Aplicación de métodos enzimáticos para la extracción de aceite de chía (Salvia hispánica L)

Aim. The aim was to evaluate the use of different enzymatic treatments on the oil extraction yield from Chia (Salvia hispanica L.) seedsMethods. Enzymatic extraction was performed by treating of whole and degummed chia flours with different conditions of enzyme concentration, pH and temperature. Commercial enzymes were employed: Viscozyme LTM (endo-1,3 (4)-betaglucanase) derived from Aspergillus aculeatus, with 100 FBG g (Beta Glucanase-unit Fungal) and Neutrase0.8LTM, neutral protease with 0.8 AU-NH/g of activity, derived from Bacillus amyloliquefaciens.Results. All treatments of enzymatic oil extraction were different (P <0.05) and the maximum oil yield obtained was 9.35%.Conclusion. Oil extraction using enzymatic methods is not a viable for chia seedObjetivo. Evaluar el uso de diferentes tratamientos enzimáticos sobre el rendimiento de extracción de aceite de Chía (Salvia hispánica L.)Métodos. La extracción enzimática se realizó tratando harina integral y harina desgomada de chía a diferentes condiciones de concentración de enzima, pH y temperatura. Las enzimas comerciales empleadas fueron Viscozyme LMR (endo-1,3(4)-betaglucanasa) derivada de Aspergillus aculeatus, con 100 FBG/g (Unidad Beta Glucanasa Fungal) y Neutrase 0.8LMR, proteasa neutra con actividad declarada de 0.8 UA-NH/g, derivada de Bacillus amyloliquefaciens.Resultados. Todos los tratamientos de extracción enzimática estudiados fueron diferentes (P