Electrophoretic Characterization of Quinoa Seed Proteins

Fairbanks, Daniel J.; Burgener, K. W.; Robison, L. R.; Andersen, William R.; Ballon, E.

doi:10.1111/j.1439-0523.1990.tb00422.x

Cited by 49 publications

(27 citation statements)

References 8 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…2A). This heterogeneity can be attributed to genetic differences, since the growing conditions set for the plants were identical for both cultivars, and can be used for the identification and classification of quinoa germplasm previously approached by Fairbanks, Burgener, Robinson, Andersen, and Ballon (1990). The electrophoretical pattern obtained by SDS-PAGE denoted the presence of storage proteins (Fig.…”

Section: Storagementioning

confidence: 99%

Protein deterioration and longevity of quinoa seeds during long-term storage

et al. 2010

View full text Add to dashboard Cite

Section: Storagementioning

confidence: 99%

Protein deterioration and longevity of quinoa seeds during long-term storage

et al. 2010

View full text Add to dashboard Cite

“…The prolamins are an insignificant fraction of quinoa seed proteins (Fairbanks and others ; Thanapornpoonpong and others ) and information on their MM distribution is scarce.…”

Section: Osborne‐type Fractionation and Structural Propertiesmentioning

confidence: 99%

Proteins of Amaranth (Amaranthus spp.), Buckwheat (Fagopyrum spp.), and Quinoa (Chenopodium spp.): A Food Science and Technology Perspective

Janssen

Pauly

Rombouts

et al. 2016

Comp Rev Food Sci Food Safe

130

View full text Add to dashboard Cite

There is currently much interest in the use of pseudocereals for developing nutritious food products. Amaranth, buckwheat, and quinoa are the 3 major pseudocereals in terms of world production. They contain high levels of starch, proteins, dietary fiber, minerals, vitamins, and other bioactives. Their proteins have well-balanced amino acid compositions, are more sustainable than those from animal sources, and can be consumed by patients suffering from celiac disease. While pseudocereal proteins mainly consist of albumins and globulins, the predominant cereal proteins are prolamins and glutelins. We here discuss the structural properties, denaturation and aggregation behaviors, and solubility, as well as the foaming, emulsifying, and gelling properties of amaranth, buckwheat, and quinoa proteins. In addition, the technological impact of incorporating amaranth, buckwheat, and quinoa in bread, pasta, noodles, and cookies and strategies to affect the functionality of pseudocereal flour proteins are discussed. Literature concerning pseudocereal proteins is often inconsistent and contradictory, particularly in the methods used to obtain globulins and glutelins. Also, most studies on protein denaturation and techno-functional properties have focused on isolates obtained by alkaline extraction and subsequent isoelectric precipitation at acidic pH, even if the outcome of such studies is not necessarily relevant for understanding the role of the native proteins in food processing. Finally, even though establishing in-depth structure-function relationships seems challenging, it would undoubtedly be of major help in the design of tailor-made pseudocereal foods.

show abstract

“…Globulins and albumins are the dominant fractions (ca. 70%), although glutenins occur in large quantities as well . Protein digestibility is usually high (ranging from 80% to 95%), but in some cases it may be affected by hydrolase inhibitors, decreasing the activities of amylases and proteases as well endogenous phenolics, which are able to modify the food matrix and inhibit digestive enzymes .…”

Section: Introductionmentioning

confidence: 99%

Yellow‐coated quinoa (Chenopodium quinoa Willd) – physicochemical, nutritional, and antioxidant properties

et al. 2020

View full text Add to dashboard Cite

Background Quinoa seeds are an excellent source of nutrients and phytochemical compounds with well documented activity; however, different cultivars are usually characterized by different physical properties and chemical composition. This study presented the physical properties, nutrient content, and antioxidant capacities of 25 cultivars of yellow‐coated quinoa. Results The results demonstrated that quinoa seeds may be an excellent source of dietary fiber (up to 198 g kg−1 d.m. – Baer cultivar), with a 1:2 ratio of the soluble to insoluble fraction. Digestible carbohydrates were present at the highest level in the Puno cultivar (640 g kg−1). The highest content of proteins was determined in the Colorado 407D and Faro cultivars (c.a. 16%). The average content of albumin and globulins in the seeds was 29.2 and 65.6 g kg−1, respectively. The quinoa seeds were characterized by low activity of protease inhibitors. The lowest inhibition of trypsin was determined for the UDEC‐3, Faro Orange, and Titicaca cultivars, and the highest value was exhibited by the Titicaca White and UDEC‐5 cultivars. Phenolics in the tested cultivars ranged from 7.1 g kg−1 (UDEC‐3) to 10.6 g kg−1 (Temuko). The best antiradical properties were determined for Temuco and Rainbow (2.05 g TE kg−1 and 1.85 g TE kg−1, respectively), while the Baer and Temuco cultivars were characterized by the highest reducing power (2.28 g TE kg−1 and 2.17 g TE kg−1, respectively). Conclusion This study has shown that quinoa cultivated in European countries is a good source of nutrients, dietary fiber, and antioxidants; however, its composition varies significantly. © 2019 Society of Chemical Industry

show abstract

Electrophoretic Characterization of Quinoa Seed Proteins

Cited by 49 publications

References 8 publications

Protein deterioration and longevity of quinoa seeds during long-term storage

Protein deterioration and longevity of quinoa seeds during long-term storage

Proteins of Amaranth (Amaranthus spp.), Buckwheat (Fagopyrum spp.), and Quinoa (Chenopodium spp.): A Food Science and Technology Perspective

Yellow‐coated quinoa (Chenopodium quinoa Willd) – physicochemical, nutritional, and antioxidant properties

Contact Info

Product

Resources

About