Caracterización de hidrolizados de quinua (Chenopodium quinoa), soya (Glicine max) y colágeno

Abstract

The purpose of this work was to characterize the hydrolysates of quinoa, soybean and collagen by determining the amine nitrogen content, chromatographic profile and SDS PAGE electrophoresis. The amine nitrogen content is related to the degree of hydrolysis of each of the hydrolysates, the soy hydrolyzate had a higher content of amine nitrogen with 0.94 percent more less 0.002. The results of the SDS-PAGE electrophoresis with 2-mercaptoethanol showed that the gels of each of the hydrolysates with their respective protein isolates, the hydrolyzate bands are of lower coloration compared to the protein isolates, because the weights Molecules are inferior because of what it finds in peptides and amino acids. The chromatographic profile in the 3 hydrolysates showed that the protein is indeed in peptide units, therefore the hydrolysis process was ideal. When the hydrolysates are in the form of peptides, they are easily absorbed in the bloodstream, improving absorption.