JAIMES M, JOSE DEL CARMEN; RESTREPO, DIEGOALONSO    ACEVEDO C, DIOFANOR. PREPARATION AND DETERMINATION OF THE FUNCTIONAL PROPERTIES OF THE TRUPILLO PROTEIC CONCENTRATED (Prosopis juliflora). []. , 12, 1, pp.144-152. ISSN 1692-3561.

The main food shortages in the world are protein products, what has become a great problem of food security since they are difficult production, availability, high cost, and very low fuel consumption. In the present work was obtained a protein concentrate, having suspended a sample of 150 g of flour of Prosopis juliflora in a ratio (1:8) flour-water at a pH 8 while keeping the system with constant mechanical agitation during one hour at 40°C and subsequently acidify the supernatant with HCI 1N up to pH 6, getting a protein concentrate with 75% protein. Then we evaluated the functional properties, which compared with the concentrate of soybeans were similar in the following parameters of industrial interest, water holding capacity (344-346), foam density, (0,25-0,30), and higher in the rate of absorption of lipids (334-306) respectively. It was concluded that the trupillo can be constituted as a new source of protein. This is important because it is a native plant, whose raw material costs are significantly lower than the traditional.

: Nutrition; Legumes; Food security.

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