Modifying structural and techno-functional properties of quinoa proteins through extraction techniques and modification methods

Abstract

BackgroundThe concern about the protein shortage has increased in recent years. There is a need to research sustainable alternatives for animal proteins, which have negative effects on sustainability and the environment. Due to the growth environment and nutritional values, quinoa proteins are considered a sustainable and renewable alternative to animal proteins. However, they have poor performance in techno-functional properties. Therefore, it is important to modify them to improve their techno-functional properties. Scope and approachIn this review, the methods used to change the techno-functional properties of quinoa proteins, including extraction techniques (conventional and non-conventional) and modification methods (physical, chemical, and biological), are described and updated. The structural and techno-functional properties of quinoa proteins and their changes after the treatment are also discussed. Key findings and conclusionExtraction techniques and modification methods could induce structural and physicochemical changes in quinoa proteins, which result in the improvement of techno-functional properties, including solubility, emulsion properties, and gelling properties. Various extraction methods have their advantages and disadvantages. The selection of extraction methods can be based on applying quinoa proteins. Further investigation should focus on hybrid extraction techniques to improve the extraction efficiency and techno-functional properties of quinoa proteins. Furthermore, modification approaches can also enhance the techno-functional properties of quinoa proteins and make quinoa proteins more suitable for application in the emulsion and gel system.