Resumo

QUELAL, María; NAZATE, Karina; VILLACRES, Elena  e  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.  https://doi.org/10.29019/enfoqueute.v10n2.424.

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.

Palavras-chave : protein concentrate, digestibility of protein; protein hidrolyzate; functional properties; isoelectric precipitation; quinoa.

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