Bibliographic citations
Mera, L., (2018). Optimización de la extracción de proteína de Cañihua (Chenopodium pallidicaule Aellen) utilizando la metodología de superficie de respuesta [Tesis, Universidad Nacional Agraria La Molina]. https://hdl.handle.net/20.500.12996/3710
Mera, L., Optimización de la extracción de proteína de Cañihua (Chenopodium pallidicaule Aellen) utilizando la metodología de superficie de respuesta [Tesis]. : Universidad Nacional Agraria La Molina; 2018. https://hdl.handle.net/20.500.12996/3710
@misc{renati/248734,
title = "Optimización de la extracción de proteína de Cañihua (Chenopodium pallidicaule Aellen) utilizando la metodología de superficie de respuesta",
author = "Mera Oyola, Lizbeth",
publisher = "Universidad Nacional Agraria La Molina",
year = "2018"
}
The cañihua (Chenopodium pallidicaule) is an Andean grain considered a cereal with high nutritional value, which stands out for its high protein content and exceptional quality of amino acid profile. Unfortunately, the attention is insufficient towards the production, study of its nutritional and functional properties that favor an industrialization with higher added value, such as protein isolates. Therefore, the following research aimed to identify what were the optimal conditions for high protein recovery during protein extraction, using the surface response methodology. The protein extraction parameters of the defatted cañihua flour were optimized using the response surface methodology (MSR). A screening was carried out in the first instance under a 2n Factorial design (n = 5), which was applied to evaluate the potential effects of different factors on the extraction of the protein (Y (%), g of soluble protein / g of total protein), these factors being: pH, NaCl concentration, time, temperature and flour / solvent ratio (MP / S). Four factors: pH, time, temperature, and flour / solvent ratio (MP / S), were selected in this stage. For the optimization, a central design was applied, which was generated by a second order model, achieving a good fit between the experimental and estimated values (R2 = 0.8010). Under this model conditions were determined for a maximum extraction of the protein from flour (particle size ≤ 500 μm) which were: temperature 21.0 °C, MP / S ratio of 1/37, pH of 11 and time 5 minutes, under constant agitation (200 rpm), resulting in a protein yield of 85.1 ± 3.56 percent, which was very close to the predicted 88.3 percent. These results help in the design of the optimal process of extraction of proteins from the cañihua.
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