Mathematical model of amaranth raw material enzymatic hydrolysis for the purpose of its enrichment

摘要

In this paper mathematical models of the enzymatic hydrolysis of amaranth flour and grains are presented. Mathematical models are based on heterogeneous reaction kinetics in the case of flour and on the transport phenomena in heterogeneous reaction system in the case of grain. 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. The current food processing technologies enable intentional separation of some substances or to increase their concentration and thus to obtain products with higher targeted effects. Enzymatic hydrolysis allows separation of quality amaranth protein as well as starch.