Evaluación de la digestibilidad gastrointestinal in vitro, actividades antiinflamatoria y antioxidante en concentrados e hidrolizados proteicos extraídos de harina de gandul (Cajanus cajan)

Abstract

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.