Ciencia e Ingeniería en Alimentos y Biotecnología

URI permanente para esta comunidadhttp://repositorio.uta.edu.ec/handle/123456789/412

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Obtención de aminoácidos libres a partir de quinua orgánica (Chenopodium quinoa) por hidrólisis y su aplicación en un suplemento alimenticio
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Maestría en Tecnología de Alimentos, 2018-06)
Almeida Castro, Alexandra Cristina
;
López Hernández, Orestes Darío
The present work seeks to provide an alternative to balance the diet, benefiting health, through the obtaining of free amino acids from organic quinoa (Chenopodium quinoa) by hydrolysis and its formulation in a food supplement. It began with the isolation of the proteins of degreased quinoa flour, in which an enzymatic hydrolysis was carried out working, with two independently tested enzymes, papain and Bacillus subtilis protease, the latter reached the best degree of hydrolysis 41,8 percet under conditions of pH 6,5, 55 Celsius degrees and 3 h; continued with acid hydrolysis, experimenting with two concentrations of H2SO4 4 and 8 percent, optimization of the process was achieved with a solution at 4 percent, 110 Celsius degrees and 8 hours of hydrolysis, 61 percent was obtained in the degree of hydrolysis which equates to a ratio between amino nitrogen and total nitrogen (AN / TN) of 0.6. The hydrolyzed protein of quinoa dried by spray was characterized through a liquid chromatography analysis (HPLC / FLD) allowing to identify 7 non-essential amino acids and 8 essential amino acids, whose representative values were in histidine with 5,5 percent, leucine 3 percent and 2,8 percent for threonine. 250 mg hard capsules containing 125,52 mg of non-essential amino acids, 121,98 mg of essential amino acids and 2,5 g of aerosil as a sliding were formulated, providing 39,47 percent of the requirement established by the FAO.
Caracterización de proteínas obtenidas a partir de harina de Firiguero (Vigna unguiculata L.) y de sus hidrolizados mediante electroforesis SDS - PAGE y RP-UHPLC
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2017-10)
Quinga Paucar, María Alexandra
;
Carpio, Cecilia Mercedes
This research was aimed to characterize Firiguero protein concentrates from Vigna unguiculata L. variety, obtained by solubilization at pH 8,0 followed by isoelectric precipitation at five pH values 2,0 - 6,0 by SDS-PAGE electrophoretic- and RP-UHPLC chromatographic technics. Extraction yields at the assayed pH values ranged between 12 and 17 percent for products extracted using flour provided by two suppliers from Loja, being the highest yield 17,45 percent at pH 4,0. Quantification of protein content of concentrates was conducted by Dumas automated method. It showed that all the obtained products have protein contents higher than 60 percent as compared to 21,14 perecent - 21,59 percent found in the flour. Therefore, alkaline solubilization and isoelectric precipitation are effective methods to isolate proteins. Firiguero protein concentrates were subjected to an in vitro gastric and duodenal hydrolysis, simulating human physiological conditions. In the gastric phase, partial hydrolysis was obtained, while in the duodenal phase, higher proteins breakdown was attained. Additionally, it was determined that addition of 2 mg of protein concentrate per mL of olive oil exerts a protective effect against lipid oxidation as determined by incubating the protein-oil mixture at 100 Celsius degree for 48 h. Protein concentrates prevents the formation of secondary products inherent to oxidation, evaluated by the thiobarbituric acid method. The percentage of TBARS thus formed ranged between 43,63 percent and 72,86 percent as compared to 32,86 percent when the antioxidant ascorbic acid is added. The polyphenol content evaluated by the Folin method in the supernatants of the protein concentrates varied between 180,4 to 358,8 mg GAE per 100 g flour.
Obtención de un hidrolizado enzimático de harina de chocho (Lupinus mutabilis Sweet)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2017-08)
Navas Enríquez, Vanessa Alexandra
;
López Hernández, Orestes Darío
The purpose of this investigation was to obtain an enzymatic hydrolyzate from andean lupin flour. For which pineapple juice was used as the source of bromelain. Two factors were studied: pH 5 and 6, and substrate-water ratio 1/10 and 1/20. The prediction equations for the yield and the degree of hydrolysis measured as amino nitrogen percentage were obtained as well as the optimum conditions for the maximum desirability which were pH 5 and substrate-water ratio 1/10,3, from which an scale up for industrial production was performed. The hydrolyzate characterization was carried out by SDS-PAGE electrophoresis and UHPLC, which all wed to conclude that the protein was fractionated in peptides and as a techno-functional property, its solubility improved and the hydrolyzate could be applied as a functional ingredient.
Obtención de un hidrolizado de Spirulina (Arthrospira platensis) en polvo, mediante secado por aspersión, como ingrediente funcional.
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería Bioquímica, 2017-04)
Camacho Ayala, Tarsis Xavier
;
López Hernández, Orestes Darío
The research project was based on an analysis of the Spirulina microalgae (Arthrospira platensis), which was studied by the application of several treatments with different specific conditions that allow a better assimilation of the alga, in case of being applied as active pharmaceutical ingredient or protein supplement. The best treatment was attained at the conditions: pH 5, a concentration of 5% (in relation to 1:20 of substrate: water) and at a hydrolysis temperature maintained in a range of 65 °C to 70 °C. The hydrolyzate was sprayed by spray drying which gave an optimum yield of 73.89% and a different coloration to Spirulina powder concentrate because of the structural modification of the phycobiliproteins in the hydrolytic process. In addition, the degree of hydrolysis of the powder was analyzed by a comparison of the amine nitrogen content of the hydrolyzate and Spirulina powder concentrate, SDS - PAGE electrophoresis and RP - HPLC chromatography techniques were also applied, which allowed to determine that the hydrolysis process was adequate and produced a complex mixture of free amino acids and low molecular weights peptides with with the necessary characteristics for the future application of Spirulina hydrolyzate as functional ingredient.
Estudio del efecto de la hidrólisis enzimática en la obtención de un jarabe de glucosa y fructosa a partir del plátano maduro (Musa paradisiaca)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos, 2015)
Chiluisa, Ana Belén Moreno
;
Carpio, Cecilia Mercedes
The effect of some factors such as the relation fruit: water(A),concentration of alpha-amylase(B)and concentration of amyloglucosidase (C)on the production of glucose and fructose syrupsfrom mature waste banana (Musa paradisiaca) by the enzymatic hydrolysis of the starch were studied. By applying a 2nfactorial design and a confidence level of 95 percent, it was determined that all the analyzed factors have a significant influence on the content of soluble solids(Brix degree),volumetric yield of the concentrated syrup, viscosity, color, reducing sugars, glucose and fructose content of the product. The best treatment was the one that corresponds to the relation fruit: water1:2, 0,6 grams per Liter of alpha-amylase and 0,02grams per Liter of amyloglucosidase. The product without concentration had 88,25mg per mL of reducing sugars,18,9mg per mL of glucose,14,76mg per mL of fructose, its volumetric yield was 10 percent, and It has an apparent viscosity of 562,5 centipoises(10-3Pa· s).The soluble solids in the final product (after concentration)were 74 Brix degree and the pH value of 4,4. For the sensorial evaluation an incomplete block design with 54semi-trainedtasterswas used. Anhedonicscalewith5 points was applied by means of a tasting sheet. The statistical analysis showed that all the assessed factors do not significantly influence on the appraisal of the attributes perceived by the tasters, particularly the attribute acceptability.
Hidrólisis enzimática de proteínas de suero lácteo con proteasas de tracto de trucha arcoiris (oncorhynchus mykiss) para reducir la contaminación orgánica del agua mediante la posible aplicación como fertilizante orgánico
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería Bioquímica, 2014)
Salazar Santana, Oscar Gonzalo
;
Carpio, Cecilia Mercedes
Se aplicó un método sencillo para la extracción de proteasas a partir del tracto de truchas arcoiris (Oncorhynchus mykiss); el método incluyó maceración en buffer acetato de sodio (pH 4) para las de los estómagos y en buffer carbonato de sodio (pH 9) para las obtenidas de los intestinos, seguido por centrifugación y recuperación del sobrenadante; el volumen de extracto obtenido de los estómagos fue de 50 ml, y el de los intestinos fue de 40 ml. Las proteínas en solución extraídas se almacenaron en congelación hasta su utilización para la hidrólisis de suero lácteo. Se cuantificó el contenido proteico de los extractos por el método de Lowry, el cual fue de 1,213±0,04 mg/ml para los estómagos y 1,446±0,02 mg/ml para los intestinos expresados como BSA y se determinó también la actividad proteásica por el método de Anson utilizando hemoglobina como sustrato. Los valores de actividad fueron de 4,70 E-04 y 6,92 E-05 (milimoles de tirosina desprendidas por la hidrólisis) para las enzimas extraídas utilizando los estómagos y los intestinos, respectivamente.Los extractos fueron aplicados para la hidrólisis de suero lácteo empleando un diseño experimental axbxc. Los factores estudiados fueron el origen de las proteasas (a), la temperatura de hidrólisis (b) y el tiempo de reacción (c), y la variable de respuesta las absorbancias medidas a 600 nm. Los resultados demostraron que la combinación de los factores influyen significativamente en la actividad proteolítica de los extractos sobre el suero lácteo, analizados a un nivel de confianza del 95%. Mediante la prueba Tukey, se determinó que el mejor tratamiento para la hidrólisis del suero lácteo es la combinación a0b0c3, que relaciona el nivel bajo del factor a origen de las proteasas a0 (proteasas ácidas), el nivel bajo del factor b temperatura de reacción b0 ( 18 C) y el nivel alto del factor c tiempo de reacción c3 (4 horas). Se demostró que la aplicación foliar y radicular de la solución de suero hidrolizado (al 10% en agua) en plantas de rábano retiene la humedad de la tierra, de esta manera controla de mejor manera la hidratación de las plantas, y aporta con nutrientes que pueden ser asimilados por las plantas (péptidos y aminoácidos),produciendo un aumento de tamaño del follaje y del rábano, lo cual muestra que el suero lácteo hidrolizado puede ser empleado como fertilizante orgánico.

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