Extracción y estudio comparativo de las enzimas proteolíticas del fruto toronche (carica-stipulata) y de la papaya (carica-papaya) y su aplicación en la industria alimenticia

Abstract

Work performed for this research was to extract and to study Toronche's and Papaya's Proteolytic Enzymes and their application in the nutritional food industry. The latex was extracted by means of vertical incisions in the green fruit of the toronche as the papaya, which were submitted to the process of extraction of the latex and to the process of dried of the latex by means of the method of dried by stove, as experimentations were realized to determine the enzymatical activity of the present enzima papaína in the latex of both fruits by means of the method of coagulation of milk (Balls and Hoover) and the method of determination of proteins in milk. On the other hand, the papain enzyme was applied in the brewing industry. Demonstrating that to obtain the necessary turbidity for one hectoliter commercial beer you need 11g of Toronche's papain enzyme.