Thesis

Effect of Enzymatic Pretreatment using Viscozyme L to the Functional Properties of extracted Quinoa Protein from Defatted Quinoa Flour

---

Quinoa is a grain found in the plant Chenopodium quinoa Willd. which is resistant to many
environmental stresses and is able to grow in tough conditions with nutritional value which include
balanced amino acid composition compared to other plant/grain based protein. The protein of the
quinoa itself can be found in protein bodies of the seed radicle and endosperm which are bound to
starch or cellulose structures which could be better released during extraction with enzymatic
treatment. The objective of this study is to observe the effect of enzymatic pretreatment using
Viscozyme L towards the functional properties of quinoa protein from defatted quinoa flour. The
functional properties analysed in this study involves the analysis of solubility, water holding capacity,
foaming capacity and stability and emulsion capacity and stability along with compositional analysis
which includes protein, fat and carbohydrate content. The statistical analysis in this experiment was
carried out using non-parametric tests which are Kruskal-Wallis test and Friedman test in order to
determine differences between samples produced using conventional methods (NE-PS) and
enzymatic methods (E-PS). E-PS samples observed increase in solubility, foaming capacity and
emulsion capacity along with a decrease in water holding capacity and emulsion stability and
foaming stability compared to NE-PS. Effect of enzymatic pretreatment resulted in significant
differences in functional properties as a result of different compositional and structural properties of
the protein samples in NE-PS and E-PS with each protein characteristic being suitable for distinct food
applications depending on its functionality.

---

Availability

Detail Information

Series Title

-

Call Number

FT 21-014

Publisher

Jakarta : i3L, Jakarta., 2021

Collation

-

Language

English

ISBN/ISSN

-

Classification

NONE

Content Type

-

Media Type

-

Carrier Type

-

Edition

-

Subject(s)

Quinoa
Protein
Solubility
Water holding capacity
emulsion capacity
foaming capacity
Enzymatic Treatment

Specific Detail Info

-

Statement of Responsibility

-

Other version/related

File Attachment

Comments

---

You must be logged in to post a comment