Hydrolysis monitoring of Quinoa, Soy and Rice Proteins by using spectroscopy FT-IR technique.

Leguminous and cereals are an important source of proteins actually having a large presence in the food industry; although, in recent years, there has been an increment in the use of pseudo cereals like quinoa. These types of proteins had shown physical properties could be taken as an advantage in developing new products. Hydrolysis is a process that enhance bio-active and functional attributes and that is why present research worked monitoring the hydrolysis process on proteins using infrared mid-range spectroscopy, to determine such structural changes. Enzymatic hydrolysis with endo or exo-protease, was made on three isolate proteins using Alcalasa® 2,4 L and Flavorzyme® from Sigma Laboratories. Correlation between enzyme/substrate was 5 %. Degree of Hydrolysis (DH) of 46 and 38,4 % were obtained for quinoa and rice isolate, respectively. Both, quinoa and soy hydrolysis monitoring took 60minutes with Alcalasa® 2,5 L, and 120 minutes con Flavorzima®. There were no significant differences of hydrolysis degree at 80 minutes after procedure. As a comparative view protein isolates and their hydrolysis were studied under 4000 cm-1 to 600 cm-1 infrared range to obtain information about the protein structure. Spectre deconvolution technique was applied through Fourier transform. Results showed significant differences on the secondary protein structure when compared to each configuration area. More relevant changes were observed on structural formation of β-sheet and β-turns structures. For an appropriate control of hydrolysis process will have repercussions over a steady protein, that might be used for developing new products. [ABSTRACT FROM AUTHOR]