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
- Institución
- Pontificia Universidad Católica Argentina
- OAI Identificador
- oai:ucacris:123456789/9925
Ver los metadatos del registro completo
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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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1836638351134818304 |
score |
13.070432 |