Desarrollo de un proceso para la obtención de un aislado proteico a partir de la harina de quinua (Chenopodium quinoa) para su evaluación potencial en la industria

Abstract

This work describes the method for obtaining the protein isolate of quinoa from the defatted flour to determine its functional properties and its application in the industry. Three varieties of quinua were used: the sweet TUNKAHUAN of the Chimborazo province, the bitter one of the Pichincha province and the black one from Peru. For extraction of the protein isolated of quinoa, alkaline extraction (pH 9) and acid precipitation (pH 5) were carried out, where the protein content of the protein isolates determined to be about 80.00%. The protein isolate and hydrolyzed of quinoa were evaluated by the electrophoresis method, where bands corresponding to molecular weights between 150, 50 and 37 kDa were obtained for protein isolates of bitter quinoa. For bitter quinoa protein hydrolysates the bands correspond to molecular weights between 25 and 10 kDa. It analyzed the functional properties of the protein isolate and hydrolyzate of bitter and black quinoa, which are: antioxidant capacity by three methods: TEAC, ORAC and DPPH, total polyphenols, antimicrobial activity with Escherichia coli and Staphylococcus microorganisms and toxicity.