Obtención y caracterización de un hidrolizado de proteína de Vigna radiata L. (frijol mungo) con potencial Bioestimulante
DOI:
https://doi.org/10.29105/idcyta.v8i1.25Keywords:
Vigna radiata L, protein hydrolysates, biostimulantsAbstract
include substances and microorganisms that "stimulate" the growth and development of plants, improve crop quality and resistance to stress. Protein Hydrolysates (HP) are “a mixture of peptides, oligopeptides and amino acids, product of an enzymatic and/or chemical digestion of protein flours”. Vigna radiata L. (Mung Bean) is an important legume in Asian countries and the biological activities of Mung Bean Protein Hydrolysates (HPFM) have been studied for medicinal and/or nutritional purposes. The objective of this study was to obtain a HP of V. radiata flour, which has potential as a Biostimulant. The protein was extracted using the "pH-Shift" technique; the product was taken to an enzymatic hydrolysis and the Degree of Hydrolysis (GH%) was determined with the reaction with ninhydrin, showing a final 5.43%. The Polypeptide Chain Length showed that the HPFM had peptides between 11 and 18 AA (1,21kDa-1,98kDa). With the above, it is necessary to optimize the extraction and hydrolysis reaction conditions. This work is a basis for the evaluation of activity as a "biostimulant" of this legume.
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