ENZYMATIC STABILITY OF CRUDE GASTRIC EXTRACT FROM PACÚ (PIARACTUS MESOPOTAMICUS)

LEIVA, LAURA; BOGADO, CAROLINA; BUSTILLO, SOLEDAD

Buenos Aires

Jornada; XVIII Jornadas Anuales Multidisciplinarias. Sociedad Argentina de Biología,; 2016

Sociedad Argentina de Biología

Pacú (Piaractus mesopotamicus) production represents 40% of northeast fish yield. It is of interest to valorize the current disposal of fish processing through the use of viscera waste, source of enzymes such as Pepsin. The objective of this work was to obtain a pepsin-enriched extract from gastric mucosa and analyzed its enzymatic stability. Samples were provided by ?La Elina? establishment. Preparation of crude extract was made by mechanical and sonic digestion of gastric mucosa and pepsin activity was estimated by acid hemoglobin method. Enzymatic stability was evaluated under different conditions of pH (1-8), temperature (0-80ºC, 2h exposure) and time (1-120 h, at room temperature). Results indicated that the effect of pH was evident with values above 5, decreasing enzymatic activity as pH increases. After two hours of exposure, optimal temperature was defined at 25ºC, when the extract was incubated at 45ºC activity starts to decline and finally showed to be null at 60ºC and 80ºC. Regard to stability in time, enzymatic stability was not affected even after 5 days at room temperature.In conclusion, this information will be primordial for ulterior purification process of pepsin and the obtainment of a high quality and stable enzyme. Moreover, efficient utilization of by-products has direct impact on the economy and environmental pollution.