In this research, the papain enzyme was obtained from the latex of three species of the Vasconcellea genus, V. chachapoyensis, V. heilbornii and V. pubescens, species native to the Amazon region in Peru. The extracted latex was conditioned with sodium acetate buffer, EDTA and sodium bisulfite solution. The purification was carried out adapting the method of Andrade (2011), ammonium sulfate was used for precipitation; 96° ethanol in two stages for dilution; the pH was regulated at 6.0 and 8.0 with NaOH 0.1 N, it was centrifuged in three stages; frozen at -65 °C for 12 hours; and lyophilized from 24 to 36 hours with a vacuum of 0.1 to 0.6 mbar and a collector temperature of -84 to -85 ° C, finally it was packed in dark bottles. Using the milk coagulation method (Balls and Hoover) the enzymatic activity (AE) was determined, the three species obtained higher values of AE at pH 6.0 than at...

La producción mundial de papaína, una enzima extraída de la papaya (Carica papaya), crece anualmente debido a sus múltiples aplicaciones en diversas industrias, como ablandador de carne y clarificador de cerveza. En la región amazónica, existen especies nativas del género Vasconcellea, perteneciente a la misma familia de la papaya, que aún no han sido plenamente aprovechadas ni se les ha dado valor agregado. El objetivo de esta investigación fue obtener papaína a partir del látex de las especies Vasconcellea chachapoyensis, Vasconcellea pubescens y Vasconcellea heilbornii, variando el pH (6.0 y 8.0). Para la purificación, se adaptó el método descrito por Andrade et al. (2011). Al látex extraído se le añadió un buffer de acetato de sodio 10 mM, EDTA 5 mM, y bisulfito de sodio 0.5%; el pH se ajustó a 6.0 y 8.0 con NaOH 0.1 N. Luego, la mezcla resultante se homogeneizó e...

In this research, the papain enzyme was obtained from the latex of three species of the Vasconcellea genus, V. chachapoyensis, V. heilbornii and V. pubescens, species native to the Amazon region in Peru. The extracted latex was conditioned with sodium acetate buffer, EDTA and sodium bisulfite solution. The purification was carried out adapting the method of Andrade (2011), ammonium sulfate was used for precipitation; 96° ethanol in two stages for dilution; the pH was regulated at 6.0 and 8.0 with NaOH 0.1 N, it was centrifuged in three stages; frozen at -65 °C for 12 hours; and lyophilized from 24 to 36 hours with a vacuum of 0.1 to 0.6 mbar and a collector temperature of -84 to -85 ° C, finally it was packed in dark bottles. Using the milk coagulation method (Balls and Hoover) the enzymatic activity (AE) was determined, the three species obtained higher values of AE at pH 6.0 than at...

College students experience challenges that change their eating habits and patterns. The freedom to make decisions, especially in food choices, and independent living create new nutritional challenges (De Piero et al., 2015). The research applied a survey to evaluate the level of knowledge and consumption of quinoa (Chenopodium quinoa willdenow), kiwicha (Amaranthus caudatus), maca (Lepidium meyeeni) and soybean (Glycine max), and their interrelationship, in students of the National University of Jaén, with a sample of 329 students of the five professional careers of the semester 2023-I, was statistically analyzed with Kendall's correlation coefficient. A low level of consumption was found: quinoa (65.65%), kiwicha (73.86%), maca (64.44%) and soybeans (59.88%). For the four products, men tend to consume more than women (51%-54% and 45%-48%, respectively), and those with an income below ...