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 aceptada
Descripción
Fil: Galante, Micaela. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; Argentina
Fil: Galante, Micaela. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Galante, Micaela. Pontificia Universidad Católica Argentina. Facultad de Química e Ingeniería de Rosario; Argentina
Fil: De Flaviis, Riccardo. Università Degli Studi di Teramo. Facoltà di Bioscienze e Tecnologie Agro-alimentari e Ambientali; Italia
Fil: Boeris, Valeria. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; Argentina
Fil: Boeris, Valeria. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Boeris, Valeria. Pontificia Universidad Católica Argentina. Facultad de Química e Ingeniería de Rosario; Argentina
Fil: Spelzini, Darío. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; Argentina
Fil: Spelzini, Darío. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Spelzini, Darío. Pontificia Universidad Católica Argentina. Facultad de Química e Ingeniería de Rosario; Argentina
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.
Fuente
Postprint del artículo publicado en LWT - Food Science and Technology. 2020, 118
Materia
QUINOA
PROTEINAS
HIDROLISIS
GELES ALIMENTICIOS
INGENIERIA EN ALIMENTOS
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
Repositorio Institucional (UCA)
Institución
Pontificia Universidad Católica Argentina
OAI Identificador
oai:ucacris:123456789/9925
Acceder
id RIUCA_3e73d41504d880ff49ab6ef4cc0f04ae
oai_identifier_str oai:ucacris:123456789/9925
network_acronym_str RIUCA
repository_id_str 2585
network_name_str Repositorio Institucional (UCA)
spelling Effects of the enzymatic hydrolysis treatment on functional and antioxidant properties of quinoa protein acid-induced gelsGalante, MicaelaDe Flaviis, RiccardoBoeris, ValeriaSpelzini, DaríoQUINOAPROTEINASHIDROLISISGELES ALIMENTICIOSINGENIERIA EN ALIMENTOSFil: Galante, Micaela. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; ArgentinaFil: Galante, Micaela. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Galante, Micaela. Pontificia Universidad Católica Argentina. Facultad de Química e Ingeniería de Rosario; ArgentinaFil: De Flaviis, Riccardo. Università Degli Studi di Teramo. Facoltà di Bioscienze e Tecnologie Agro-alimentari e Ambientali; ItaliaFil: Boeris, Valeria. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; ArgentinaFil: Boeris, Valeria. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Boeris, Valeria. Pontificia Universidad Católica Argentina. Facultad de Química e Ingeniería de Rosario; ArgentinaFil: Spelzini, Darío. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; ArgentinaFil: Spelzini, Darío. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Spelzini, Darío. Pontificia Universidad Católica Argentina. Facultad de Química e Ingeniería de Rosario; ArgentinaAbstract: 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.Elsevier2020info:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttps://repositorio.uca.edu.ar/handle/123456789/99250023-643810.1016/j.lwt.2019.108845Galante, M., et al. Effects of the enzymatic hydrolysis treatment on functional and antioxidant properties of quinoa protein acid-induced gels [en línea]. Postprint del artículo publicado en LWT - Food Science and Technology. 2020, 118. doi:10.1016/j.lwt.2019.108845 Disponible en: https://repositorio.uca.edu.ar/handle/123456789/9925Postprint del artículo publicado en LWT - Food Science and Technology. 2020, 118reponame:Repositorio Institucional (UCA)instname:Pontificia Universidad Católica Argentinaenginfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/4.0/2025-07-03T10:57:19Zoai:ucacris:123456789/9925instacron:UCAInstitucionalhttps://repositorio.uca.edu.ar/Universidad privadaNo correspondehttps://repositorio.uca.edu.ar/oaiclaudia_fernandez@uca.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:25852025-07-03 10:57:19.68Repositorio Institucional (UCA) - Pontificia Universidad Católica Argentinafalse
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
QUINOA
PROTEINAS
HIDROLISIS
GELES ALIMENTICIOS
INGENIERIA EN ALIMENTOS
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 QUINOA
PROTEINAS
HIDROLISIS
GELES ALIMENTICIOS
INGENIERIA EN ALIMENTOS
topic QUINOA
PROTEINAS
HIDROLISIS
GELES ALIMENTICIOS
INGENIERIA EN ALIMENTOS
dc.description.none.fl_txt_mv Fil: Galante, Micaela. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; Argentina
Fil: Galante, Micaela. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Galante, Micaela. Pontificia Universidad Católica Argentina. Facultad de Química e Ingeniería de Rosario; Argentina
Fil: De Flaviis, Riccardo. Università Degli Studi di Teramo. Facoltà di Bioscienze e Tecnologie Agro-alimentari e Ambientali; Italia
Fil: Boeris, Valeria. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; Argentina
Fil: Boeris, Valeria. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Boeris, Valeria. Pontificia Universidad Católica Argentina. Facultad de Química e Ingeniería de Rosario; Argentina
Fil: Spelzini, Darío. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; Argentina
Fil: Spelzini, Darío. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Spelzini, Darío. Pontificia Universidad Católica Argentina. Facultad de Química e Ingeniería de Rosario; Argentina
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.
description Fil: Galante, Micaela. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; Argentina
publishDate 2020
dc.date.none.fl_str_mv 2020
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/acceptedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv https://repositorio.uca.edu.ar/handle/123456789/9925
0023-6438
10.1016/j.lwt.2019.108845
Galante, M., et al. Effects of the enzymatic hydrolysis treatment on functional and antioxidant properties of quinoa protein acid-induced gels [en línea]. Postprint del artículo publicado en LWT - Food Science and Technology. 2020, 118. doi:10.1016/j.lwt.2019.108845 Disponible en: https://repositorio.uca.edu.ar/handle/123456789/9925
url https://repositorio.uca.edu.ar/handle/123456789/9925
identifier_str_mv 0023-6438
10.1016/j.lwt.2019.108845
Galante, M., et al. Effects of the enzymatic hydrolysis treatment on functional and antioxidant properties of quinoa protein acid-induced gels [en línea]. Postprint del artículo publicado en LWT - Food Science and Technology. 2020, 118. doi:10.1016/j.lwt.2019.108845 Disponible en: https://repositorio.uca.edu.ar/handle/123456789/9925
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/4.0/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/4.0/
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv Postprint del artículo publicado en LWT - Food Science and Technology. 2020, 118
reponame:Repositorio Institucional (UCA)
instname:Pontificia Universidad Católica Argentina
reponame_str Repositorio Institucional (UCA)
collection Repositorio Institucional (UCA)
instname_str Pontificia Universidad Católica Argentina
repository.name.fl_str_mv Repositorio Institucional (UCA) - Pontificia Universidad Católica Argentina
repository.mail.fl_str_mv claudia_fernandez@uca.edu.ar
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score 13.22299

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