Abstract
Quinoa seeds were cleaned, ground, and defatted using hexane. The defatted flour was dispersed and stirred in alkali to extract the proteins, one half of which was desaponized with methanol. The whole seed flour, protein, and desaponized protein fractions were compared for their functional properties. Removal of saponins increased water hydration capacity and lowered the fat binding capacity. The emulsion capacity was also reduced in the desaponized protein although emulsion the stability increased markedly. A slight decrease in buffer capacity was observed which was attributed to the removal of saponins. The foaming capacity and foam stability were affected in the similar manner to that of the emulsifying properties. The removal of saponins also lowered the total nitrogen solubility of quinoa proteins.
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