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Obtainment and physical-chemical and functional characterization of a lupin (Lupinus mutabilis Sweet) protein hydrolyzate

The enzymatic or chemical modifications have been used to improve the functional properties of proteins. The first ones, generally involve the use of proteolytic enzymes to hydrolyze specific peptide bonds and its use presents certain advantages relative to the chemical methods, among them it is m...

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Autores Principales: Villacrés, Elena, Ruales, Jenny
Formato: Artículos
Lenguaje:en
Publicado: 2015
Materias:
CHOCHO
LUPINUS MUTABILIS
HIDROLIZADO DE PROTEÍNA
CARACTERIZACIÓN FUNCIONAL
LEGUMINOSAS
Acceso en línea:http://repositorio.iniap.gob.ec/handle/41000/1442
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spelling ir-:41000-14422018-04-09T14:17:04Z Obtainment and physical-chemical and functional characterization of a lupin (Lupinus mutabilis Sweet) protein hydrolyzate International Journal of Advances Research 2(1):158-165 Villacrés, Elena Ruales, Jenny CHOCHO LUPINUS MUTABILIS HIDROLIZADO DE PROTEÍNA CARACTERIZACIÓN FUNCIONAL LEGUMINOSAS The enzymatic or chemical modifications have been used to improve the functional properties of proteins. The first ones, generally involve the use of proteolytic enzymes to hydrolyze specific peptide bonds and its use presents certain advantages relative to the chemical methods, among them it is mentioned: its specificity, effectiveness to low concentrations and in moderate conditions and its general security make unnecessary to remove them from the final product (Ludwig et al.. 1995) The enzymatic hydrolysis originates smaller peptides and with less secondary structure, which contributes to improve certain functional properties as the solubility in a wide pH range, significant characteristic for fortification of acid drinks with protein (Jones & Tung, 1983). The use of enzymes to modify the functional properties is promising the food industry. Hydrolyzed proteins have a wide application, in the elaboration of chopped and ground meats, mix for pastries, creams for coffee, milk, mayonnaise, seasonings for salad, frozen desserts and in the pharmaceutical field, for formulation of special diets for people with allergies to proteins or who are unable to digest and absorb them. 2015-06-25T21:40:20Z 2015-06-25T21:40:20Z 2014-01 Revista Artículo 2320-5407 *EC-INIAP-BEESC-MGC. Quito (International Journal of Advances Research 2(1):158-165. 2014 CD19CVo) http://repositorio.iniap.gob.ec/handle/41000/1442 en p. 158-165 application/pdf E. E. Santa Catalina
institution INIAP
collection Repositorio INIAP
biblioteca Biblioteca INIAP
language en
format Artículos
topic CHOCHO
LUPINUS MUTABILIS
HIDROLIZADO DE PROTEÍNA
CARACTERIZACIÓN FUNCIONAL
LEGUMINOSAS
spellingShingle CHOCHO
LUPINUS MUTABILIS
HIDROLIZADO DE PROTEÍNA
CARACTERIZACIÓN FUNCIONAL
LEGUMINOSAS
Villacrés, Elena
Ruales, Jenny
Obtainment and physical-chemical and functional characterization of a lupin (Lupinus mutabilis Sweet) protein hydrolyzate
description The enzymatic or chemical modifications have been used to improve the functional properties of proteins. The first ones, generally involve the use of proteolytic enzymes to hydrolyze specific peptide bonds and its use presents certain advantages relative to the chemical methods, among them it is mentioned: its specificity, effectiveness to low concentrations and in moderate conditions and its general security make unnecessary to remove them from the final product (Ludwig et al.. 1995) The enzymatic hydrolysis originates smaller peptides and with less secondary structure, which contributes to improve certain functional properties as the solubility in a wide pH range, significant characteristic for fortification of acid drinks with protein (Jones & Tung, 1983). The use of enzymes to modify the functional properties is promising the food industry. Hydrolyzed proteins have a wide application, in the elaboration of chopped and ground meats, mix for pastries, creams for coffee, milk, mayonnaise, seasonings for salad, frozen desserts and in the pharmaceutical field, for formulation of special diets for people with allergies to proteins or who are unable to digest and absorb them.
author Villacrés, Elena
Ruales, Jenny
author_facet Villacrés, Elena
Ruales, Jenny
author_sort Villacrés, Elena
title Obtainment and physical-chemical and functional characterization of a lupin (Lupinus mutabilis Sweet) protein hydrolyzate
title_short Obtainment and physical-chemical and functional characterization of a lupin (Lupinus mutabilis Sweet) protein hydrolyzate
title_full Obtainment and physical-chemical and functional characterization of a lupin (Lupinus mutabilis Sweet) protein hydrolyzate
title_fullStr Obtainment and physical-chemical and functional characterization of a lupin (Lupinus mutabilis Sweet) protein hydrolyzate
title_full_unstemmed Obtainment and physical-chemical and functional characterization of a lupin (Lupinus mutabilis Sweet) protein hydrolyzate
title_sort obtainment and physical-chemical and functional characterization of a lupin (lupinus mutabilis sweet) protein hydrolyzate
publishDate 2015
url http://repositorio.iniap.gob.ec/handle/41000/1442
_version_ 1635512150186262528
score 11,871979

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