Mathematical models of enzymatic hydrolysis of Amaranth grain, flour and stem

Abstract

Amaranth an ancient crop plant rediscovered in food industry in recent years is characteristic for unique composition, exceptionally high content of quality protein. The content of substances essential for nutrition are even several time higher in comparison with other cereals. The current food processing technologies enable intentional separation of some substances or to increase their concentration to reach products with higher targeted effects. Authors of this paper present mathematical models of the enzymatic hydrolysis of amaranth grain, stem and flour. Enzymatic hydrolysis allows separation of quality amaranth protein as well as starch. Mathematical models are based on the transport phenomena in heterogeneous reaction system in the case of grain and stem and on heterogeneous reaction kinetics in the case of amaranth flour. The purpose is to nutritionally enrich amaranth material of valuable component included in crop and to obtain protein hydrolyzates for further applications in food industry, pharmaceutics or cosmetics.