Actividad antioxidante y quelante de sistemas hidrocoloides mixtos formados por hidrolizados proteicos de Phaseolus vulgaris endurecido y goma modificada de flamboyán (Delonix regia).
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| Title: | Actividad antioxidante y quelante de sistemas hidrocoloides mixtos formados por hidrolizados proteicos de Phaseolus vulgaris endurecido y goma modificada de flamboyán (Delonix regia). |
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| Alternate Title: | Antioxidant and metal-chelating activities of mixed hydrocolloid systems formed by hard-to-cook Phaseolus vulgaris protein hydrolysates and flamboyant (Delonix regia) modified gum. |
| Authors: | Gallegos Tintoré, Santiago1, Guzmán Mendez, Beatriz Eugenia2, Jaramillo Flores, María Eugenia2, Chel Guerreo, Luis1, Betancur Ancona, David1 bancona@correo.uady.mx |
| Source: | Archivos Latinoamericanos de Nutrición. sep2021, Vol. 71 Issue 3, p208-217. 10p. |
| Subjects: | BIOPOLYMERS, OXIDANT status, PROCESSED foods, HYDROCOLLOIDS, POLYSACCHARIDES, CARBOXYMETHYLATION |
| Geographic Terms: | MERIDA (Mexico) |
| Abstract (English): | Proteins and polysaccharides are frequently used simultaneously in the food industry. The interactions between both biopolymers play an important role in the structure and stability of many processed foods since they can result in a system with different bioactive properties as in the case of functional ones. Objective. Evaluate the changes in the antioxidant capacity of mixed hydrocolloid system formed by a hard to cook bean (P. vulgaris) protein enzymatic hydrolyzate and modified flamboyant gum (Delonix regia) (SHM). Materials and methods. The study was conducted from February to October 2014 in Merida, Mexico. For this, the protein concentrate of P. vulgaris was treated with Pepsin-Pancreatin® and the gum extracted from the flamboyant were modified enzymatically by carboxymethylation, preparing 1% dispersions of each of the biopolymers, determining the intrinsic Trp fluorescence (FIT) as an indicator of the interaction between both biopolymers and the antioxidant and chelating activity of the resulting system. Results. The main results indicated that an extensive protein hydrolyzate with 28.8% degree of hydrolysis and a flamboyant gum with a substitution degree of 0.91 were obtained. The greatest interaction between both biopolymers was obtained using a 5:1 ratio of SHM to pH 4 according to the FIT value. Conclusions. The mixed hydrocolloid systems prepared with extensive hydrolyzate of the hard to cook P. vulgaris and modified flamboyant gum proteins showed an increase in antioxidant activity, compared to the hydrolyzate depending on the oxidation mechanism, as well as the pH conditions used and interaction between both components. [ABSTRACT FROM AUTHOR] |
| Abstract (Spanish): | Las proteínas y polisacáridos con frecuencia son utilizados simultáneamente en la industria de alimentos. Las interacciones entre ambos biopolímeros juegan un papel importante en la estructura y estabilidad de muchos alimentos procesados ya que pueden resultar en un sistema con propiedades bioactivas diferentes como ocurre en el caso de las funcionales. Objetivo. Evaluar los cambios en la capacidad antioxidante de un sistema hidrocoloide mixto formado por un hidrolizado enzimático proteico de frijol endurecido (P. vulgaris) y goma modificada de flamboyán (Delonix regia) (SHM). Materiales y métodos. El estudio se hizo entre febrero-octubre, 2014, en Mérida, México. Se modificó enzimáticamente el concentrado proteico de P. vulgaris con Pepsina-Pancreatina® y la goma extraída del flamboyán mediante carboximetilación, preparando dispersiones al 1% de cada uno de los biopolímeros, determinado la fluorescencia intrínseca de Trp (FIT) como indicador de la interacción entre ambos biopolímeros y la actividad antioxidante y quelante del sistema resultante. Resultados. Se obtuvo un hidrolizado proteico extensivo con 28,8% de grado de hidrólisis y una goma de flamboyán con grado de sustitución de 0,91. La mayor interacción entre ambos biopolímeros, se obtuvo empleando una relación 5:1 del SHM a pH 4 de acuerdo con el valor de FIT. Conclusiones. Los sistemas hidrocoloides mixtos preparados con hidrolizado extensivo de las proteínas Phaseolus vulgaris y goma modificada de flamboyán presentaron un incremento en la actividad antioxidante, respecto del hidrolizado dependiendo del mecanismo de oxidación, así como de las condiciones de pH en que se encuentra el sistema y la interacción entre ambos componentes. [ABSTRACT FROM AUTHOR] |
| Copyright of Archivos Latinoamericanos de Nutrición is the property of Sociedad Latinoamericana de Nutricion and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.) | |
| Database: | MedicLatina |
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| Header | DbId: lth DbLabel: MedicLatina An: 154071560 AccessLevel: 6 PubType: Academic Journal PubTypeId: academicJournal PreciseRelevancyScore: 0 |
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| Items | – Name: Title Label: Title Group: Ti Data: Actividad antioxidante y quelante de sistemas hidrocoloides mixtos formados por hidrolizados proteicos de Phaseolus vulgaris endurecido y goma modificada de flamboyán (Delonix regia). – Name: TitleAlt Label: Alternate Title Group: TiAlt Data: Antioxidant and metal-chelating activities of mixed hydrocolloid systems formed by hard-to-cook Phaseolus vulgaris protein hydrolysates and flamboyant (Delonix regia) modified gum. – Name: Author Label: Authors Group: Au Data: <searchLink fieldCode="AR" term="%22Gallegos+Tintoré%2C+Santiago%22">Gallegos Tintoré, Santiago</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Guzmán+Mendez%2C+Beatriz+Eugenia%22">Guzmán Mendez, Beatriz Eugenia</searchLink><relatesTo>2</relatesTo><br /><searchLink fieldCode="AR" term="%22Jaramillo+Flores%2C+María+Eugenia%22">Jaramillo Flores, María Eugenia</searchLink><relatesTo>2</relatesTo><br /><searchLink fieldCode="AR" term="%22Chel+Guerreo%2C+Luis%22">Chel Guerreo, Luis</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Betancur+Ancona%2C+David%22">Betancur Ancona, David</searchLink><relatesTo>1</relatesTo><i> bancona@correo.uady.mx</i> – Name: TitleSource Label: Source Group: Src Data: <searchLink fieldCode="JN" term="%22Archivos+Latinoamericanos+de+Nutrición%22">Archivos Latinoamericanos de Nutrición</searchLink>. sep2021, Vol. 71 Issue 3, p208-217. 10p. – Name: Subject Label: Subjects Group: Su Data: <searchLink fieldCode="DE" term="%22BIOPOLYMERS%22">BIOPOLYMERS</searchLink><br /><searchLink fieldCode="DE" term="%22OXIDANT+status%22">OXIDANT status</searchLink><br /><searchLink fieldCode="DE" term="%22PROCESSED+foods%22">PROCESSED foods</searchLink><br /><searchLink fieldCode="DE" term="%22HYDROCOLLOIDS%22">HYDROCOLLOIDS</searchLink><br /><searchLink fieldCode="DE" term="%22POLYSACCHARIDES%22">POLYSACCHARIDES</searchLink><br /><searchLink fieldCode="DE" term="%22CARBOXYMETHYLATION%22">CARBOXYMETHYLATION</searchLink> – Name: SubjectGeographic Label: Geographic Terms Group: Su Data: <searchLink fieldCode="DE" term="%22MERIDA+%28Mexico%29%22">MERIDA (Mexico)</searchLink> – Name: Abstract Label: Abstract (English) Group: Ab Data: Proteins and polysaccharides are frequently used simultaneously in the food industry. The interactions between both biopolymers play an important role in the structure and stability of many processed foods since they can result in a system with different bioactive properties as in the case of functional ones. Objective. Evaluate the changes in the antioxidant capacity of mixed hydrocolloid system formed by a hard to cook bean (P. vulgaris) protein enzymatic hydrolyzate and modified flamboyant gum (Delonix regia) (SHM). Materials and methods. The study was conducted from February to October 2014 in Merida, Mexico. For this, the protein concentrate of P. vulgaris was treated with Pepsin-Pancreatin® and the gum extracted from the flamboyant were modified enzymatically by carboxymethylation, preparing 1% dispersions of each of the biopolymers, determining the intrinsic Trp fluorescence (FIT) as an indicator of the interaction between both biopolymers and the antioxidant and chelating activity of the resulting system. Results. The main results indicated that an extensive protein hydrolyzate with 28.8% degree of hydrolysis and a flamboyant gum with a substitution degree of 0.91 were obtained. The greatest interaction between both biopolymers was obtained using a 5:1 ratio of SHM to pH 4 according to the FIT value. Conclusions. The mixed hydrocolloid systems prepared with extensive hydrolyzate of the hard to cook P. vulgaris and modified flamboyant gum proteins showed an increase in antioxidant activity, compared to the hydrolyzate depending on the oxidation mechanism, as well as the pH conditions used and interaction between both components. [ABSTRACT FROM AUTHOR] – Name: Abstract Label: Abstract (Spanish) Group: Ab Data: Las proteínas y polisacáridos con frecuencia son utilizados simultáneamente en la industria de alimentos. Las interacciones entre ambos biopolímeros juegan un papel importante en la estructura y estabilidad de muchos alimentos procesados ya que pueden resultar en un sistema con propiedades bioactivas diferentes como ocurre en el caso de las funcionales. Objetivo. Evaluar los cambios en la capacidad antioxidante de un sistema hidrocoloide mixto formado por un hidrolizado enzimático proteico de frijol endurecido (P. vulgaris) y goma modificada de flamboyán (Delonix regia) (SHM). Materiales y métodos. El estudio se hizo entre febrero-octubre, 2014, en Mérida, México. Se modificó enzimáticamente el concentrado proteico de P. vulgaris con Pepsina-Pancreatina® y la goma extraída del flamboyán mediante carboximetilación, preparando dispersiones al 1% de cada uno de los biopolímeros, determinado la fluorescencia intrínseca de Trp (FIT) como indicador de la interacción entre ambos biopolímeros y la actividad antioxidante y quelante del sistema resultante. Resultados. Se obtuvo un hidrolizado proteico extensivo con 28,8% de grado de hidrólisis y una goma de flamboyán con grado de sustitución de 0,91. La mayor interacción entre ambos biopolímeros, se obtuvo empleando una relación 5:1 del SHM a pH 4 de acuerdo con el valor de FIT. Conclusiones. Los sistemas hidrocoloides mixtos preparados con hidrolizado extensivo de las proteínas Phaseolus vulgaris y goma modificada de flamboyán presentaron un incremento en la actividad antioxidante, respecto del hidrolizado dependiendo del mecanismo de oxidación, así como de las condiciones de pH en que se encuentra el sistema y la interacción entre ambos componentes. [ABSTRACT FROM AUTHOR] – Name: AbstractSuppliedCopyright Label: Group: Ab Data: <i>Copyright of Archivos Latinoamericanos de Nutrición is the property of Sociedad Latinoamericana de Nutricion and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.) |
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| RecordInfo | BibRecord: BibEntity: Identifiers: – Type: doi Value: 10.37527/2021.71.3.005 Languages: – Code: spa Text: Spanish PhysicalDescription: Pagination: PageCount: 10 StartPage: 208 Subjects: – SubjectFull: BIOPOLYMERS Type: general – SubjectFull: OXIDANT status Type: general – SubjectFull: PROCESSED foods Type: general – SubjectFull: HYDROCOLLOIDS Type: general – SubjectFull: POLYSACCHARIDES Type: general – SubjectFull: CARBOXYMETHYLATION Type: general – SubjectFull: MERIDA (Mexico) Type: general Titles: – TitleFull: Actividad antioxidante y quelante de sistemas hidrocoloides mixtos formados por hidrolizados proteicos de Phaseolus vulgaris endurecido y goma modificada de flamboyán (Delonix regia). Type: main BibRelationships: HasContributorRelationships: – PersonEntity: Name: NameFull: Gallegos Tintoré, Santiago – PersonEntity: Name: NameFull: Guzmán Mendez, Beatriz Eugenia – PersonEntity: Name: NameFull: Jaramillo Flores, María Eugenia – PersonEntity: Name: NameFull: Chel Guerreo, Luis – PersonEntity: Name: NameFull: Betancur Ancona, David IsPartOfRelationships: – BibEntity: Dates: – D: 01 M: 09 Text: sep2021 Type: published Y: 2021 Identifiers: – Type: issn-print Value: 00040622 Numbering: – Type: volume Value: 71 – Type: issue Value: 3 Titles: – TitleFull: Archivos Latinoamericanos de Nutrición Type: main |
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