Condiciones de germinación para potenciar el contenido de proteína y de polifenoles totales del maíz morado (Zea Mays L.) Iniap - 199 “racimo de uva” de importancia Agroindustrial

The present study is focused on the quantification of the protein and phenolic compounds of purple corn (Zea mays L.) INIAP - 199 “Grape Cluster” that is produced in the Bolívar Province subjected to three temperature levels (15, 25 and 35 ° C), exposed to five levels of germination time (72, 96, 120, 144, 168 hours), to determine the optimal time and temperature to enhance the protein level. The effects caused by the germination process before and after having carried out each process were investigated. The total polyphenols of purple corn were determined by the Folin Ciocalteu method, by means of this method we were able to obtain an initial ungerminated value of a value of 1260.48 (mg of Gallic Acid / 100 ml of sample). Once subjected to the germination process, a high value of 1620.00 (mg of Gallic Acid / 100 ml of sample) was obtained. For the quantification of the protein, it was carried out by protein isolation and elemental analysis, the ungerminated purple corn yielded a value of 8.38mg of protein and once subjected to the germination process it reported a higher value of 26.6911mg of protein a a temperature of 15 ° C. We determined that the germination process does have an effect on purple corn during the quantification of the protein and the determination of phenolic compounds based on time and temperature

• Главный автор: Chimbo Chimbo, Willian Arnulfo (author)
• Формат: bachelorThesis
• Язык: spa
• Опубликовано: 2020
• Предметы: Germinaciòn; Compuestos fenòlicos; Folin ciocalteu
• Online-ссылка: http://dspace.ueb.edu.ec/handle/123456789/3628