Browsing by Author "Guzmán Romero, Edmundo Xavier"

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    Estudio del contenido proteico en diferentes leches comerciales de vaca en Ecuador y su actividad antioxidante in vitro
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2016-09) Guzmán Romero, Edmundo Xavier; Carrillo Terán, Wilman Ismael
    In this study determined the content of dairy proteins (dairy caseins and proteins of serum), of different commercial milks of cow by means of precipitation isoeléctrica, in which it obtained that the milk with greater performance in dairy proteins was the whole milk without treating with 3,368 percent. Besides it quantified them to him by the method BIURET finding that the whole milk without treating possesses 20,343 percent in dairy caseins and 10,893 percent in proteins of serum. Also it evaluated the proteinaceous profile of the dairy proteins by means of electroforesis SDS-PAGE in which it observed that the dairy proteins in his fraction caseínica are composed mainly by alpha-casein, beta-casein and k-casein, in the proteins of serum in the whole milk without treating found: α-lactoalbuminas, Β-lactoglobulinas, immunoglobulins, seroalbúminas, Lactoferrina and in the others milks studied observed an absence of the ultimas 4 proteins mentioned. The dairy proteins were subjected to enzymatic hydrolysis with pepsin, and obtained peptides bioactivos that presented high values of percentage of inhibition of peroxidación lipídica for the whole milk without treating with the method of TBARS with values between 33,333 percent and 55,556 percent, for caseins And values between 18,492 percent and 34,840 for proteins of serum to distinct concentrations: 0,020; 0,040; 0,100; and 0,200 mg per mL. The dairy proteins when being subjected to a thermal treatment before being hidrolizadas increased his percentage of inhibition of peroxidación lipídica obtaining values between 45,009 percent and 58,004 percent for the dairy caseins and values between 26,930 and 40,866 percent for the proteins of serum.