Abstract

Pavel Mokrejs¹, Dagmar Janacova², Karel Kolomaznik², Vladimir Vase

The presented work deals with possibilities in isolating amaranth protein. A biochemical procedure was chosen, consisting in employing enzymes acting specifically on protein degradation. Experiments were executed through two-level factor tests, and the influences under study were those of enzymatic hydrolysis duration (1 and 5 h) and temperature (30 and 50 o C) on efficiency of protein hydrolysis. Amaranth flour was mixed with water in ratio 1:20, heating to desired temperature proceeded at a rate of 2 o C.min-1, and 0.1 % enzyme (per mass of flour) was added. Centrifugation yielded a protein hydrolysate and a solid, polysaccharide-enriched fraction.

Amaranth; enzyme; isolation; protein; protein hydrolysate

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