Citas bibligráficas
Gonzalez, J., (2017). Elaboración de películas comestibles biodegradables utilizando proteínas extraídas de la torta de sacha inchi (Plukenetia volubilis l.) [Universidad Nacional de San Martín. Fondo Editorial]. http://hdl.handle.net/11458/4097
Gonzalez, J., Elaboración de películas comestibles biodegradables utilizando proteínas extraídas de la torta de sacha inchi (Plukenetia volubilis l.) []. PE: Universidad Nacional de San Martín. Fondo Editorial; 2017. http://hdl.handle.net/11458/4097
@misc{sunedu/2846380,
title = "Elaboración de películas comestibles biodegradables utilizando proteínas extraídas de la torta de sacha inchi (Plukenetia volubilis l.)",
author = "Gonzalez Linares, Jairo Ivan",
publisher = "Universidad Nacional de San Martín. Fondo Editorial",
year = "2017"
}
In this study were developed and evaluated films made from proteins extracted from Sacha Inchi cake, residue of the edible oil industry to take advantage of this high protein content (59.59 ± 0.84%). Various alkaline aqueous solutions and precipitation at the isoelectric point (pH ~ 4.5) were used to determine the conditions of maximum extraction of protein Sacha Inchi. The film forming solutions, consisting of proteins extracted and lyophilized, sorbitol and water were thermally treated (85°C/60 minutes) and dried (35 °C/18 hours) after casting on glass plates. The resulting films, conditioned at 53% RH / 25 ° C, were subjected to evaluation of their physical properties such as water solubility, permeability to water vapor, moisture content, thickness and color (ΔE*, L*, a *, b *), to determine how they are influenced by the protein concentration and sorbitol. Protein extraction at pH 12 showed a maximum yield (72.2 ± 1.43%), obtaining 28.39 ± 1.88% freeze dried proteins regarding to used cake with protein content equal to 89.1±0,88%. The films obtained were glossy on one side, transparent, flexible and yellow tones. Both protein concentration and sorbitol had significant effects on color (ΔE *, L *, and b *), water solubility, water vapor permeability and thickness. It was established the optimal combinations of protein and sorbitol to produce films with suitable physical properties, i.e., low permeability and low solubility of sorbitol by using sorbitol and protein concentrations ranging between 1.55%-1.80% and 8.2%-9,3%, respectively. These findings demonstrated that the proteins extracted from Sacha Inchi cake have great potential as forming material biodegradable/edible films for use as wrapping or packaging.
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