Abstract The present investigation had as objective to evaluate the effect of the temperature and time of hydrolysis with NaOH in obtaining soluble peptides from the flour of seeds of Lupinus mutabilis, creole variety. The flour was previously deluphuptized, defatted and partially hydrolyzed with α-amylase (57º C, 208 min, pH: 5.5 and 0.01 g enzyme / kg substrate). The response surface method was used and a Rotable Central Compound Design (DCCR) was used, for two factors: Temperature and time. The initial characterization of the tarless meal showed a high conte...

                                                        Abstract The present investigation had as objective to evaluate the effect of the temperature and time of hydrolysis with NaOH in obtaining soluble peptides from the flour of seeds of Lupinus mutabilis, creole variety. The flour was previously deluphuptized, defatted and partially hydrolyzed with α-amylase (57º C, 208 min, pH: 5.5 and 0.01 g enzyme / kg substrate). The response surface method was used and a Rotable Central Compound Design (DCCR) was used, for two factors: Temperature and time. The initial characterization of the tarless meal showed a high conte...

                                                        Abstract The present investigation had as objective to evaluate the effect of the temperature and time of hydrolysis with NaOH in obtaining soluble peptides from the flour of seeds of Lupinus mutabilis, creole variety. The flour was previously deluphuptized, defatted and partially hydrolyzed with α-amylase (57º C, 208 min, pH: 5.5 and 0.01 g enzyme / kg substrate). The response surface method was used and a Rotable Central Compound Design (DCCR) was used, for two factors: Temperature and time. The initial characterization of the tarless meal showed a high conte...