Abstract
The aim of this study was to determine the influence of heat processing on denaturation and digestibility properties of protein isolates obtained from sweet quinoa (Chenopodium quinoa Willd) at various extraction pH values (8, 9, 10 and 11). Pretreatment of suspensions of protein isolates at 60, 90 and 120 °C for 30 min led to protein denaturation and aggregation, which was enhanced at higher treatment temperatures. The in vitro gastric digestibility measured during 6 h was lower for protein extracts pre-treated at 90 and 120 °C compared to 60 °C. The digestibility decreased with increasing extraction pH, which could be ascribed to protein aggregation. Protein digestibility of the quinoa protein isolates was higher compared to wholemeal quinoa flour. We conclude that an interactive effect of processing temperature and extraction pH on in vitro gastric digestibility of quinoa protein isolates obtained at various extraction pH is observed. This gives a first indication of how the nutritional value of quinoa protein could be influenced by heat processing, protein extraction conditions and other grain components.
Highlights
IntroductionSweet varieties of quinoa are more promising to provide high-quality protein in a more economic and sustainable way than the bitter quinoa varieties
Quinoa has a balanced amino acid profile with high amounts of lysine and methionine
In the present study, we examined how heat processing at different temperatures influenced denaturation properties and in vitro gastric digestibility of sweet quinoa protein isolated at various extraction pH values
Summary
Sweet varieties of quinoa are more promising to provide high-quality protein in a more economic and sustainable way than the bitter quinoa varieties. More sustainable because sweet varieties have been successfully adapted to North West European climates and soils, and could be adapted to other regions in the world, making local quinoa production possible [1, 2]. Solvent extraction is used to isolate protein from plant material. During this process, protein properties and functionality can be affected [3]. A few studies have examined the impact of extraction conditions on functional properties of quinoa protein so far, and only our previous study has investigated properties of quinoa protein
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