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

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dc.citation.titleLWT - Food Science and Technologyes
dc.citation.volume118es
dc.creatorGalante, Micaela
dc.creatorDe Flaviis, Riccardo
dc.creatorBoeris, Valeria
dc.creatorSpelzini, Darío
dc.date.accessioned2020-05-11T16:26:25Z
dc.date.available2020-05-11T16:26:25Z
dc.date.issued2020-01
dc.descriptionPartial 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.es
dc.description.filFil: Galante, Micaela. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; Argentina.es
dc.description.filFil: Galante, Micaela. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentina.es
dc.description.filFil: Galante, Micaela. Pontificia Universidad Católica Argentina. Facultad de Química e Ingeniería del Rosario; Argentina.es
dc.description.filFil: De Flaviis, Riccardo. Università Degli Studi di Teramo. Facoltà di Bioscienze e Tecnologie Agro-alimentari e Ambientali; Italy.es
dc.description.filFil: Boeris, Valeria. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; Argentina.es
dc.description.filFil: Boeris, Valeria. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentina.es
dc.description.filFil: Boeris, Valeria. Pontificia Universidad Católica Argentina. Facultad de Química e Ingeniería del Rosario; Argentina.es
dc.description.filFil: Spelzini, Darío. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; Argentina.es
dc.description.filFil: Spelzini, Darío. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentina.es
dc.description.filFil: Spelzini, Darío. Pontificia Universidad Católica Argentina. Facultad de Química e Ingeniería del Rosario; Argentina.es
dc.description.sponsorshipConsejo Nacional de Investigaciones Científicas y Técnicas (CONICET): PIP 11220130100076COes
dc.description.sponsorshipPontificia Universidad Católica Argentinaes
dc.description.sponsorshipUniversidad Nacional de Rosario (UNR): Proyecto 1BIO368es
dc.formatapplication/pdf
dc.format.extent1-31es
dc.identifier.issn0023-6438es
dc.identifier.urihttp://hdl.handle.net/2133/18109
dc.language.isoenges
dc.publisherElsevieres
dc.relation.publisherversionhttps://doi.org/10.1016/j.lwt.2019.108845es
dc.relation.publisherversionhttps://www.sciencedirect.com/science/article/pii/S0023643819311879?via%3Dihub#gs2es
dc.rightsembargoedAccesses
dc.rights.holderGalante, Micaelaes
dc.rights.holderDe Flaviis, Riccardoes
dc.rights.holderBoeris, Valeriaes
dc.rights.holderSpelzini, Daríoes
dc.rights.holderElsevieres
dc.rights.holderUniversidad Nacional de Rosarioes
dc.rights.textAttribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)es
dc.rights.urihttps://creativecommons.org/licenses/by-nc-sa/4.0/*
dc.subjectAcid-induced gelses
dc.subjectVegetable proteinses
dc.subjectEnzymatic hydrolysateses
dc.titleEffects of the enzymatic hydrolysis treatment on functional and antioxidant properties of quinoa protein acid-induced gelses
dc.typearticle
dc.typeartículo
dc.typeacceptedVersion
dc.type.collectionarticulo
dc.type.versionacceptedVersiones

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