<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>1390-6542</journal-id>
<journal-title><![CDATA[Enfoque UTE]]></journal-title>
<abbrev-journal-title><![CDATA[Enfoque UTE]]></abbrev-journal-title>
<issn>1390-6542</issn>
<publisher>
<publisher-name><![CDATA[Universidad UTE]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1390-65422019000200079</article-id>
<article-id pub-id-type="doi">10.29019/enfoqueute.v10n2.424</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Obtención y caracterización de un hidrolizado proteico de quinua Chenopodium quinoa Willd]]></article-title>
<article-title xml:lang="en"><![CDATA[Obtaining and Characterization of a Quinoa Protein Hydrolyzate Chenopodium quinoa Willd]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Quelal]]></surname>
<given-names><![CDATA[María]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Nazate]]></surname>
<given-names><![CDATA[Karina]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Villacrés]]></surname>
<given-names><![CDATA[Elena]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Cuarán]]></surname>
<given-names><![CDATA[Jimmy]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Instituto Nacional de Investigaciones Agropecuarias (INIAP)  ]]></institution>
<addr-line><![CDATA[Mejía ]]></addr-line>
<country>Ecuador</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Técnica del Norte  ]]></institution>
<addr-line><![CDATA[Ibarra ]]></addr-line>
<country>Ecuador</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>06</month>
<year>2019</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>06</month>
<year>2019</year>
</pub-date>
<volume>10</volume>
<numero>2</numero>
<fpage>79</fpage>
<lpage>89</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.senescyt.gob.ec/scielo.php?script=sci_arttext&amp;pid=S1390-65422019000200079&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.senescyt.gob.ec/scielo.php?script=sci_abstract&amp;pid=S1390-65422019000200079&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.senescyt.gob.ec/scielo.php?script=sci_pdf&amp;pid=S1390-65422019000200079&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen La presente investigación se enfocó en obtener un hidrolizado a partir de un concentrado proteico de quinua (método de precipitación isoeléctrica), se obtuvo un hidrolizado por aplicación enzimática de papaína en diferentes concentraciones y temperatura. Las propiedades nutricionales y funcionales fueron evaluadas en el hidrolizado, estableciéndose que la aplicación de enzima a una concentración de 0.159 UA/g enzima y pH 6.5 permitió alcanzar una tasa de hidrólisis de 13 %, contenido de proteína 73.41 g/100 g, tasa de digestibilidad 87.75 %, y un perfil de aminoácidos esenciales dentro de los requerimientos patrones establecidos para niños, según la FAO. Las propiedades funcionales del hidrolizado reflejaron un índice de dispersibilidad de 83.71 %, solubilidad de la proteína 85.35 %, capacidad espumante 125 % de volumen a pH 10, capacidad de retención de agua 0.33 g/g proteína y retención de aceite 0.56 g/g proteína. Estos valores muestran la potencialidad del hidrolizado proteico en la elaboración de fórmulas alimenticias para dietas con regímenes especiales o como ingrediente en la industria alimenticia.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract 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 &#8203;&#8203;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.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[concentrado proteico]]></kwd>
<kwd lng="es"><![CDATA[digestibilidad de la proteína]]></kwd>
<kwd lng="es"><![CDATA[hidrolizado proteico]]></kwd>
<kwd lng="es"><![CDATA[propiedades funcionales]]></kwd>
<kwd lng="es"><![CDATA[precipitación isoeléctrica]]></kwd>
<kwd lng="es"><![CDATA[quinua.]]></kwd>
<kwd lng="en"><![CDATA[protein concentrate, digestibility of protein]]></kwd>
<kwd lng="en"><![CDATA[protein hidrolyzate]]></kwd>
<kwd lng="en"><![CDATA[functional properties]]></kwd>
<kwd lng="en"><![CDATA[isoelectric precipitation]]></kwd>
<kwd lng="en"><![CDATA[quinoa]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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