Investigating and comparing the enzymatic activity of wheat, Quinoa and Amaranth

Saadat Azizi; Mohammad Hossein Azizi; Peyman Rajaei

doi:10.18502/jfsh.v7i2.8402

Saadat Azizi Department of Food Science and Technology, Islamic Azad University North Tehran Branch, Tehran, Iran.
Mohammad Hossein Azizi Department of food science and Technology, Tarbiat Modares University, Tehran, Iran.
Peyman Rajaei Department of Food Science and Technology, Islamic Azad University Varamin-Pishva Branch, Varamin, Iran.

DOI: https://doi.org/10.18502/jfsh.v7i2.8402

Keywords: Wheat; Amaranth; Quinoa; Gluten-free; Enzymes activity

Abstract

Producing high-quality gluten-free products by some pseudo-cereals like Quinoa and Amaranth, which have a high nutritional value has been proved, but their enzymatic activity hasn’t been completely known. Considering the effect and importance of enzymes in bakery products, this study, investigated the activity of alpha amylase, protease, lipase, lipoxygenase and Phytase in amaranth, quinoa and wheat. Quinoa and wheat have the highest and the lowest alpha amylase activity, respectively. The lipoxygenase activity in quinoa and amaranth is significantly (p < 0.05) greater than its activity in wheat. The activity of lipase and protease enzymes in wheat is significantly (p < 0.05) higher than amaranth and quinoa enzymes. Consequently, it seems that using lipase and protease in the production of Quinoa and Amaranth products, could increase the quality of these products. Phytase enzyme activity in amaranth is significantly (p < 0.05) higher than this enzyme activity in quinoa and wheat.