SciELO - Scientific Electronic Library Online

vol.10 issue2(Natural scale inhibitor based on mucilage of the cayenne leaf (Hibiscus rosa sinensis)Using SVG to develop web maps for people with visual disabilities author indexsubject indexarticles search
Home Pagealphabetic serial listing  

Services on Demand




Related links

  • Have no similar articlesSimilars in SciELO


Enfoque UTE

On-line version ISSN 1390-6542Print version ISSN 1390-9363


QUELAL, María; NAZATE, Karina; VILLACRES, Elena  and  CUARAN, Jimmy. Obtaining and Characterization of a Quinoa Protein Hydrolyzate Chenopodium quinoa Willd. Enfoque UTE [online]. 2019, vol.10, n.2, pp.79-89. ISSN 1390-6542.

The present research focused on obtaining a hydrolyzate from a quinoa protein concentrate (isoelectric precipitation method), while the hydrolyzate was achieved with the application of papain enzyme in different concentrations and temperature. The nutritional and functional properties were evaluated in the hydrolyzate, establishing the fact that application of enzyme at a concentration of 0.159 AU/g and pH 6.5 allowed to reach a hydrolysis rate of 13 %, a protein content of 73.41 g/100 g, digestibility rate of 87.75 %, and an amino acid profile within the standard requirements established for children, according to FAO. The functional properties of the hydrolyzate reflected an index of dispersibility of 83.71 %, protein solubility of 85.35 %, foaming capacity of 125 % volume at pH 10, water retention capacity of 0.33 g/g protein and oil holding capacity of 0.56 g/g protein. These values ​​show the potential of the protein hydrolyzate in the elaboration of food formulas for diets with special regimes or as an ingredient in the food industry.

Keywords : protein concentrate, digestibility of protein; protein hidrolyzate; functional properties; isoelectric precipitation; quinoa.

        · abstract in Spanish     · text in Spanish     · Spanish ( pdf )