Heat treatment of quinoa (Chenopodium quinoa Willd.) albumin: Effect on structural, functional, and in vitro digestion properties

Abstract

Quinoa seeds are rich in protein, polyphenols, phytosterols, and flavonoid substances, and excellent amino acid balance that has been revisited recently as a new food material showing potential applied in fitness and disease prevention. Heat treatment is one of the most effective strategies for improving the physiochemical characteristics of a protein. However, research examining the effects of temperature on quinoa albumin (QA) properties is limited. In this study, QA was subjected to thermal treatment (50, 60, 70, 80, 90, 100, and 121 • C). SDS−PAGE revealed that QA is composed of several polypeptides in the 10−40 kDa range. Amino acid (AA) analysis showed that the branched-chain amino acids (BCAAs), negatively charged amino acid residues (NCAAs), and positively charged amino acids (PCAAs) contents of QA were more than double that of the FAO/WHO reference standard. Additionally, heating induced structural changes, including sulfhydryl-disulfide interchange and the exposure of hydrophobic groups. Scanning electron microscopy demonstrated that the albumin underwent denaturation, dissociation, and aggregation during heating. Moreover, moderate heat treatment (60, 70, and 80 • C) remarkably improved the functional properties of QA, enhancing its solubility, water (oil) holding capacity, and emulsification and foaming characteristics. However, heating also reduced the in vitro digestibility of QA. Together, these results indicate that heat treatment can improve the structural and functional properties of QA. This information has important implications for optimizing quinoa protein production, and various products related to quinoa protein could be developed. which provides the gist of commercial applications of quinoa seeds for spreading out in the marketplace.

Study on the Thermal Stability of the Sweet-Tasting Protein Brazzein Based on Its Structure–Sweetness Relationship

“…The sulfhydryl group (SH) is the precursor of disulfide bonds and is closely related to the protein tertiary structure. An increase in SH content usually indicates a change in protein structure . Therefore, it is indispensable to perform SH and S–S analyses to assess structural and functional changes in recombinant brazzein protein.…”

“…An increase in SH content usually indicates a change in protein structure. 41 Therefore, it is indispensable to perform SH and S−S analyses to assess structural and functional changes in recombinant brazzein protein. As depicted in Figure 3D, the contents of the total SH and exposed free SH first increase and then decrease with the heating temperature increase.…”

Development of Functional Gluten-Free Sourdough Bread with Pseudocereals and Enriched with Moringa oleifera

“…The highest phenylalanine and hydroxyproline content was found in QM bread (543.54; 5.08 mg/100 g). This is mainly due to the fact that quinoa has a high phenylalanine content and moringa leaves also have a high phenylalanine content [107][108][109]. However, higher levels of methionine were found in the AM bread, due to the high methionine content in amaranth [110].…”

Plant-Based Proteins, Peptides and Amino Acids in Food Products Dedicated for Sportspeople—A Narrative Review of the Literature

“…Country: China (CN), Colombia (CO), and Spain (ES). Reference First Author Affiliation Year Patent, Article Title Plant Name Component Activity Consistency Form Gazmira, Toledo [ 47 ] ES 2016 Composition based on quinoa and gofio, as well as other components such as cocoa and rice flour Amaranth Protein Nutrition Bulk solid, solid Powder, bar Caceres et al [ 49 ] CL 2014 Method for the formulation of a gel-format foodstuff for use as a nutritional foodstuff enriched with peptides and maltodextrins obtained from quinoa flour Quinoa Peptides Nutrition Semi-solid Gel Yang et al [ 51 ] CN 2014 Chenopodium quinoa wild multi-vitamin nutrition powder processing method Quinoa Protein Nutrition, physical health improvement Bulk solid Powder Tao, Ting [ 52 ] CN 2016 Quinoa nutritive meal replacement powder Quinoa ...…”