Elaboración de un concentrado proteico a partir de chía (Salvia hispanica L.) para su uso como ingrediente con actividad biológica en el desarrollo de nuevos alimentos funcionales fortificados.

Abstract

In recent years, the nutritional patterns of today's society have suffered a great decline due to many factors. For this reason, alternatives have been sought that cover nutritional deficiencies without modifying population eating habits. Pseudo-cereals and legumes have been recognized as highly relevant raw materials, due to their high nutritional value, high availability, low production cost and high acceptance at the population level. In this context, we want to produce from chia (Salvia hispanica L.), a locally produced pseudocereal, a protein concentrate that is used as an ingredient with biological activity (antioxidant, anti-inflammatory and antihypertensive) for the development of new functional foods. The steps for obtaining said concentrate will be: (i) Grinding chia seeds until obtaining flour; (ii) Dilution of the flour in water in a 1:10 ratio; (iii) Elimination of the mucilage by hydration and subsequent filtering; (iv) Extraction at room temperature of the proteins at different pH values (1-12), until the optimum pH is established (higher content of soluble protein). Subsequently, an electrophoresis gel will be carried out on the concentrate produced to see its protein profile and its biological activity will be determined. Finally, the selected concentrate will be subjected to a simulated gastrointestinal digestion process and its phenolic profile and biological activity will be determined again to see if it is modified by the action of digestive enzymes after ingestion. The digestion will be carried out by the consecutive hydrolysis of pepsin, trypsin and pancreatin.