Articles
Obtaining and analyzing the technological properties of protein hydrolysates from amaranth meal obtained by enzymatic hydrolysis, taking into account the specificity of various proteases
Authors:
Dmitry I. Devyatkin , Olga V. Chugunova, Evgeny D. Rozhnov
Abstract:
Due to the increasing global shortage of dietary protein, the efficient and complete utilization of protein-containing resources, particularly secondary protein-containing raw materials, is becoming increasingly important. The conversion of renewable biomaterials, including plant-based raw materials, into high-added-value products is a fundamental principle of the bio economy. Currently, the production of protein concentrates and isolates using secondary plant resources, as well as hydrolysates with improved functional and technological properties, is recognized as a promising direction. The aim of this study is to determine optimal conditions for producing protein hydrolysates from amaranth meal with desired technological properties (water-retention, fat-retention, emulsifying, and foaming capacity), taking into account the specific action of various proteases. The scientific novelty of this research lies in identifying relationships between the amounts of proteolytic enzymes used – pepsin and trypsin – and the duration of hydrolysis, which influence the values of the technological properties of amaranth meal protein: fat-retention, water-retention, emulsifying, and foaming capacity. The optimal technological parameters for obtaining protein hydrolysates were determined: the use of pepsin at a ratio of 1:200 to the substrate weight and a hydrolysis time of 90–110 min to improve the fat-retaining capacity (FRC). Emulsifying ability (EA) and foaming ability (FA) at a ratio of 1:300 and a time of 70 min to improve the water-holding capacity (WHC). Trypsin at a ratio of 1:200 for 100–110 min to improve the FRC, EA and FA, 70 min to improve the WHC. The isoelectric point of amaranth meal protein was determined to be 5.1. The feasibility of using the selected enzymes to ensure uniform hydrolysis of the substrate was proven.
Keywords:
protein hydrolysate; amaranth; meal; acid-base extraction; technological properties; enzymatic hydrolysis; pepsin; trypsin
For citation:
Devyatkin D.I., Chugunova O.V., Rozhnov E.D. Obtaining and analyzing the technological properties of protein hydrolysates from amaranth meal obtained by enzymatic hydrolysis, taking into account the specificity of various proteases. Индустрия питания| Food Industry. 2026. Vol. 11, No. 1. Pp. 75–84. DOI: 10.29141/2500-1922-2026-11-1-8. EDN: RJHYYS.
