{"id":35496,"date":"1998-01-01T00:00:00","date_gmt":"1998-01-01T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/lipidos-asociados-a-las-proteinas-del-garbanzo-modificacion-de-sus-proteinas-con-lipidos-oxidados\/"},"modified":"1998-01-01T00:00:00","modified_gmt":"1998-01-01T00:00:00","slug":"lipidos-asociados-a-las-proteinas-del-garbanzo-modificacion-de-sus-proteinas-con-lipidos-oxidados","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/lipidos-asociados-a-las-proteinas-del-garbanzo-modificacion-de-sus-proteinas-con-lipidos-oxidados\/","title":{"rendered":"Lipidos asociados a las proteinas del garbanzo. modificacion de sus proteinas con lipidos oxidados."},"content":{"rendered":"<h2>Tesis doctoral de <strong> Raul Sanchez Vioque <\/strong><\/h2>\n<p>Las semillas de garbanzo se usan habitualmente para el consumo humano directo, pero un importante porcentaje de las mismas se rompen durante la recolecci\u00f3n y el procesado. El objetivo de este trabajo es usar este tipo de semillas para la preparaci\u00f3n de aislados proteicos.  se han preparado 2 tipos de aislados a partir de semillas trituradas. El aislado b presento una mayor riqueza proteica que el aislado a, un 83% frente a un 74%. La solubilidad y la capacidad emulsionante del aislado b fue superior a la del aislado a mientras que este mostro mayor absorci\u00f3n de agua y grasa.  respecto a la harina de garbanzo, ambos aislados mostraron un incremento en globulinas debido a la parcial eliminaci\u00f3n de las alb\u00faminas durante la preparaci\u00f3n de los aislados. Ambos aislados no fueron deficitarios en ning\u00fan amino\u00e1cido esencial seg\u00fan el patr\u00f3n de la fao. La digestibilidad proteica del aislado a y b fue igual, un 96%,.  aunque la harina de garbanzo se extrajo con hexano, los lipidos no se extrajeron completamente y se asociaron parcialmente a los aislados durante su preparaci\u00f3n. Se identificaron ceras, triglic\u00e9ridos, \u00e1cidos grasos libres, diglic\u00e9ridos, alcoholes grasos, esteroles libres, esterol gluc\u00f3sidos esterificados, esterol gluc\u00f3sidos, digalactosildiglic\u00e9ridos, fosfatidiletanolamina, fosfatidilcolina y fosfatidilinositol.  se estudiaron los efectos de la oxidaci\u00f3n lip\u00eddica en la prote\u00edna legum\u00edn. Para ello se incub\u00f3 esta prote\u00edna con \u00e1cido linoleico, trilinoleina y fosfatidilcolina.  aparentemente s\u00f3lo el \u00e1cido linoleico caus\u00f3 da\u00f1os en el legum\u00edn. Metionina e histidina disminuyeron sus contenidos un 81% y un 24%, respectivamente, y la digestibilidad proteica in vitro se redujo de un 84% a un 69%.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Lipidos asociados a las proteinas del garbanzo. modificacion de sus proteinas con lipidos oxidados.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Lipidos asociados a las proteinas del garbanzo. modificacion de sus proteinas con lipidos oxidados. <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Raul Sanchez Vioque <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Sevilla<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 01\/01\/1998<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h3>Direcci\u00f3n y tribunal<\/h3>\n<ul>\n<li><strong>Director de la tesis<\/strong>\n<ul>\n<li>Juan  D. Bautista Palomas<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Alberto Machado De La Quintana <\/li>\n<li>Manuel De La Rosa  Fraile (vocal)<\/li>\n<li>Matias Guzman Chozas (vocal)<\/li>\n<li>Gloria Marquez Ruiz (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Raul Sanchez Vioque Las semillas de garbanzo se usan habitualmente para el consumo humano directo, pero un [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""}},"footnotes":""},"categories":[3781,4429,332,10715,1594],"tags":[26693,94733,3496,2347,26569,94732],"class_list":["post-35496","post","type-post","status-publish","format-standard","hentry","category-aceites-y-grasas-vegetales","category-alimentos-proteinicos","category-ciencias-tecnologicas","category-sevilla","category-tecnologia-de-los-alimentos","tag-alberto-machado-de-la-quintana","tag-gloria-marquez-ruiz","tag-juan-d-bautista-palomas","tag-manuel-de-la-rosa-fraile","tag-matias-guzman-chozas","tag-raul-sanchez-vioque"],"_links":{"self":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/35496","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/comments?post=35496"}],"version-history":[{"count":0,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/35496\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/media?parent=35496"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/categories?post=35496"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/tags?post=35496"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}