Aplicación de hidrolizados de glutelina de garbanzo en la síntesis verde de nanopartículas de selenio
DOI:
https://doi.org/10.54167/tch.v20i1.2172Palabras clave:
nanoparticles, chickpea, selenio orgánico e inorgánico, antioxidant activityResumen
Este estudio evaluó el potencial de la proteína total de garbanzo (TP), la fracción de glutelina (Glu) y sus hidrolizados de <10 kDa (TPH y GluH) como agentes funcionalizantes en la síntesis verde de nanopartículas de selenio (SeNPs). Se analizaron parámetros fisicoquímicos, incluyendo tamaño de partícula, potencial zeta, índice de polidispersidad, resonancia de plasmón superficial (SPR) y actividad antioxidante mediante los ensayos ORAC y ABTS. Los resultados mostraron que los hidrolizados interactúan más eficientemente con las SeNPs que las proteínas intactas, generando perfiles espectrales más definidos. Las SeNPs funcionalizadas con TP y Glu no presentaron mayor actividad antioxidante que sus proteínas de origen. En contraste, las SeNPs funcionalizadas con GluH y TPH exhibieron una actividad antioxidante significativamente superior (+53 % y +21 % en ORAC y ABTS, respectivamente) en comparación con los hidrolizados. GluHSeNPs alcanzaron dimensiones de 136 nm, mientras que TPHSeNPs formaron agregados >1 µm, evidenciando baja estabilidad coloidal. Ambos sistemas presentaron bajos potenciales zeta (-9 a -13 mV). Estos hallazgos indican que los hidrolizados <10 kDa de glutelina de garbanzo son materiales prometedores y novedosos para la síntesis de nanomateriales con elevada actividad antioxidante, con potencial aplicación en alimentos funcionales y medicina.
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Derechos de autor 2026 TECNOCIENCIA Chihuahua
Esta obra está bajo una licencia internacional Creative Commons Atribución-NoComercial 4.0.
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Universidad Autónoma de Sinaloa
Números de la subvención PROFAPI 2022. Research Promotion and Support Program. PRO_A7_014.
