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

Abstract

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.

In vitro antioxidant and angiotensin I‐converting enzyme inhibitory properties of enzymatically hydrolyzed quinoa (Chenopodium quinoa) and kiwicha (Amaranthus caudatus) proteins

“…The most dominant proteins in quinoa and Amaranthus spp. are albumins and globulins with low or nondetectable levels of prolamins (Abugoch, 2009; Janssen et al., 2017).…”

Preparation of triticale flour by ion-ozone treatment for pasta quality improvement

“…But there remained unresolved issues related to nutritional value. There are not enough indicators that increase nutritional value [8]. It discusses the structural properties, characteristics of denaturation and aggregation, as well as solubility, as well as the foaming, emulsifying and gelling properties of the proteins amaranth, buckwheat and quinoa.…”

Female gametogenesis and early seed development in Amaranthus hypochondriacus L.

“…The taxon Amaranthus and others such as Opuntia, Myrtillocactus, Chenopodium, Phaseolus and Zea have been important in different periods of history. This group of plants was the food base for the inhabitants of the center of Mexico during the pre-Hispanic period (McClung de Tapia et al 2014, Janssen et al 2017).…”