Modeling isolation of Amaranth protein by enzymatic breakdown of polysaccharides

Kód výsledku v IS VaVaI

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RIV/70883521:28110/11:43865511 RIV/70883521:28610/11:43865511

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Modeling isolation of Amaranth protein by enzymatic breakdown of polysaccharides

Popis výsledku v původním jazyce

This article deals with technology of biochemically separating proteins from amaranth. Technology we examined was enzymatic degradation of polysaccharides from amaranth flour in order to liquefy starch by hydrolysing it into soluble glucose, and to enrich the solid phase with vegetable protein. Three specific enzymes (amylase, glucoamylase and cellulase) were chosen to this purpose. Measured data were mathematically processed applying the mechanism of first-order kinetics in relation to non-decomposed starch. From processed experimental data it followed that the level of activation energy of starch hydrolysis is 9.7 x 104 J/mol and frequency factor is 29 min-1. Separated amaranth components valuable for health (proteins, liquid proteins and sugars, oil, fibre) may serve to prepare functional foodstuffs and quality supplements, cosmetics, as an ingredient in animal feed or as a source of biological fertilisers.

Název v anglickém jazyce

Modeling isolation of Amaranth protein by enzymatic breakdown of polysaccharides

Popis výsledku anglicky

This article deals with technology of biochemically separating proteins from amaranth. Technology we examined was enzymatic degradation of polysaccharides from amaranth flour in order to liquefy starch by hydrolysing it into soluble glucose, and to enrich the solid phase with vegetable protein. Three specific enzymes (amylase, glucoamylase and cellulase) were chosen to this purpose. Measured data were mathematically processed applying the mechanism of first-order kinetics in relation to non-decomposed starch. From processed experimental data it followed that the level of activation energy of starch hydrolysis is 9.7 x 104 J/mol and frequency factor is 29 min-1. Separated amaranth components valuable for health (proteins, liquid proteins and sugars, oil, fibre) may serve to prepare functional foodstuffs and quality supplements, cosmetics, as an ingredient in animal feed or as a source of biological fertilisers.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

EI - Biotechnologie a bionika

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2011

Kód důvěrnosti údajů

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

Název periodika

Rasayan Journal of Chemistry: an international quarterly research journal of chemical sciences

ISSN

0974-1496

e-ISSN

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Svazek periodika

4

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

IN - Indická republika

Počet stran výsledku

9

Strana od-do

180-188

Kód UT WoS článku

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EID výsledku v databázi Scopus

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