Bibliographic citations
Pezo, C., (2018). Obtención y caracterización de un aislado proteico a partir de la torta desengrasada de sacha inchi (Plukenetia volubilis L.) [Tesis, Universidad Nacional de San Martín. Fondo Editorial]. http://hdl.handle.net/11458/3452
Pezo, C., Obtención y caracterización de un aislado proteico a partir de la torta desengrasada de sacha inchi (Plukenetia volubilis L.) [Tesis]. PE: Universidad Nacional de San Martín. Fondo Editorial; 2018. http://hdl.handle.net/11458/3452
@misc{renati/1059443,
title = "Obtención y caracterización de un aislado proteico a partir de la torta desengrasada de sacha inchi (Plukenetia volubilis L.)",
author = "Pezo Cuñaña, Christian Martin",
publisher = "Universidad Nacional de San Martín. Fondo Editorial",
year = "2018"
}
The objective of the following work was to determine the adequate conditions of alkaline extraction (pH, solute / solvent ratio and time of process) to obtain protein isolate from sacha inchi cake (APSI) by isoelectric precipitation, characterization and functional properties. The variables studied for protein extraction were: the magnetic stirring time (20, 25, 30, 35 and 40 minutes), solute / solvent ratio (8/60, 7/60, 6/60, 5/60 and 4 / 60 g / mL) and pH (8, 9, 10, 11, and 12). The sacha inchi protein isolate (APSI) was obtained from Sacha Inchi cake, obtained by cold pressing and pelleting acquired from Shanantina S.A.C., located in the province of Lamas, department of San Martín. The protein isolate was obtained by isoelectric precipitation of the proteins with some modifications. The protein content in the sacha inchi cake was 54.15%, the protein isolate reached 84.04%. The optimal parameters reached were 30 minutes of magnetic stirring time, 6/60 solute / solvent ratio and pH 12. The functional properties of the APSI, reached 84.4% solubility, emulsifying capacity (CE) 53.32%, water holding capacity (CRA) of 4.7 g water / g APSI, oil absorption capacity (AAC) was 267.12%, capacity Foam formation reached the lowest point at pH 8 (49%), foam stability (EE) at pH 8 (30%), finally at the minimum concentration of gelation reached 13%.
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