Browsing by Author "Zambrano Ochoa Zoila Eliana"

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    Obtención de un aislado proteico de la harina de dos variedades de haba (vicia faba): haba ultana y haba peruana mediante las fases de extracción alcalina y precipitación isoeléctrica..
    (Ecuador: Latacunga: Universidad Técnica de Cotopaxi (UTC), 2024-08) Gualotuña Changoluisa Aracelly Mishel; Quindil Cuyachamin María Carmen; Zambrano Ochoa Zoila Eliana
    The present research work had the objective of evaluating the physicochemical characteristics and functional properties of the protein isolates of the bean varieties (sultan – peruvian), applying a completely randomized block design with 2x2x2 factorial arrangement with two repetitions, where 8 types of combinations were obtained to obtain the protein isolate where Factor A represents the bean varieties a1 (Sultan bean), a2 (Peruvian bean), Factor B the alkaline extraction pH b1 (9), b2 (11) and Factor C which corresponds to the isoelectric precipitation pH c1 (4.5), c2 (5.5). To determine the best treatment, a statistical analysis called ANOVA was used by means of the physicochemical analysis and functional properties, where it was obtained that the best treatment is number 8, which is composed of broad bean flour (Peruvian variety), the alkaline extraction pH of 11 and the isoelectric precipitation pH of 5. 5 which influences in a better way in the yield with an average of 21.41 %, in the protein content with 84.17 %, in the water absorption capacity obtained 2.74 g, in the water solubility index with 30.60 % and in the soluble protein content with 0.86 %, these results are within the parameters established by other bibliographic researches that were carried out. For the analyses that were used for the best treatment, the digestibility and quality of the protein were carried out, demonstrating that this treatment has a good digestibility of 83.68 %, which helps to have a good digestion and therefore provides nutrients to the organism on the other hand, the quality PDCAAS was evaluated based on the essential amino acids (tryptophan, methionine and cysteine) required by children from 1 to 3 years old, On the other hand, the quality of the protein was evaluated with the calculation of the SCORE by dividing the requirement of the children on the quantity of essential amino acids and multiplying the digestibility of the protein with the SCORE of the limiting amino acid (methionine + cysteine). It was found that the protein isolate of Peruvian bean flour has 19.25 % in protein quality, which shows that it is low and does not meet the requirements that children need in their growth.