{"id":83250,"date":"2000-04-02T00:00:00","date_gmt":"2000-04-02T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/estudio-de-componentes-nutricionales-y-antinutricionales-en-guisante-pisum-sativum-l-influencia-de-la-variedad-y-del-proceso-de-germinacion\/"},"modified":"2000-04-02T00:00:00","modified_gmt":"2000-04-02T00:00:00","slug":"estudio-de-componentes-nutricionales-y-antinutricionales-en-guisante-pisum-sativum-l-influencia-de-la-variedad-y-del-proceso-de-germinacion","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-medicas\/estudio-de-componentes-nutricionales-y-antinutricionales-en-guisante-pisum-sativum-l-influencia-de-la-variedad-y-del-proceso-de-germinacion\/","title":{"rendered":"Estudio de componentes nutricionales y antinutricionales en guisante (pisum sativum l.) influencia de la variedad y del proceso de germinacion."},"content":{"rendered":"<h2>Tesis doctoral de <strong> Nuria Ariza Perezagua <\/strong><\/h2>\n<p>En el presente trabajo se ha realizado el estudio nutricional y antinutricional de 19 variedades de guisante. Se ha estudiado su composici\u00f3n en fibra alimentaria (fibra insoluble y fibra soluble), composici\u00f3n mineral, compuestos nitrogenados(solubles e insolubles; proteicos y no proteicos), pol\u00edmeros de la pared celular, y contenido de inhibidores de -amilasa, quimotripsina y lectinas. Se ha realizado el proceso de germinaci\u00f3n sobre una de esas 19 variedades bajo condiciones de luz y oscuridad. Se han estudiado las mismas caracteristicas nutricionales y antinutricionales en las muestras germinadas como una posible alternativa para la mejora nutricional de dicha leguminosa. Como resultado de dicho estudio anal\u00edtico se obtuvo en cuanto al contenido de fibra alimentaria, altos contenidos siendo la fracci\u00f3n insoluble la predominante. Los polisac\u00e1ridos predominantes de esta fracci\u00f3n son la celulosa y almid\u00f3n resistente seguido de sustancias pecticas tipo arabinano y homogalacturonanos intimamente unidas a las microfibrillas de celulosa. Todas las muestras presentan altos contenidos de nitr\u00f3geno, y mayor proporci\u00f3n de n-proteico que no proteico. no se aprecian altos contenidos inhibidores de -amilasa y quimotripsina. tras la germinaci\u00f3n, los valores de fibra insoluble y soluble aumentan a diferencia de la proteina asociada a la fibra alimentaria. El contenido de n-total experimenta cambios, no sin embargo el n-no proteico aumenta en las muestras germinadas. El contenido de antinutrientes disminuye tras la germinaci\u00f3n.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Estudio de componentes nutricionales y antinutricionales en guisante (pisum sativum l.) influencia de la variedad y del proceso de germinacion.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Estudio de componentes nutricionales y antinutricionales en guisante (pisum sativum l.) influencia de la variedad y del proceso de germinacion. <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Nuria Ariza Perezagua <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Aut\u00f3noma de Madrid<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 04\/02\/2000<\/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>Francisco Javier Lopez Andreu<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Jorge Mataix beneyto <\/li>\n<li> Estrella pedrola Mar\u00eda  isabel (vocal)<\/li>\n<li>concepcion Vidal casero (vocal)<\/li>\n<li>rosa Mar\u00eda Esteban alvarez (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Nuria Ariza Perezagua En el presente trabajo se ha realizado el estudio nutricional y antinutricional de 19 [&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 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