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Obtention of an enzymatic hydrolyzate of Andean lupin flour (Lupinus mutabilis Sweet) from pineapple bromelain.

Abstract:

Hydrolyzates have allowed adding value to foods with a high amount of proteins such as legumes because they improve the bioavailability of their proteins, therefore 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 5.0 and 6.0;and substrate-water ratio 1/10 and 1/20. The pbkp_rediction 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 of 87.3 % which were pH 5.0, substrate-water ratio 1/10.3, and 60 min for the hydrolysis time allowed to reach 0.88% of amine nitrogen, from these conditions an scale up for industrial production was performed. The hydrolyzate characterization was carried out by sodium dodecyl sulfate-polyacrylamide gel electrophoresis and high performance liquid chromatography, which allowed 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 ingbkp_redient. chitosan concentration in both strains.