Ciencia e Ingeniería en Alimentos y Biotecnología

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

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2017 - 20195

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Tema: search.filters.subject.HIDROLIZADOS PROTEICOS

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Mostrando 1 - 5 de 5
  • Miniatura
    Item type:Ítem,
    Evaluación de la digestibilidad gastrointestinal in vitro, actividades antiinflamatoria y antioxidante en concentrados e hidrolizados proteicos extraídos de harina de gandul (Cajanus cajan)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería Bioquímica, 2019-01)
    López Yagual, Katherine Narcisa
    ;
    Carpio, Cecilia Mercedes
    The objective of this research was to evaluate the of in vitro gastrointestinal digestibility, anti-inflammatory and antioxidant activities in protein concentrates and hydrolyzates extracted from pigeon pea (Cajanus cajan) meal produced in Ecuador. Experimental work was done with green and mature pigeon pea meal. The protein concentrates were obtained by isoelectric precipitation at different pH values (6.0, 5.0, 4.0, 3.0) after protein solubilization at pH 8.0. In green pigeon pea the highest percentage of isoelectric precipitation (0.62 percent) was obtained at pH 3.0 while it was produced at pH 4.0 in mature pigeon pea (11.35 percent). Protein characterization was carried out using the SDS-PAGE electrophoresis technique, 7S and 11S globulins were identified in these concentrates. At the end of in vitro gastrointestinal digestion, it was observed that the protein fractions of both green pigeon pea and mature pigeon pea show resistance to enzymatic action. Finally, the anti-inflammatory and antioxidant activities in the concentrate and hydrolyzates of mature pigeon pea were determined, it was found greater activities in the protein hydrolyzate with 66.0 percent and 57.47 percent values, respectively.
  • Miniatura
    Item type:Ítem,
    Determinación de la actividad antinflamatoria y antimicrobiana en concentrados e hidrolizados proteicos de quinua (Chenopodium quinoa Willd) variedad Tunkahuan y fréjol rojo moteado (Phaseolus vulgaris L.)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2018-12)
    Morales Manzano, Angel Leonel
    ;
    Baquero Icaza, Paulo Santiago
    This research is focused on promoting the management, innovation, development and sustainability of quinoa food products (Chenopodium quinoa Willd.) variety Tunkahuan and red mottled beans (Phaseolus vulgaris L.), through determination of biological activities in protein concentrates and hydrolysates. The proteins present in the matrices were concentrated by isoelectric precipitation, a portion of these were hydrolyzed through a process of gastrointestinal digestion in vitro. The amount of protein was estimated using the Biuret and elementary methods. They were characterized by SDS-PAGE electrophoresis with and without 2-mercaptoethanol. The anti-inflammatory activity was evaluated in both cases using the protein denaturation method (egg albumin), reporting positive results for both concentrates and hydrolyses. In the same way, the antimicrobial activity was determined challenging both fractions against common pathogens transmitted by food through the method of well diffusion in agar, no activity was obtained in the concentrates, however, the hydrolysates of the two matrices inhibited the growth of E. coli, P. aeruginosas and B. cereus, while strains of S. aureus and L. monocytogenes were not inhibited. Finally, the antioxidant activity in quinoa was determined through the method of thiobarbituric acid reactive substances (TBARS), obtaining positive results only in the hydrolyzed fraction. Due to the biological activities obtained, a new line of research is opened based on the incorporation of concentrate or hydrolysate of beans/quinoa in a processed food in order to improve its nutritional and functional value.
  • Miniatura
    Item type:Ítem,
    Evaluación de las actividades antiinflamatoria, antioxidante y antimicrobiana de aislados e hidrolizado proteico de Habichuela baby lima ban (Phaseolus lunatus L.) y su digestibilidad in vitro
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería Bioquímica, 2018-07)
    Tamayo García, Javier Alberto
    ;
    Calero Cáceres, William Ricardo
  • Miniatura
    Item type:Ítem,
    Caracterización de hidrolizados de quinua (Chenopodium quinoa), soya (Glicine max) y colágeno
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2018-02)
    Herrera Anchatuña, Estefanía Carolina
    ;
    López Hernández, Orestes Darío
    The purpose of this work was to characterize the hydrolysates of quinoa, soybean and collagen by determining the amine nitrogen content, chromatographic profile and SDS PAGE electrophoresis. The amine nitrogen content is related to the degree of hydrolysis of each of the hydrolysates, the soy hydrolyzate had a higher content of amine nitrogen with 0.94 percent more less 0.002. The results of the SDS-PAGE electrophoresis with 2-mercaptoethanol showed that the gels of each of the hydrolysates with their respective protein isolates, the hydrolyzate bands are of lower coloration compared to the protein isolates, because the weights Molecules are inferior because of what it finds in peptides and amino acids. The chromatographic profile in the 3 hydrolysates showed that the protein is indeed in peptide units, therefore the hydrolysis process was ideal. When the hydrolysates are in the form of peptides, they are easily absorbed in the bloodstream, improving absorption.
  • Miniatura
    Item type:Ítem,
    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.