Ciencia e Ingeniería en Alimentos y Biotecnología

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Evaluación de la digestibilidad in vitro y actividad antioxidante en concentrados proteicos de zarandaja (Lablab purpureus L. Sweet)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2017-10) Galarza Baicilla, Irina Jacqueline; Paredes Escobar, Mayra Liliana
This research was based on obtaining protein concentrates of zarandaja (Lablab purpureus L. Sweet) to evaluate their in vitro gastrointestinal digestibility and antioxidant activity. The protein concentrates were obtained by isoelectric precipitation at different pH 4.0; 5.0; 6.0 and 7.0 after the solubilization of the proteins at pH 8.0; as a result the best yield was 15.06 percent at pH.4. The polyphenol content determined in the supernatants of the samples ranged from 155.86 to 353.01 mg GAE per 100 g; the highest polyphenol content was found in the supernatant obtained at pH 7 with a value of 353.01 mg GAE per 100 g. The protein profile in the concentrates was identified by the technique SDS-PAGE, it ranged approximately between 11 and 135 kDa and corresponds to the 7S and 11S globulins, and 2S albumins The in vitro gastric and duodenal digestibility of the protein concentrates were determined at human physiological conditions, resulting in a not complete digestion of the proteins leaving a band of higher expression of 38 kDa corresponding to the 11S acid globulins at all pH.