Effects of the enzymatic hydrolysis treatment on functional and antioxidant properties of quinoa protein acid-induced gels

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Abstract: Partial enzymatic hydrolysis is frequently used as strategy to improve the functional and nutritional properties of vegetable proteins. The aim of this work was to evaluate the hydrolysis of quinoa proteins, as well as the functional and antioxidant properties of their acid-induced gels. I...

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Autores principales: Galante, Micaela, De Flaviis, Riccardo, Boeris, Valeria, Spelzini, Darío
Formato: Artículo
Lenguaje:Inglés
Publicado: Elsevier 2020
Materias:
QUINOA
PROTEINAS
HIDROLISIS
GELES ALIMENTICIOS
INGENIERIA EN ALIMENTOS
Acceso en línea:https://repositorio.uca.edu.ar/handle/123456789/9925
Aporte de:
Repositorio Institucional de la Universidad Católica Argentina (UCA) de Universidad Católica Argentina
id I33-R139123456789-9925
record_format dspace
institution Universidad Católica Argentina
institution_str I-33
repository_str R-139
collection Repositorio Institucional de la Universidad Católica Argentina (UCA)
language Inglés
topic QUINOA
PROTEINAS
HIDROLISIS
GELES ALIMENTICIOS
INGENIERIA EN ALIMENTOS
spellingShingle QUINOA
PROTEINAS
HIDROLISIS
GELES ALIMENTICIOS
INGENIERIA EN ALIMENTOS
Galante, Micaela
De Flaviis, Riccardo
Boeris, Valeria
Spelzini, Darío
Effects of the enzymatic hydrolysis treatment on functional and antioxidant properties of quinoa protein acid-induced gels
topic_facet QUINOA
PROTEINAS
HIDROLISIS
GELES ALIMENTICIOS
INGENIERIA EN ALIMENTOS
description Abstract: Partial enzymatic hydrolysis is frequently used as strategy to improve the functional and nutritional properties of vegetable proteins. The aim of this work was to evaluate the hydrolysis of quinoa proteins, as well as the functional and antioxidant properties of their acid-induced gels. In order to fulfil this purpose, quinoa protein hydrolysates were obtained using a fungal serin protease. The hydrolysis degree, surface hydrophobicity, sulphydryl group content and the electrophoretic profile of hydrolysates were assayed. Hydrolyzed quinoa protein acid-induced gels were carried out and gels obtained were tested for their textural characteristics, water holding capacity, appearance (color and microstructural properties) as well as for their in vitro antioxidant activity. The changes occurring during the enzymatic hydrolysis affected the gel-forming ability of quinoa proteins and therefore the characteristics of gels. After 3 h of proteolysis, protein hydrolysates with 17 ± 2% hydrolysis degree and low surface hydrophobicity were obtained. Gels obtained of these hydrolysates presented less interconnected protein network and thus, lower textural parameters and lower water holding capacity than control gels. In conclusion, even though the hydrolysis treatment negatively affects the gelling properties of the quinoa proteins, limited hydrolysis enables us to obtain gels with antioxidant capacities which present differential characteristics.
format Artículo
author Galante, Micaela
De Flaviis, Riccardo
Boeris, Valeria
Spelzini, Darío
author_facet Galante, Micaela
De Flaviis, Riccardo
Boeris, Valeria
Spelzini, Darío
author_sort Galante, Micaela
title Effects of the enzymatic hydrolysis treatment on functional and antioxidant properties of quinoa protein acid-induced gels
title_short Effects of the enzymatic hydrolysis treatment on functional and antioxidant properties of quinoa protein acid-induced gels
title_full Effects of the enzymatic hydrolysis treatment on functional and antioxidant properties of quinoa protein acid-induced gels
title_fullStr Effects of the enzymatic hydrolysis treatment on functional and antioxidant properties of quinoa protein acid-induced gels
title_full_unstemmed Effects of the enzymatic hydrolysis treatment on functional and antioxidant properties of quinoa protein acid-induced gels
title_sort effects of the enzymatic hydrolysis treatment on functional and antioxidant properties of quinoa protein acid-induced gels
publisher Elsevier
publishDate 2020
url https://repositorio.uca.edu.ar/handle/123456789/9925
work_keys_str_mv AT galantemicaela effectsoftheenzymatichydrolysistreatmentonfunctionalandantioxidantpropertiesofquinoaproteinacidinducedgels
AT deflaviisriccardo effectsoftheenzymatichydrolysistreatmentonfunctionalandantioxidantpropertiesofquinoaproteinacidinducedgels
AT boerisvaleria effectsoftheenzymatichydrolysistreatmentonfunctionalandantioxidantpropertiesofquinoaproteinacidinducedgels
AT spelzinidario effectsoftheenzymatichydrolysistreatmentonfunctionalandantioxidantpropertiesofquinoaproteinacidinducedgels
bdutipo_str Repositorios
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