Ciencia e Ingeniería en Alimentos y Biotecnología

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Author: search.filters.author.Cárdenas Hidalgo, Marjorie KarinaSubject: search.filters.subject.CHÍA

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    Obtención de aislados proteicos de chía (Salvia hispánica L.) y evaluación in vitro de su digestibilidad gastrointestinal, actividad antiinflamatoria y antioxidante.
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2016-10) Cárdenas Hidalgo, Marjorie Karina; Carrillo Terán, Wilman Ismael
    Chia is an annual summer plant which is considered one of the most important crops in pre-Columbian societies, World-wide leading producers of chia are Paraguay, Canada, Bolivia, Ethiopia, Argentina, India, Mexico, China, Peru, Ecuador, Australia and Nicaragua. Currently, consumers interest is high food which can contribute to health benefits. Chia is a food species which can potentially meet these requirements. The aim of this study is to analyze the nutritional and functional properties of this seed. The defatted flour of chia is an important source of carbohydrates (31.46 percent), fibers (27.88 percent) and proteins (19.78 percent). To characterize the proteins present in chia, the isolation process by isoelectric precipitation of the protein isolate was carried out. The greater percentage yield was obtained at pH 3.0 (25.53 percent), and was determined obtaining protein by Biuret method (81.03 percent), BCA (44.92 percent) and Dumas (31.54 percent). Furthermore chia protein was analyzed by electrophoresis SDS-PAGE technique. Polypeptides were observed with a molecular weight between 14 and 66 kDa corresponding to globulins 7S and 11S and albumins. Chia proteins were subject to a process of in vitro gastrointestinal digestion, where it was found that they were completely hydrolyzed, indicating that these proteins cannot be considered allergenic are completely hydrolyzed. With regards to the functional properties of the proteins of chia, it was determined that they have anti-inflammatory activity (335.41 percent) of positive control used was diclofenac and antioxidant activity (95.98 percent) with BHT as positive control, in both cases most percent inhibition was found at pH 6.0 to a concentration of 100 micrograms per ml.