Physicochemical and functional properties of quinoa protein isolate

El-Sohaimy, Sobhy A.; Refaay, T.M.; Zaytoun, M.A.M.

doi:10.1016/j.aoas.2015.10.007

Cited by 181 publications

(148 citation statements)

References 34 publications

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“…This finding indicated that ultrasound pretreatment at 400 W could improve the accessibility of QPI to the enzyme. This finding is similar with previous study (Elsohaimy, Refaay, & Zaytoun, 2015). The improvement in DH might be related to the unfolding of protein induced by ultrasound treatment, which was discussed in Section 3.5.…”

Section: Effect Of Ultrasound Pretreatment On Degree Of Hydrolysissupporting

confidence: 92%

Effects of high‐intensity ultrasound pretreatment with different levels of power output on the antioxidant properties of alcalase hydrolyzates from Quinoa (Chenopodium quinoa Willd.) protein isolate

et al. 2018

Cereal Chem

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Background and objectives:The effects of ultrasound pretreatment with different levels of power output (200, 400, and 600 W) on hydrolysis degree of Quinoa protein isolate (QPI) and antioxidant activity of QPI hydrolyzate were studied.The secondary structure, surface hydrophobicity, intrinsic fluorescence, and scanning electron microscopy (SEM) of QPI treated by ultrasound were measured.The untreated QPI and high-temperature treatment (90°C for 30 min) were used as control. Findings:The results showed that ultrasound pretreatment at 400 W significantly improved the hydrolysis degree of QPI and antioxidant activity of QPI hydrolyzate. The changes in secondary structure, surface hydrophobicity, and intrinsic fluorescence indicated the unfolding of QPI after ultrasound. The SEM results showed that ultrasound treatment resulted in the deformation of QPI. Conclusions:The improvement in degree of hydrolysis might be related to the changes in structure induced by ultrasound treatment, which supported more groups for the process of enzymatic hydrolysis. Significance and novelty: The power output selection of ultrasound pretreatment is essential for improvement of accessibility of QPI to the alcalase and preparation of antioxidant peptides. K E Y W O R D Santioxidant activity, Quinoa protein isolate, structure, ultrasound pretreatment

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Section: Effect Of Ultrasound Pretreatment On Degree Of Hydrolysissupporting

confidence: 92%

Effects of high‐intensity ultrasound pretreatment with different levels of power output on the antioxidant properties of alcalase hydrolyzates from Quinoa (Chenopodium quinoa Willd.) protein isolate

et al. 2018

Cereal Chem

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“…La baja pérdida de peso en el tratamiento observada en las salchichas se explica por la capacidad de retención de agua atribuida a la proteína miofibrilar presente en la carne [30,31,32] y a la adición de los extensores cárnicos, en este caso las harinas de quinua y de trigo [11,33,34].…”

Section: Resultsunclassified

Evaluación fisicoquímica y sensorial de salchichas con inclusión de harina de quinua (Chenopodium quinoa W.)

Zapata

Portillo

Vera

2017

Biotecnol. sector agropecuario agroind

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“…The low solubility at pH 4 is due to the fact that this pH is close to the pH of the isoelectric point (pI) of the 11S quinoa globulin (around 5) since there are no repulsive charges, which leads to protein association and precipitation (Kaspchak et al, ). In contrast, the solubility of QPI, QPI‐HD, and QPI‐FL at pH 10 was significantly higher ( p < .05) compared to the values found at pH 4 and 7, possibly due to higher pH at the isoelectric point favoring a change in the structure of the protein that produces a greater exposure of the hydrophilic proteins, increasing the surface polarity and its interaction with water (Elsohaimy et al, ; Kaspchak et al, ; Mäkinen et al, ). Furthermore, it has been reported that at pH values higher than isoelectric point value, there are negative charges on the protein, causing more interaction with the solvent and increase of solubility (Ruiz, Xiao, Van Boekel, Minor, & Stieger, ).…”

Section: Resultsmentioning

confidence: 98%

Influence of heat denaturation and freezing–lyophilization on physicochemical and functional properties of quinoa protein isolate

et al. 2020

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Backgrounds and objectives Quinoa protein isolate has been shown to confer significant health benefits. However, it is necessary to evaluate the effect of processing on its properties. Therefore, the aim of this work was to evaluate the influence of heat denaturation or freezing followed by lyophilization on the physicochemical and functional properties of the quinoa protein isolate. Findings Freezing–lyophilization of quinoa protein isolate (QPI‐FL) exhibited a higher foaming capacity and emulsifying capacity at pH 10, and the oil retention capacity was ten times greater that exhibited by the unmodified quinoa protein isolate (QPI), while the particle size and water and oil retention capacity in the modified protein isolate by heat denaturation (QPI‐HD) were twice as compared to QPI. The pH had a significant effect on all physicochemical and functional properties. The flow properties and the micrograph analysis of modified protein isolates revealed greater porosity in comparison with those of the unmodified protein isolate. QPI‐FL showed higher water adsorption capacity at high water activity and a greater displacement in the thermal transitions. Conclusions In general, heating did not significantly affect the functional properties of the quinoa protein isolate, while the freezing–lyophilization improved them, which may be of interest in the processes of foods that include in their process the heating or freezing. Significance and novelty Quinoa protein isolate can be added to different food products with the purpose of improving its composition. However, heating and freezing are two frequent operations in most processes that could affect their properties.

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Physicochemical and functional properties of quinoa protein isolate

Cited by 181 publications

References 34 publications

Effects of high‐intensity ultrasound pretreatment with different levels of power output on the antioxidant properties of alcalase hydrolyzates from Quinoa (Chenopodium quinoa Willd.) protein isolate

Effects of high‐intensity ultrasound pretreatment with different levels of power output on the antioxidant properties of alcalase hydrolyzates from Quinoa (Chenopodium quinoa Willd.) protein isolate

Evaluación fisicoquímica y sensorial de salchichas con inclusión de harina de quinua (Chenopodium quinoa W.)

Influence of heat denaturation and freezing–lyophilization on physicochemical and functional properties of quinoa protein isolate

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