Identificación de proteínas en concentrados de las semillas de sambo (Cucurbita ficifolia B.)

Abstract

The consumption of vegetable protein has gained importance within the food industry, due to the global shortage of animal protein and the growing demand for healthier foods. Also, population growth puts food security at risk, so new alternatives based on vegetable proteins such as sambo seeds (Cucurbita ficifolia B.) are being chosen. This research focused on determining the yield, quantity, and identification of proteins in sambo (Cucurbita ficifolia B.) seed concentrates. The concentrates were obtained by alkaline extraction-isoelectric precipitation at different solubilization pHs with two levels: pH 8.0 and pH 12.0 and precipitation pHs with four levels: 2.0, 3.0, 4.0 and 5.0. Statistical analysis showed that the highest yield was at pH 12.0, solubilization, and precipitation at pH 2.0, with a value of 21.48 percent. Protein quantification was carried out using the Dumas method, obtaining the highest protein concentration at pH 12.0 solubilization and pH 5.0 precipitation with a value of 81.87 percent. For protein analysis, polyacrylamide gel electrophoresis (SDS-PAGE) was used, which revealed the presence of five types of proteins with molecular weights between 4 and 50 kDa.