Separation of amaranth protein

Kód výsledku v IS VaVaI

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Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Separation of amaranth protein

Popis výsledku v původním jazyce

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

Název v anglickém jazyce

Separation of amaranth protein

Popis výsledku anglicky

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

Druh

D - Stať ve sborníku

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2010

Kód důvěrnosti údajů

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

Název statě ve sborníku

Summaries 5 - Systems and Technology

ISBN

978-80-02-02250-3

ISSN

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e-ISSN

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Počet stran výsledku

4

Strana od-do

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Název nakladatele

Process Engineering Publisher

Místo vydání

Praha

Místo konání akce

Praha

Datum konání akce

1. 1. 2010

Typ akce podle státní příslušnosti

WRD - Celosvětová akce

Kód UT WoS článku

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