Fracción de glutelina del concentrado proteico de hoja de yaca: un nuevo emulsionante para la estabilización de emulsiones de aceite en agua con propiedades antioxidantes y estabilidad térmica
Un nuevo emulsionante para la estabilización de emulsiones
DOI:
https://doi.org/10.18633/biotecnia.v27.2621Palabras clave:
antioxidantes, distribución del tamaño de partículas, fracción proteica, análisis termogravimétricoResumen
La investigación de proteínas vegetales como emulsionantes ha ido en aumento considerablemente. La fracción de glutelina del concentrado proteico de hoja de yaca se muestra prometedora como emulsionante. Este estudio tuvo como objetivo evaluar la actividad de eliminación de radicales (RSA), el perfil térmico mediante análisis termogravimétrico y los parámetros cinéticos y termodinámicos de la fracción de glutelina. Se utilizó ultrasonido para crear emulsiones de aceite en agua (O/W), y se evaluó su estabilidad bajo diferentes condiciones simuladas. La fracción de glutenina exhibió 50% ABTS+ RSA a 0.377 ± 0.004 mg/mL y estabilidad térmica hasta 239.7 °C. Los parámetros cinéticos y termodinámicos indicaron que su descomposición térmica es un proceso endotérmico. La emulsión creada con glutelina al 0.5% (p/v) exhibió un tamaño promedio de gota de 2.4 µm. La emulsión se mantuvo estable durante 5 días tanto a 4 °C como a 25 °C, fue estable en un rango de pH de 6.0 a 8.0, con estabilidad moderada en presencia de NaCl. La glutelina puede ser un emulsionante que posee buena estabilidad térmica y RSA y eficaz para crear emulsiones O/W (en ciertas condiciones). Esta fracción proteica es una alternativa vegetal a los emulsionantes tradicionales.
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