Ciencia e Ingeniería en Alimentos y Biotecnología

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Author: search.filters.author.Poveda Loayza, Tatiana NathalySubject: search.filters.subject.AISLADOS PROTEICOS

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    Evaluación del grado de Digestibilidad gastrointestinal, Actividad antioxidante y antiinflamatoria in vitro de aislados proteicos de torta de sésamo (Sesamum indicum).
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2016-07) Poveda Loayza, Tatiana Nathaly; Carrillo Terán, Wilman Ismael
    The extraction, characterization, gastrointestinal digestibility and biological activities (antioxidant and anti-inflammatory) of the proteins present in defatted sesame flour were evaluated in this study. The protein extraction by isoelectric precipitation was obtained, using water and 1M salt solution (NaCl) as solvents, at different pHs of precipitation: 3,0; 4,0; 5,0; 6,0 and 7,0. The higher protein yield was obtained with protein isolate precipitated at pH7,0 with values of 14,73 and 17,21 percent, for water and salt methods, respectively. Protein profiles present in the isolates were identified with bands between 6.5 and 50 KDa with the SDS-PAGE electrophoresis method. 2S albumins, 7S globulins, and subunits acidic and basic of globulins were observed. Sesame proteins were submitted to gastric hydrolysis at pHs: 1,2; 2,0; 3,2; 4,5; 5,5 and were analyzed by SDS-PAGE electrophoresis. Isolates at pH 1.2 and 2.0 with pepsin action were hydrolyzed. This gastric enzyme had no activity at other pHs, isolates remained intact. Duodenal digestion was carried out at pH 3,2. Proteins were hydrolyzed almost entirely except for the 15 kDa protein band. Finally, protein precipitated at pH 7,0 with a concentration of 500 micrograms ml, was the best treatment, presenting the highest antioxidant activity. Using the same pH with 1000 micrograms ml of protein concentration, the protein isolate had higher anti-inflammatory activity respected to the other pHs and protein concentrations tested, with a value of: 43.23 percent.