Browsing by Author "Morales Manzano, Angel Leonel"

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    Determinación de la actividad antinflamatoria y antimicrobiana en concentrados e hidrolizados proteicos de quinua (Chenopodium quinoa Willd) variedad Tunkahuan y fréjol rojo moteado (Phaseolus vulgaris L.)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2018-12) Morales Manzano, Angel Leonel; Baquero Icaza, Paulo Santiago
    This research is focused on promoting the management, innovation, development and sustainability of quinoa food products (Chenopodium quinoa Willd.) variety Tunkahuan and red mottled beans (Phaseolus vulgaris L.), through determination of biological activities in protein concentrates and hydrolysates. The proteins present in the matrices were concentrated by isoelectric precipitation, a portion of these were hydrolyzed through a process of gastrointestinal digestion in vitro. The amount of protein was estimated using the Biuret and elementary methods. They were characterized by SDS-PAGE electrophoresis with and without 2-mercaptoethanol. The anti-inflammatory activity was evaluated in both cases using the protein denaturation method (egg albumin), reporting positive results for both concentrates and hydrolyses. In the same way, the antimicrobial activity was determined challenging both fractions against common pathogens transmitted by food through the method of well diffusion in agar, no activity was obtained in the concentrates, however, the hydrolysates of the two matrices inhibited the growth of E. coli, P. aeruginosas and B. cereus, while strains of S. aureus and L. monocytogenes were not inhibited. Finally, the antioxidant activity in quinoa was determined through the method of thiobarbituric acid reactive substances (TBARS), obtaining positive results only in the hydrolyzed fraction. Due to the biological activities obtained, a new line of research is opened based on the incorporation of concentrate or hydrolysate of beans/quinoa in a processed food in order to improve its nutritional and functional value.