Characterization of proteins obtained from three dairy products developed in the Salinas agricultural production cooperative

Abstract

The objective of this research is the protein characterization of three milk beverages that are made from sweet whey with protein contributions from two vegetable matrices (quinoa-based milk drink, soy-based milk drink and fermented milk drink), to The research concentrated the protein by isoelectric precipitation at pH 4.0 values without solubility, and by means of electrophoresis we identified the protein profile of milk drinks, finding bands with molecular weights between 16 and 85 KDa in the fermented milk drink and the milk-based drink. of soy, and 16 to 79 KDa in the quinoa-based milk drink. Gastrointestinal digestibility was established where gastric digestion with the enzyme pepsin was developed, and duodenal digestion with the enzyme pancreatin, after the enzymatic reaction, the electrophoresis technique was applied and it was verified that each of the milk beverages is digestible within the organism. This research seeks to strengthen the development of local agribusiness and above all to demonstrate that the three dairy drinks developed are easily digested and therefore suitable for human consumption and their proteins described are an important contribution to the nutrition of the body. in such a way that the release of peptides, together with their size, hydrophobicity and sequence, constitute essential requirements to convert them into peptides with biological activity. The latter, also considered as bioactive peptides or biopeptides, have recently aroused the interest of researchers because they can favorably influence the functions carried out by the immune, gastrointestinal, nervous and cardiovascular systems, impacting consumer health.