Browsing by Author "Puruncajas Panta, Yosmahara Carolina"

Now showing 1 - 1 of 1

Método de secado en frío (Liofilización) y secado en calor (Spry dryer) para la obtención de concentrados proteicos de haba (Vicia faba)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2017-04) Puruncajas Panta, Yosmahara Carolina; Del Pozo León, Freddy Geovanny
In the present study, the bean flour proteins (Vicia Faba) are characterized by isoelectric precipitation at different pHs: 2.0; 3.0; 4.0; 5.0; And with two types of drying: lyophilization and spray drying, obtaining a higher lyophilization yield at pH 4.0 with 13.34 percent and a spray dryer with 4.41 percent less efficiency. The content of the protein was determined by BCA and Dumas, with the highest percentage in lyophilized samples at pH 5.0. In addition, the content of polyphenols was evaluated, obtaining values between 159.87-371.53 mg GAE per 100g. SDS-PAGE electrophoresis showed polypeptides between molecular weights of 14-97 kDa corresponding to globulins and albumins. In 2D electrophoresis the isoelectric point was found at pH 5.0 with high expression bands in the range of 66-97 KDa. Protein concentrates were subjected to gastric digestion at pH 1.2; 2.0 and 3.2; For pHs 1,2 and 2,0, the presence of bands corresponding to 7S globulin proteins, acidic and basic 11S globulins and albumins was identified; For pH 3.2, it was identified albuminas resistant to the action of the stomach juices of the gastric phase. In the duodenal digestion, digestive simulation is continued thanks to the action of the pancreatins a pH 3.2, where the bands disappear when totally hydrolyzed, except the band of 6.5 kDa pertaining to the albumins. The difference between protein concentrates by lyophilization and spray was analyzed, indicating the degree of intensity of the proteins reflected in RP-HPLC chromoscopes for both concentrates and hydrolysates.