<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>1390-6542</journal-id>
<journal-title><![CDATA[Enfoque UTE]]></journal-title>
<abbrev-journal-title><![CDATA[Enfoque UTE]]></abbrev-journal-title>
<issn>1390-6542</issn>
<publisher>
<publisher-name><![CDATA[Universidad UTE]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1390-65422025000400001</article-id>
<article-id pub-id-type="doi">10.29019/enfoqueute.1149</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Extraction and Characterization of Protein Isolates from two Varieties of Broad Bean (Vicia faba)]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Quindil Cuyachamin]]></surname>
<given-names><![CDATA[María Carmen]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Villacrés Poveda]]></surname>
<given-names><![CDATA[Clara Elena]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Zambrano-Ochoa]]></surname>
<given-names><![CDATA[Zoila Eliana]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Gualotuña Changoluisa]]></surname>
<given-names><![CDATA[Aracelly Mishel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Técnica de Cotopaxi  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Ecuador</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Instituto Nacional de Investigaciones Agropecuarias  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Ecuador</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad Técnica de Cotopaxi,  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Ecuador</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,Universidad Técnica de Cotopaxi  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Ecuador</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2025</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2025</year>
</pub-date>
<volume>16</volume>
<numero>4</numero>
<fpage>1</fpage>
<lpage>8</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.senescyt.gob.ec/scielo.php?script=sci_arttext&amp;pid=S1390-65422025000400001&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.senescyt.gob.ec/scielo.php?script=sci_abstract&amp;pid=S1390-65422025000400001&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.senescyt.gob.ec/scielo.php?script=sci_pdf&amp;pid=S1390-65422025000400001&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract The objective of this research was the obtaining and characterization of protein isolates from two varieties of Vicia faba, with the purpose of evaluating whether of this legume grain can take advantage in the production of high-quality protein foods. The importance of this study lies in the need to identify new sources of plant protein that diversify the supply of functional ingredients and respond to the growing demand for sustainable alternatives to animal protein. They were rehearsed different extraction and precipitation conditions were tested, with the best treatment being alkaline extraction (pH 11) of the flour of Peruvian variety, followed by isoelectric precipitation at pH 5.5. Under these conditions, a yield of 21.41 g/100 g dw, a protein content of 84.17 g/100 g, a digestibility of 83.68 %, and a PDCAAS of 19.25 % were obtained, reflecting good nutritional quality. Regarding its functional properties, the following stood out: oil retention capacity of 5.25 mL/g, water solubility index of 30.60 %, water absorption capacity of 2.74 g water/g protein, and foaming capacity of 30 %. The results indicate that the protein isolate from the Peruvian variety of Vicia faba has significant nutritional and functional potential, making it a promising ingredient for the development of supplements, functional foods, and innovative formulations in the food industry.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen El objetivo de esta investigación fue la obtención y caracterización de aislados proteicos de dos variedades de Vicia faba, con el propósito de evaluar si este grano de leguminosa puede aprovecharse en la producción de alimentos proteicos de alta calidad. La importancia de este estudio radica en la necesidad de identificar nuevas fuentes de proteína vegetal que diversifiquen la oferta de ingredientes funcionales y responder a la creciente demanda de alternativas sostenibles frente a la proteína animal. Se ensayaron diferentes condiciones de extracción y precipitación, siendo el mejor tratamiento la extracción alcalina (pH 11) de la harina de variedad peruana, seguida de precipitación isoeléctrica a pH 5.5. Bajo estas condiciones, se obtuvo un rendimiento de 21.41 g/100 g ps, un contenido proteico de 84.17 g/100 g, una digestibilidad de 83.68 % y 19.25 % de PDCASS, lo que refleja una buena calidad nutricional. En cuanto a sus propiedades funcionales, se destacaron: la capacidad de retención de aceite de 5.25 mL.g-1, índice de solubilidad en agua de 30.60 %, capacidad de absorción de agua de 2.74 g agua/g proteína y capacidad de formación de espuma de 30 %. Los resultados indican que el aislado proteico de la variedad peruana de Vicia faba posee un potencial nutricional y funcional significativo, convirtiéndolo en un ingrediente prometedor para el desarrollo de suplementos, alimentos funcionales y formulaciones innovadoras en la industria alimentaria.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[- isolated protean]]></kwd>
<kwd lng="en"><![CDATA[functional properties]]></kwd>
<kwd lng="en"><![CDATA[PDCAAS]]></kwd>
<kwd lng="en"><![CDATA[amino acids]]></kwd>
<kwd lng="en"><![CDATA[protein digestibility]]></kwd>
<kwd lng="es"><![CDATA[proteína aislada]]></kwd>
<kwd lng="es"><![CDATA[propiedades funcionales]]></kwd>
<kwd lng="es"><![CDATA[PDCAAS]]></kwd>
<kwd lng="es"><![CDATA[aminoácidos]]></kwd>
<kwd lng="es"><![CDATA[digestibilidad de proteína]]></kwd>
</kwd-group>
</article-meta>
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