RELATIONSHIP BETWEEN THE TECHNOFUNCTIONALITY AND STRUCTURE OF AMARANTH 11S GLOBULIN-DERIVED PROTEINS MODIFIED WITH BIOACTIVE PEPTIDES
Resumen
The proteins present in food influence their physicochemical characteristics. These intrinsic properties of proteins are known as technofunctional properties and are closely related to their structures. When proteins are incorporated into a food formulation its important to evaluate them against parameters such as temperature and pH, as well as their relationship to the structure they acquire.
Recombinant amaranthines modified in variable regions IV (AMR4) and V (AMR5) with bioactive peptides have shown satisfactory results regarding their antihypertensive properties and thermostability. However, their technofunctionality and structural behavior with respect to pH have not been evaluated. Therefore, the objective of this work is to establish the relationship of these amaranthines between their techno-functional properties and the protein structure that they acquire at different pH levels.