Separation of amaranth protein

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F10%3A63509401" target="_blank" >RIV/70883521:28110/10:63509401 - isvavai.cz</a>
Result on the web
—
DOI - Digital Object Identifier
—

Result language
angličtina
Original language name
Separation of amaranth protein
Original language description
Fractionation of amaranth flour has been performed so far by water extraction during which starch and protein are washed out together. Protein may be separated from starch only with great difficulty. However, amaranth protein contains a high proportion of essential amino acids and can be a significant component in functional foodstuffs (as special nutritive dietetic component); it is thus suitable to be concentrated. The aim of tests was to examine possibilities for separating proteins and starch of amaranth flour. The procedure we selected was enzymatic breakdown of polysaccharides to the purpose of liquefying starch by hydrolysing it into soluble glucose, and enriching the solid phase with vegetable protein. Three enzymes were selected to this aim (amylase, glucoamylase and cellulase), and dosed in a conveniently chosen ratio. The reason for applying several enzymes during the reaction was their high specificity, given by the typical three-dimensional structure of enzyme in which the
Czech name
—
Czech description
—

Publication year
2010
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Similar results(10)