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dc.contributor.author
Gremasqui, Ileana de Los Angeles
dc.contributor.author
Gimenez, Maria Alejandra
dc.contributor.author
Lobo, Manuel Oscar
dc.contributor.author
Samman, Norma Cristina
dc.date.available
2022-11-09T16:47:07Z
dc.date.issued
2021-09
dc.identifier.citation
Gremasqui, Ileana de Los Angeles; Gimenez, Maria Alejandra; Lobo, Manuel Oscar; Samman, Norma Cristina; Nutritional and functional characterization of hydrolysates from quinoa flour (Chenopodium quinoa) using two proteases; Wiley Blackwell Publishing, Inc; International Journal of Food Science and Technology; 56; 12; 9-2021; 6507-6514
dc.identifier.issn
0950-5423
dc.identifier.uri
http://hdl.handle.net/11336/177091
dc.description.abstract
The objective was to study the nutritional and functional properties of hydrolysates from quinoa (Chenopodium quinoa) obtained by enzymatic hydrolysis of defatted quinoa flour (DQF). The commercial enzymes alcalase and flavourzyme were used to obtain the hydrolysates defatted quinoa flour hydrolysate with alcalase (DQFA) and defatted quinoa flour hydrolysate with flavourzyme (DQFF), respectively, after 3 h of digestion at 50°C and pH 8. The degree of hydrolysis (47.32%), yield (31.05%) and protein recovery (88.80%) values were higher in DQFA; however, its protein content (48.34%) was lower compared to that of DQFF (55.06%). Also, DQFA had a solubility greater than 57% over a wide pH range (2–10) and good foam stability (70–90%). On the other hand, DQFF presented adequate emulsifying activity (61.30 m2/g), emulsifying stability (158.62 min) and foaming capacity (131%). Due to the high content of macro- and micronutrients and adequate emulsifying and foaming properties, DQFA and DQFF could be used as ingredients in various processed food products and protein supplements.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Wiley Blackwell Publishing, Inc
dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
EMULSIFYING CAPACITY
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ENZYMATIC HYDROLYSIS
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FOAMING CAPACITY
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QUINOA
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SOLUBILITY
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Alimentos y Bebidas
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Otras Ingenierías y Tecnologías
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INGENIERÍAS Y TECNOLOGÍAS
dc.title
Nutritional and functional characterization of hydrolysates from quinoa flour (Chenopodium quinoa) using two proteases
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2022-11-08T11:18:03Z
dc.identifier.eissn
1365-2621
dc.journal.volume
56
dc.journal.number
12
dc.journal.pagination
6507-6514
dc.journal.pais
Reino Unido
dc.journal.ciudad
Londres
dc.description.fil
Fil: Gremasqui, Ileana de Los Angeles. Universidad Nacional de Jujuy. Centro Interdisciplinario de Investigaciones En Tecnologias y Desarrollo Social Para El Noa. - Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Saltajujuy. Centro Interdisciplinario de Investigaciones En Tecnologias y Desarrollo Social Para El Noa.; Argentina
dc.description.fil
Fil: Gimenez, Maria Alejandra. Universidad Nacional de Jujuy. Centro Interdisciplinario de Investigaciones En Tecnologias y Desarrollo Social Para El Noa. - Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Saltajujuy. Centro Interdisciplinario de Investigaciones En Tecnologias y Desarrollo Social Para El Noa.; Argentina
dc.description.fil
Fil: Lobo, Manuel Oscar. Universidad Nacional de Jujuy. Centro Interdisciplinario de Investigaciones En Tecnologias y Desarrollo Social Para El Noa. - Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Saltajujuy. Centro Interdisciplinario de Investigaciones En Tecnologias y Desarrollo Social Para El Noa.; Argentina
dc.description.fil
Fil: Samman, Norma Cristina. Universidad Nacional de Jujuy. Centro Interdisciplinario de Investigaciones En Tecnologias y Desarrollo Social Para El Noa. - Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Saltajujuy. Centro Interdisciplinario de Investigaciones En Tecnologias y Desarrollo Social Para El Noa.; Argentina
dc.journal.title
International Journal of Food Science and Technology
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1111/ijfs.15360
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