Por favor, use este identificador para citar o enlazar este ítem: http://repositorio.iniap.gob.ec/handle/41000/1442
Tipo de Documento: Revista
Artículo
Autor : Villacrés, Elena
Ruales, Jenny
Título : Obtainment and physical-chemical and functional characterization of a lupin (Lupinus mutabilis Sweet) protein hydrolyzate
Título de la serie: International Journal of Advances Research 2(1):158-165
Palabras clave : CHOCHO;LUPINUS MUTABILIS;HIDROLIZADO DE PROTEÍNA;CARACTERIZACIÓN FUNCIONAL;LEGUMINOSAS
Fecha de publicación : ene-2014
Código: *EC-INIAP-BEESC-MGC. Quito (International Journal of Advances Research 2(1):158-165. 2014 CD19CVo)
Páginas: p. 158-165
Estación: E. E. Santa Catalina
Resumen : The enzymatic or chemical modifications have been used to improve the functional properties of proteins. The first ones, generally involve the use of proteolytic enzymes to hydrolyze specific peptide bonds and its use presents certain advantages relative to the chemical methods, among them it is mentioned: its specificity, effectiveness to low concentrations and in moderate conditions and its general security make unnecessary to remove them from the final product (Ludwig et al.. 1995) The enzymatic hydrolysis originates smaller peptides and with less secondary structure, which contributes to improve certain functional properties as the solubility in a wide pH range, significant characteristic for fortification of acid drinks with protein (Jones & Tung, 1983). The use of enzymes to modify the functional properties is promising the food industry. Hydrolyzed proteins have a wide application, in the elaboration of chopped and ground meats, mix for pastries, creams for coffee, milk, mayonnaise, seasonings for salad, frozen desserts and in the pharmaceutical field, for formulation of special diets for people with allergies to proteins or who are unable to digest and absorb them.
Citación : Villacrés, E. & Ruales, J. (enero, 2014). Obtainment and physical – chemical and functional Characterization of a lupin (Lupinus mutabilis Sweet) protein hydrolyzate. International Journal of Advances Research, 2(1), 158-165.
URI : http://repositorio.iniap.gob.ec/handle/41000/1442
ISSN : 2320-5407
Aparece en las colecciones: Artículos de Revistas EESC

Ficheros en este ítem:
Fichero Descripción Tamaño Formato  
iniapscr2014CD19CVo.pdfDocumento a texto completo636.37 kBAdobe PDFVista previa
Visualizar/Abrir


Los ítems de DSpace están protegidos por copyright, con todos los derechos reservados, a menos que se indique lo contrario.