EVALUATION OF DIFFERENT METHODS OF SOLUBI LIZATION OF NITROGEN FOR PREPARATION OF PROTEIN-CONCENTRATES FROM AMARANTH SEED

Several methods of solubilization of proteinic nitrogen from amaranth seed were studied for preparing protein concentrates. The following me thods were employed: a) water extractability at pH 7; b) salt extracta bility (NaCl or Na2SO4 at several concentrations and ionic strengths ( mu = 0.05-2); c) alkali extractability (in a pH range 9, 10 or 11), an d d) chemical modification (in the range of 10% -110% of succinylation ). The best efficiency for solubilization of total nitrogen and protei nic nitrogen were obtained at following conditions: 1M NaCl; 0,4M Na2S O4; alkaline solutions (pH 10 or 11) or 50% succinylation. Proteinic n itrogen content of different concentrates resulted in a range between 30 and 60%. If functional properties of protein concentrates from amar anth seed were known, they could be used as ingredients in several ama ranth-based foods.