Estudio de la digestibilidad gastrointestinal in vitro de los aislados proteicos de trigo (Triticum turgidum) mediante electroforesis (SDS-PAGE)

The present research project was based on the characterization of wheat protein isolates (Triticum turgidum), and its in vitro gastric and duodenal evaluation from wheat flour. The proximal analysis of the raw material was carried out based on the INEN, AOAC, EN standards; Obtaining values similar to the wheat flour requirements established by the INEN 616 standard. Subsequently, the process of isolating and lyophilizing the proteins of four wheat lines (ajaia, llaretainia, plata, shawen), by isoelectric precipitation at pH 2 was carried out, 3, 4, 5 where we report a value with a better percentage in yield to treatment six (a2b2), belonging to the wheat line llaretainia pH 3. The protein quantification of the wheat lines was obtained through the Sulf1 method that allows to quantify the percentage of nitrogen, with a conversion factor of 5.7 for wheat. Acquiring as best treatment (a3b3) that belongs to the silver wheat line at pH 3. Wheat proteins were characterized through electrophoresis in the presence of sodium dodecyl sulfate (SDS-PAGE), within the analysis performed the presence of albumins (10 kDa) and globulins (75 kDa) within the characterized samples. The in vitro gastric and duodenal digestion of the hydrolyzed proteins of the best treatments of each of the lines was evaluated, presenting a highly digestible quality in each of the evaluated samples.

• Autore principale: Bayas Llumitaxi, Carlos Rodrigo (author)
• Altri autori: Tenelema Toalombo, Angel Manuel (author)
• Natura: bachelorThesis
• Lingua: spa
• Pubblicazione: 2018
• Soggetti: PROTEÍNAS; PUNTO ISOELÉCTRICO; DIGESTIBILIDAD; GASTROINTESTINAL
• Accesso online: http://dspace.ueb.edu.ec/handle/123456789/2781