{"id":44744,"date":"2020-11-09T06:30:58","date_gmt":"2020-11-09T05:30:58","guid":{"rendered":"https:\/\/rina.naturopatiadigital.eu\/?p=44744"},"modified":"2020-11-11T12:03:45","modified_gmt":"2020-11-11T11:03:45","slug":"area-de-conocimiento-tecnologia-naturopatica-o-naturopatia-aplicada-modulo-naturopatia-alimentaria-trofologia-actividades-hipocolesterolemicas-y-antioxidantes-de-los-hidrolizados-de-proteinas","status":"publish","type":"post","link":"https:\/\/rina.naturopatiadigital.eu\/?p=44744","title":{"rendered":"\u00c1rea de conocimiento: Tecnolog\u00eda Naturop\u00e1tica o Naturopat\u00eda Aplicada: M\u00f3dulo: Naturopat\u00eda Alimentaria &#8211; TROFOLOGIA: \u00abActividades hipocolesterol\u00e9micas y antioxidantes de los hidrolizados de prote\u00ednas de garbanzo (Cicer arietinum L.)\u00bb"},"content":{"rendered":"<p><img decoding=\"async\" class=\"alignleft\" src=\"https:\/\/onlinelibrary.wiley.com\/cms\/asset\/42821fc0-0e94-4b6b-a44c-117ce6f5f325\/jsfa.v92.9.cover.gif\" alt=\"Cover image\" width=\"173\" height=\"224\" \/>Yust, M. D. M., Mill\u00e1n\u2010Linares, M. D. C., Alcaide\u2010Hidalgo, J. M., Mill\u00e1n, F., &amp; Pedroche, J. (2012). <a href=\"https:\/\/onlinelibrary.wiley.com\/doi\/abs\/10.1002\/jsfa.5573\">Hypocholesterolemic and antioxidant activities of chickpea (Cicer arietinum L.) protein hydrolysates<\/a>.\u00a0<i>Journal of the Science of Food and Agriculture<\/i>, 92(9), 1994-2001.<\/p>\n<div>ANTECEDENTES: Algunas prote\u00ednas diet\u00e9ticas poseen propiedades biol\u00f3gicas que las convierten en ingredientes potenciales de alimentos funcionales o que promueven la salud. Muchas de estas propiedades se atribuyen a p\u00e9ptidos bioactivos que pueden liberarse mediante hidr\u00f3lisis controlada utilizando proteasas ex\u00f3genas.<\/p>\n<p>OBJETIVO \/ METODO: El objetivo de este trabajo fue probar la mejora de la actividad hipocolesterol\u00e9mica y antioxidante del aislado de prote\u00edna de garbanzo mediante hidr\u00f3lisis con alcalasa y aromatizante.<\/p>\n<p>RESULTADOS: Todos los hidrolizados probados mostraron una mejor actividad hipocolesterol\u00e9mica en comparaci\u00f3n con el aislado de prote\u00edna de garbanzo. La mayor inhibici\u00f3n de la solubilidad micelar del colesterol (50%) se encontr\u00f3 despu\u00e9s de 60 min de tratamiento con alcalasa seguidos de 30 min de hidr\u00f3lisis con flavourzyme. Para probar la actividad antioxidante de las prote\u00ednas de garbanzo se utilizaron tres m\u00e9todos: el m\u00e9todo de blanqueo con \u03b2 \u2010 caroteno, el poder reductor y el efecto captador de radicales de 2,2 \u2010 difenil \u2010 1 \u2010 picrilhidrazilo (DPPH), ya que la actividad antioxidante de los hidrolizados de prote\u00ednas puede no atribuirse a un mecanismo. Los hidrolizados de garbanzo mostraron una mejor actividad antioxidante en todos los ensayos, especialmente el poder reductor y el efecto eliminador de DPPH que el aislado de prote\u00edna de garbanzo.<\/p>\n<p>CONCLUSI\u00d3N: Los resultados de este estudio mostraron el buen potencial de los hidrolizados de prote\u00edna de garbanzo como ingredientes bioactivos. Las propiedades bioactivas m\u00e1s altas podr\u00edan obtenerse seleccionando el tipo de proteasas y el tiempo de hidr\u00f3lisis.<\/p><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Yust, M. D. M., Mill\u00e1n\u2010Linares, M. D. C., Alcaide\u2010Hidalgo, J. M., Mill\u00e1n, F., &amp; Pedroche, J. (2012). Hypocholesterolemic and antioxidant activities of chickpea (Cicer arietinum L.) protein hydrolysates.\u00a0Journal of the Science of Food and Agriculture, 92(9), 1994-2001. ANTECEDENTES: Algunas prote\u00ednas diet\u00e9ticas poseen propiedades biol\u00f3gicas que las convierten en ingredientes potenciales de alimentos funcionales o que [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-44744","post","type-post","status-publish","format-standard","hentry","category-naturopatia-alimentaria-trofologia"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.8 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>\u00c1rea de conocimiento: Tecnolog\u00eda Naturop\u00e1tica o Naturopat\u00eda Aplicada: M\u00f3dulo: Naturopat\u00eda Alimentaria - TROFOLOGIA: &quot;Actividades hipocolesterol\u00e9micas y antioxidantes de los hidrolizados de prote\u00ednas de garbanzo (Cicer arietinum L.)&quot; -<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/rina.naturopatiadigital.eu\/?p=44744\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"\u00c1rea de conocimiento: Tecnolog\u00eda Naturop\u00e1tica o Naturopat\u00eda Aplicada: M\u00f3dulo: Naturopat\u00eda Alimentaria - TROFOLOGIA: &quot;Actividades hipocolesterol\u00e9micas y antioxidantes de los hidrolizados de prote\u00ednas de garbanzo (Cicer arietinum L.)&quot; -\" \/>\n<meta property=\"og:description\" content=\"Yust, M. D. M., Mill\u00e1n\u2010Linares, M. D. C., Alcaide\u2010Hidalgo, J. M., Mill\u00e1n, F., &amp; Pedroche, J. (2012). Hypocholesterolemic and antioxidant activities of chickpea (Cicer arietinum L.) protein hydrolysates.\u00a0Journal of the Science of Food and Agriculture, 92(9), 1994-2001. 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