Obtención de proteínas y su hidrólisis enzimática a partir de la quinua amarga (Chenopodium quinoa)

Abstract

The objective was to obtain the protein from the bitter quinoa grain (Chenopodium quinoa) and its enzymatic hydrolysis. The investigation contemplated 3 phases. The first is the isolation of quinua protein (P.Q.) from the starch-free aqueous extract of debittered grain, by acid precipitation (hydrochloric acid-water (1:3), (pH 5.5), centrifugation (3500 rpm)). The performance of the P.Q. it was 5,66%. The second phase is the enzymatic hydrolysis of (P.Q.) consisting of a treatment of 1,5 g of P.Q. With 20 ml of programmed enzymatic extract of bromelain (15 g of heart and 15 g of pineapple pulp with crushing, collection of supernatants and unified, without water), the proteolytic monitoring was chromatographic and photometric (adapted-ninhydrin), using 7 treatments with 2 and 3 replicates respectively. The conditions of the treatments are: 42 ° C with times of (0 h, 24 h, 72 h, 120 h, 144 h, 168 h). At 120 h of hydrolysis, the proteolytic control showed the completion of bromelain-recognizable peptide bonds, observing the generation of 5 peptides. In the third phase, a drink with quinoa flour (H.Q.) and a natural enzymatic extract of bromelain based on hydrolysis methodology and results was experimentally prepared, organoleptically showing good acceptance defining it as fruity, sweet and of acceptable consistency. A preparation of homemade quinoa drink was proposed, with 15 g (H.Q.), 300 ml of natural enzymatic extract of grounded bromelain, maintaining a 24 h at 20 ° C rest for its hydrolysis, later for its digestibility and healthiness it was subjected to cooking and boiling with species.