Hidrólisis enzimática de chenopodium quinoa willd “quinua”, determinando sus parámetros cinéticos: ph, temperatura y concentración de sustrato.

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Víctor Manuel Terry Calderón

Abstract

The process of hydrolysis was carried out on a suspension of quinoa flour in water in a proportion of 1 in10 parts of water, previously gelatinized, to which was added an equivalent suspension of enzymes of 1,5 g/1000 g (50% of alpha amylase and 50% protease). With that, proteins were solubilized and starch was reduced to reducing su- gars, obtaining a liquid product at an average concentration of 8,5% that was later con- centrated to 45% of total solids. The hydrolysis process allows, on the basis of 1 kg of quinoa flour, to
obtain80 to 85% of hydrolyzed material from20 to 15% of cellulosic residue, proteins and carbohydrates, non-digestible by the enzymes. The experiences that were carried out brought as results the following optimum values of kinetic parameters: Concentration of substrate: 10,0 %; Temperature: 60 ºC; pH: 5,0 and enzyme con- centration: 1,5 g/ 1000 g. The system allows on the basis of 1 kg, the following values: percentage of hydrolyzed proteins: 74,00%; percentage of reducing sugars: 94,00% 

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How to Cite
Terry Calderón, V. M. (2014). Hidrólisis enzimática de chenopodium quinoa willd “quinua”, determinando sus parámetros cinéticos: ph, temperatura y concentración de sustrato. Revista De Investigaciones De La Universidad Le Cordon Bleu, 1(2), 23-33. https://doi.org/10.36955/RIULCB.2014v1n2.003
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Artículo Original
Author Biography

Víctor Manuel Terry Calderón, Universidad Le Cordon Bleu

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