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American Journal of Science and Technology

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Enzymatic Predigestion of Amaranth Proteins

American Journal of Science and Technology
Vol.1 , No. 4, Publication Date: Sep. 26, 2014, Page: 213-220

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Authors

[1]	Enzo Tosi, CIDTA - Research and Development in Food Technology (Food Technology Research and Development) - Rosario Regional Faculty, National Technological University, Rosario E. Zeballos S2000BQA CP 1341, Argentina.
[2]	Edmundo Re, CIDTA - Research and Development in Food Technology (Food Technology Research and Development) - Rosario Regional Faculty, National Technological University, Rosario E. Zeballos S2000BQA CP 1341, Argentina.
[3]	Roxana Martinet, CIDTA - Research and Development in Food Technology (Food Technology Research and Development) - Rosario Regional Faculty, National Technological University, Rosario E. Zeballos S2000BQA CP 1341, Argentina.

Abstract

Partial protein hydrolysis is an issue of interest in the development of ingredients for the production of special foods. The amaranth grain, which is known for its nutritional properties, allows obtaining two main fractions by using differential milling: a hyperproteic flour with approximately 40% proteins with a complete amino-acids profile, and semolina with approximately 90% starch. The mixture of both products creates raw materials suitable for the elaboration of special foods. The enzymatic protein hydrolysis assays were performed on an equal-part mixture of amaranth hyperproteic flour and amaranth semolina, using commercial proteinases Alcalase™ and Flavourzyme™. Hydrolysates were obtained with hydrolysis degrees ranging from 30 to 58%. The molecular weights of the obtained peptides and polypeptides were between 0.5 and 240 kDa. The solubility for the 2-7 pH range is not lower than 75% and the amino-acids profile is not different to that of the raw material.

Keywords

Protein Hydrolysis, Carbohydrates Hydrolysis, Nutritional Supplements, Special Foods, Amaranth, Amaranth Semolina, Amaranth Flour, Protein Amaranth, Carbohydrates Amaranth, Enzymatic Hydrolysis, Ingredient

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