Browsing by Author "Vallejos Ibarra, Yadira Estefanía"

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    Obtención de concentrados proteicos de la harina de arveja (Pisum sativum) y determinación de su actividad antioxidante por el método del ácido tiobarbitúrico (TBA)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2018-01) Vallejos Ibarra, Yadira Estefanía; Ramos Moya, Milton Rubén
    This qualitative research enclosed the extraction and characterization of the proteins contained in pea meal, additionally, the study of gastrointestinal digestibility was carried out and it was determined the antioxidant activity using TBARS method. Protein extraction was done by isoelectric precipitation, at different pH values: 3.0; 4.0; 5.0; 6.0 and 7.0 using water as solvent. The highest extraction yield, 11.4 percent, was obtained at pH 4.0. The characterization of the pea flour protein concentrate obtained at different pH values of precipitation was performed with reverse phase high performance liquid chromatography (RP-UHPLC) and SDS-PAGE (1D) electrophoresis, with the SDS-PAGE electrophoresis technique, bands between 14 and 198 kDa were identified. On this gel 2S albumins, 7S globulins, acid and basic globulin subunits were observed. The antioxidant activity the data of the protein concentrate of the pea flour, were compared with a synthetic antioxidant BHT (Butylated hydroxytoluene), where its activity was higher against almost all the pH values studied; the supernatant of pH 3.0 at 0.2 mg per microliter obtained the highest antioxidant activity with 82.77 percent did not surpass BHT, whereas the highest was at a concentration of 2.0 mg per microliter with 83.85 percent activity antioxidant. The in vitro gastrointestinal digestibility simulates human physiological conditions, to simulate this digestibility we worked at different pH values: 1.2 in the case of adults with gastritis, 2.0 in the case of children and 3.2 adult people in healthy conditions.