Physicochemical and Functional Characterization of Protein Isolated from Different Quinoa Varieties (Chenopodium quinoa Willd.)
Physicochemical and Functional Characterization of Protein Isolated from Different Quinoa Varieties (Chenopodium quinoa Willd.)
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DOI：
10.1094/cchem-04-15-0083-r
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发表时间：
2016-03
期刊：
影响因子：
2.4
通讯作者：
M. E. Steffolani;P. Villacorta;Eduardo R. Morales-Soriano;R. Repo-Carrasco;Alberto E. León;Gabriela T. Pérez
中科院分区：
文献类型：
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作者：
M. E. Steffolani;P. Villacorta;Eduardo R. Morales-Soriano;R. Repo-Carrasco;Alberto E. León;Gabriela T. Pérez
The objectives of this work were to investigate the nutritional and physicochemical characteristics as well as the functional properties of quinoa protein isolates (QPI) from different varieties, and to determine their potential use of such protein isolates in food products. Proteins were isolated by isoelectric precipitation at pH 5 from quinoa flour, and the QPI had a protein percentage of over 85%. The comparison of the flours and QPI electrophoretic profiles indicated that the extraction method allowed isolating practically all proteins of each variety. All the varieties analyzed had high lysine content, compared with cereals, and the essential amino acid content of Bolivian varieties was higher than varieties from Peru. The pH value affected the solubility and foaming capacity, and the magnitude of effects depended on the variety. Cluster analysis showed a strong influence of variety source and amino acid composition on protein physicochemical and functional properties; samples from Bolivia (cluster ...
