Modeling of protein enzymatic extraction from amaranth flour and seed

Abstract

The topic of the article is oriented at modeling of amaranth protein enzymatic hydrolysis. The purpose of the hydrolysis is to enrich the solid phase with very valuable amaranth protein which could be used not only in food industry to produce new products rich in high-quality protein, but also in pharmaceutics, medicine and other branches. Regarding to diverse character of chosen materials (amaranth flour and seed) various hydrolysis course is expected, therefore a different model is built for each of the stuff. The designed mathematical models are verified by experimental measurement.