Ciencia e Ingeniería en Alimentos y Biotecnología

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Author: search.filters.author.León Morejón, Silvia EstefaníaSubject: search.filters.subject.DIGESTIBILIDAD IN VITRO

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    Caracterización de las Proteínas de tocte (Juglans neotropica Diels) y su Digestibilidad gastrointestinal in vitro.
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2016-04) León Morejón, Silvia Estefanía; Carrillo Terán, Wilman Ismael
    The Tocte (Juglans neotropica Diels) is a native species from South America, especially found it in Ecuador, Colombia, Venezuela and Peru. This species is endangered. Assay shows the nut have 49,1 percent fat, 14,3 percent carbohydrate and 17,7 percent protein. Therefore, Tocte nut becomes a source of vegetable protein for human. On this study are characterized Tocte, the protein were separated by isoelectric precipitation method. The protein solution obtained at pH 5,0 has the highest yield 21,64 percent with high protein content 74,8 percent. The approximate molecular weights of protein were identified by SDS-PAGE electrophoresis method, observed between 10-75 kDa bands. Proteins storage of Tocte were fractionated with different solvents, managing to get albumins, globulin, glutelin and prolamin, where albumin was higher with 34,38 percent and prolamins was lower 7,12 percent. Digestibility in vitro of tocte’s protein was evaluated, it were totally hydrolyzed at pH 1,0, while to pH 2,0 and 3,0 were seen a 6 kDa molecular weight band and the duodenal digestion all proteins were fully hydrolyzed. Finally, the antioxidant activity was determined by the ABTS method of protein isolates were found to active.