Abstract

The purpose of this work was to obtain an enzymatically hydrolyzed flour from phyllocladia of Epiphyllum hookeri. The phyllocladia flour was subjected to the action of the commercial enzymatic prepara-tions using Rapidase® TF and Rapidase® LIQ Plus. Enzymes at the ratio of 1:1 under fixed conditions of temperature 35º±1ºC; pH 5.7 ± 0.1, and continuous agitation at 150 rpm. The optimum kinetic parameters studied were established: enzyme and substrate concentration optima, reaction time, Michaelis Menten constant, maximum velocity and turnover number. The fibrous constituents in the hydrolyzed fl-our sig-nificantly decreased (P<0.05), with exception of the reducing sugar which increased (P<0.05). The sugars yield was 2.89% (w/w). The hydrolysis produced modifications in the functional properties, presenting less capacity for water and oil absorption and cations interchange, and greater solubility in water.

Key words: Cactus, Epiphyllum hookeri, phyllocladia, flour, enzymatic hydrolysis, functional properties.