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

Autores
Galante, Micaela; De Flaviis, Riccardo; Boeris, Valeria; Spelzini, Darío
Año de publicación
2020
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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.
Fil: Galante, Micaela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Química y Física. Área Fisicoquímica; Argentina
Fil: De Flaviis, Riccardo. University of Teramo; Italia
Fil: Boeris, Valeria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Química y Física. Área Fisicoquímica; Argentina
Fil: Spelzini, Darío. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Química y Física. Área Fisicoquímica; Argentina
Materia
ACID-INDUCED GELS
ENZYMATIC HYDROLYSATES
VEGETABLE PROTEINS
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/127685
Acceder
id CONICETDig_fdd8641101cc648a44d2e6d9300368c1
oai_identifier_str oai:ri.conicet.gov.ar:11336/127685
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Effects of the enzymatic hydrolysis treatment on functional and antioxidant properties of quinoa protein acid-induced gelsGalante, MicaelaDe Flaviis, RiccardoBoeris, ValeriaSpelzini, DaríoACID-INDUCED GELSENZYMATIC HYDROLYSATESVEGETABLE PROTEINShttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Partial 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.Fil: Galante, Micaela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Química y Física. Área Fisicoquímica; ArgentinaFil: De Flaviis, Riccardo. University of Teramo; ItaliaFil: Boeris, Valeria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Química y Física. Área Fisicoquímica; ArgentinaFil: Spelzini, Darío. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Química y Física. Área Fisicoquímica; ArgentinaElsevier Science2020-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/127685Galante, 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; Elsevier Science; LWT - Food Science and Technology; 118; 1-2020; 1-31; 1088450023-6438CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S0023643819311879info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2019.108845info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T15:19:47Zoai:ri.conicet.gov.ar:11336/127685instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-15 15:19:48.064CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effects of the enzymatic hydrolysis treatment on functional and antioxidant properties of quinoa protein acid-induced gels
title Effects of the enzymatic hydrolysis treatment on functional and antioxidant properties of quinoa protein acid-induced gels
spellingShingle Effects of the enzymatic hydrolysis treatment on functional and antioxidant properties of quinoa protein acid-induced gels
Galante, Micaela
ACID-INDUCED GELS
ENZYMATIC HYDROLYSATES
VEGETABLE PROTEINS
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
dc.creator.none.fl_str_mv Galante, Micaela
De Flaviis, Riccardo
Boeris, Valeria
Spelzini, Darío
author Galante, Micaela
author_facet Galante, Micaela
De Flaviis, Riccardo
Boeris, Valeria
Spelzini, Darío
author_role author
author2 De Flaviis, Riccardo
Boeris, Valeria
Spelzini, Darío
author2_role author
author
author
dc.subject.none.fl_str_mv ACID-INDUCED GELS
ENZYMATIC HYDROLYSATES
VEGETABLE PROTEINS
topic ACID-INDUCED GELS
ENZYMATIC HYDROLYSATES
VEGETABLE PROTEINS
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv 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.
Fil: Galante, Micaela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Química y Física. Área Fisicoquímica; Argentina
Fil: De Flaviis, Riccardo. University of Teramo; Italia
Fil: Boeris, Valeria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Química y Física. Área Fisicoquímica; Argentina
Fil: Spelzini, Darío. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Química y Física. Área Fisicoquímica; Argentina
description 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.
publishDate 2020
dc.date.none.fl_str_mv 2020-01
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/127685
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; Elsevier Science; LWT - Food Science and Technology; 118; 1-2020; 1-31; 108845
0023-6438
CONICET Digital
CONICET
url http://hdl.handle.net/11336/127685
identifier_str_mv 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; Elsevier Science; LWT - Food Science and Technology; 118; 1-2020; 1-31; 108845
0023-6438
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S0023643819311879
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2019.108845
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1846083346662162432
score 13.22299

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