Isolation of amaranth proteins by liquefaction with enzymes

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F10%3A63509398" target="_blank" >RIV/70883521:28110/10:63509398 - isvavai.cz</a>

Result on the web

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DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Isolation of amaranth proteins by liquefaction with enzymes

Original language description

The presented work deals with possibilities in isolating amaranth protein. A biochemical procedure was chosen, consisting in employing enzymes acting specifically on protein degradation. Experiments were executed through two-level factor tests, and the influences under study were those of enzymatic hydrolysis duration (1 and 5 h) and temperature (30 and 50 oC) on efficiency of protein hydrolysis. Amaranth flour was mixed with water in ratio 1:20, heating to desire temperature proceeded at a rate of 2 oC.min-1, and 0.1 % enzyme (per mass of flour) was added. Centrifugation yielded a protein hydrolysate and a solid, polysaccharide-enriched fraction.

Czech name

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Czech description

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Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

GM - Food industry

OECD FORD branch

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Project

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Continuities

Z - Vyzkumny zamer (s odkazem do CEZ)

Publication year

2010

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Oriental Journal of Chemistry

ISSN

0970-020X

e-ISSN

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Volume of the periodical

26

Issue of the periodical within the volume

3

Country of publishing house

IN - INDIA

Number of pages

8

Pages from-to

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UT code for WoS article

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EID of the result in the Scopus database

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