Modificación secuencial del bagazo de cebada mediante ultrasonido e hidrólisis enzimática
DOI:
https://doi.org/10.19136/jobs.a12n33.6677Palabras clave:
Hidrólisis enzimática, Ultrasonido, Bagazo de cebada, Propiedades funcionalesResumen
El bagazo de malta de cebada (BSG), subproducto abundante de la industria cervecera, contiene fibra dietética y compuestos fenólicos con potencial funcional. Este estudio evaluó la modificación del BSG mediante un tratamiento secuencial consistente en ultrasonido (US, 80% amplitud, 30 min) seguido de hidrólisis enzimática con Driselasa por 1 y 4 h (HE, 1-4h) para mejorar sus propiedades funcionales y antioxidantes. La densidad aparente permaneció estable entre tratamientos (0.286-0.313 g/cm³). El US incrementó la capacidad de hinchamiento (15%), retención de agua (22%) y retención de aceite (54%) comparado con el BSG nativo. Los tratamientos secuenciales US→HE atenuaron parcialmente estos efectos. El contenido de fenoles totales disminuyó en muestras tratadas (31-45%), mientras que la capacidad antirradical DPPH aumentó en US→HE (14%) y la actividad ABTS apareció únicamente en muestras tratadas, maximizándose con US→HE-4h. Los tratamientos liberan compuestos fenólicos más reactivos pese a la reducción del contenido total. La modificación del BSG proporciona ingredientes mejorados para el desarrollo de alimentos funcionales.
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