Obtención de un hidrolizado enzimático de harina de chocho (Lupinus mutabilis Sweet)

Abstract

The purpose of this investigation was to obtain an enzymatic hydrolyzate from andean lupin flour. For which pineapple juice was used as the source of bromelain. Two factors were studied: pH 5 and 6, and substrate-water ratio 1/10 and 1/20. The prediction equations for the yield and the degree of hydrolysis measured as amino nitrogen percentage were obtained as well as the optimum conditions for the maximum desirability which were pH 5 and substrate-water ratio 1/10,3, from which an scale up for industrial production was performed. The hydrolyzate characterization was carried out by SDS-PAGE electrophoresis and UHPLC, which all wed to conclude that the protein was fractionated in peptides and as a techno-functional property, its solubility improved and the hydrolyzate could be applied as a functional ingredient.