUEL DÍAS; FRANCISCO JAVIER MOYANO LÓPEZ

Huelva

Congreso; XV Congreso Nacional de Acuicultura / I Congreso Ibérico de Acuicultura; 2015

OESA

The effects of high molecular weight products (PPAP) from a non-enzymatically browned solution of glycine/glucose were tested on the activity of acid proteases from trout. stomach extracts were pre- incubated with 1.0, 0.67, 0.5 and 0 mg/mL of PPAP?s at pH 4 or 3.5, 15 oC for 1 hour. The mix was centrifuged and the residual activity measured at pH 2.5. PPAP?s at 10 μg/mL were also assayed without pre-incubation. At last, the mix was also assayed without centrifugation to test for the reversibility of the potential complexes pepsin-PPAP. It is concluded that products from the browning reaction of a solution of glycine/glucose can reduce the activity of acid proteases probably by precipitation of the enzyme, the complexes being probably reversible.