Quinoa protein: Composition, structure and functional properties
•Quinoa protein has appropriate nutritional properties due to high quality protein.•Enzymatic, chemical and physical modifications can alter the protein functionality.•Quinoa protein can be used to supply human foods due to high content of Lysine. Quinoa (Chenopodium quinoa willd.) is an annual herb...
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| Veröffentlicht in: | Food chemistry 2019-11, Vol.299, p.125161-125161, Article 125161 |
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| container_title | Food chemistry |
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| creator | Dakhili, Samira Abdolalizadeh, Leyla Hosseini, Seyede Marzieh Shojaee-Aliabadi, Saeedeh Mirmoghtadaie, Leila |
| description | •Quinoa protein has appropriate nutritional properties due to high quality protein.•Enzymatic, chemical and physical modifications can alter the protein functionality.•Quinoa protein can be used to supply human foods due to high content of Lysine.
Quinoa (Chenopodium quinoa willd.) is an annual herbaceous flowering plant showing appropriate nutritional and functional properties due to its high quality protein with a wide amino acid spectrum, particularly rich in lysine. The mature quinoa seed predominantly consists of 11S-type globulin called chenopodin, comprising about 37% of the total protein, and also 2S albumin accounting for 35% of the seed protein both stabilized through disulfide bridges. Moreover, quinoa seed contains low concentration of prolamins (0.5–7% of total protein) making it suitable for patients with celiac disease. Different enzymatic, chemical and physical modification methods also can influence the structural and finally nutritional and functional properties of protein isolate. Consequently, considering appropriate nutritional and functional properties of quinoa protein, it can be considered as a good candidate to supply human food products. |
| doi_str_mv | 10.1016/j.foodchem.2019.125161 |
| format | Article |
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Quinoa (Chenopodium quinoa willd.) is an annual herbaceous flowering plant showing appropriate nutritional and functional properties due to its high quality protein with a wide amino acid spectrum, particularly rich in lysine. The mature quinoa seed predominantly consists of 11S-type globulin called chenopodin, comprising about 37% of the total protein, and also 2S albumin accounting for 35% of the seed protein both stabilized through disulfide bridges. Moreover, quinoa seed contains low concentration of prolamins (0.5–7% of total protein) making it suitable for patients with celiac disease. Different enzymatic, chemical and physical modification methods also can influence the structural and finally nutritional and functional properties of protein isolate. Consequently, considering appropriate nutritional and functional properties of quinoa protein, it can be considered as a good candidate to supply human food products.</description><identifier>ISSN: 0308-8146</identifier><identifier>EISSN: 1873-7072</identifier><identifier>DOI: 10.1016/j.foodchem.2019.125161</identifier><identifier>PMID: 31323439</identifier><language>eng</language><publisher>England: Elsevier Ltd</publisher><subject>Amino Acids - analysis ; Celiac Disease - diet therapy ; Chenopodium quinoa - chemistry ; Disulfides - chemistry ; Functional properties ; Humans ; Modification ; Plant Proteins - analysis ; Plant Proteins, Dietary - analysis ; Plant Proteins, Dietary - chemistry ; Prolamins - analysis ; Quinoa protein isolate ; Seeds - chemistry ; Structure</subject><ispartof>Food chemistry, 2019-11, Vol.299, p.125161-125161, Article 125161</ispartof><rights>2019</rights><rights>Copyright © 2019. Published by Elsevier Ltd.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c432t-cacb7113ae0b233f7392f11d1d3af3ce8f511c75ab583e861a44dbe8f1907c073</citedby><cites>FETCH-LOGICAL-c432t-cacb7113ae0b233f7392f11d1d3af3ce8f511c75ab583e861a44dbe8f1907c073</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.foodchem.2019.125161$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,780,784,3550,27924,27925,45995</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/31323439$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Dakhili, Samira</creatorcontrib><creatorcontrib>Abdolalizadeh, Leyla</creatorcontrib><creatorcontrib>Hosseini, Seyede Marzieh</creatorcontrib><creatorcontrib>Shojaee-Aliabadi, Saeedeh</creatorcontrib><creatorcontrib>Mirmoghtadaie, Leila</creatorcontrib><title>Quinoa protein: Composition, structure and functional properties</title><title>Food chemistry</title><addtitle>Food Chem</addtitle><description>•Quinoa protein has appropriate nutritional properties due to high quality protein.•Enzymatic, chemical and physical modifications can alter the protein functionality.•Quinoa protein can be used to supply human foods due to high content of Lysine.
Quinoa (Chenopodium quinoa willd.) is an annual herbaceous flowering plant showing appropriate nutritional and functional properties due to its high quality protein with a wide amino acid spectrum, particularly rich in lysine. The mature quinoa seed predominantly consists of 11S-type globulin called chenopodin, comprising about 37% of the total protein, and also 2S albumin accounting for 35% of the seed protein both stabilized through disulfide bridges. Moreover, quinoa seed contains low concentration of prolamins (0.5–7% of total protein) making it suitable for patients with celiac disease. Different enzymatic, chemical and physical modification methods also can influence the structural and finally nutritional and functional properties of protein isolate. Consequently, considering appropriate nutritional and functional properties of quinoa protein, it can be considered as a good candidate to supply human food products.</description><subject>Amino Acids - analysis</subject><subject>Celiac Disease - diet therapy</subject><subject>Chenopodium quinoa - chemistry</subject><subject>Disulfides - chemistry</subject><subject>Functional properties</subject><subject>Humans</subject><subject>Modification</subject><subject>Plant Proteins - analysis</subject><subject>Plant Proteins, Dietary - analysis</subject><subject>Plant Proteins, Dietary - chemistry</subject><subject>Prolamins - analysis</subject><subject>Quinoa protein isolate</subject><subject>Seeds - chemistry</subject><subject>Structure</subject><issn>0308-8146</issn><issn>1873-7072</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2019</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkE1LxDAQhoMo7rr6F5YePdiaSfrpaWXxCxZE0HNI0ylmaZuapIL_3pbuevU0MDzvvMxDyBpoBBTS231UG1OpT2wjRqGIgCWQwglZQp7xMKMZOyVLymke5hCnC3Lh3J5SOrL5OVlw4IzHvFiSzdugOyOD3hqPursLtqbtjdNem-4mcN4Oyg8WA9lVQT10atrLZsJ7tF6juyRntWwcXh3minw8Prxvn8Pd69PL9n4XqpgzHyqpygyAS6Ql47zOeMFqgAoqLmuuMK8TAJUlskxyjnkKMo6rclxDQTNFM74i1_PdsfprQOdFq53CppEdmsEJxlIo0pSzZETTGVXWOGexFr3VrbQ_AqiY7Im9ONoTkz0x2xuD60PHULZY_cWOukZgMwM4fvqt0QqnNHYKK21ReVEZ_V_HLysuhD4</recordid><startdate>20191130</startdate><enddate>20191130</enddate><creator>Dakhili, Samira</creator><creator>Abdolalizadeh, Leyla</creator><creator>Hosseini, Seyede Marzieh</creator><creator>Shojaee-Aliabadi, Saeedeh</creator><creator>Mirmoghtadaie, Leila</creator><general>Elsevier Ltd</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20191130</creationdate><title>Quinoa protein: Composition, structure and functional properties</title><author>Dakhili, Samira ; Abdolalizadeh, Leyla ; Hosseini, Seyede Marzieh ; Shojaee-Aliabadi, Saeedeh ; Mirmoghtadaie, Leila</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c432t-cacb7113ae0b233f7392f11d1d3af3ce8f511c75ab583e861a44dbe8f1907c073</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2019</creationdate><topic>Amino Acids - analysis</topic><topic>Celiac Disease - diet therapy</topic><topic>Chenopodium quinoa - chemistry</topic><topic>Disulfides - chemistry</topic><topic>Functional properties</topic><topic>Humans</topic><topic>Modification</topic><topic>Plant Proteins - analysis</topic><topic>Plant Proteins, Dietary - analysis</topic><topic>Plant Proteins, Dietary - chemistry</topic><topic>Prolamins - analysis</topic><topic>Quinoa protein isolate</topic><topic>Seeds - chemistry</topic><topic>Structure</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Dakhili, Samira</creatorcontrib><creatorcontrib>Abdolalizadeh, Leyla</creatorcontrib><creatorcontrib>Hosseini, Seyede Marzieh</creatorcontrib><creatorcontrib>Shojaee-Aliabadi, Saeedeh</creatorcontrib><creatorcontrib>Mirmoghtadaie, Leila</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Dakhili, Samira</au><au>Abdolalizadeh, Leyla</au><au>Hosseini, Seyede Marzieh</au><au>Shojaee-Aliabadi, Saeedeh</au><au>Mirmoghtadaie, Leila</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Quinoa protein: Composition, structure and functional properties</atitle><jtitle>Food chemistry</jtitle><addtitle>Food Chem</addtitle><date>2019-11-30</date><risdate>2019</risdate><volume>299</volume><spage>125161</spage><epage>125161</epage><pages>125161-125161</pages><artnum>125161</artnum><issn>0308-8146</issn><eissn>1873-7072</eissn><abstract>•Quinoa protein has appropriate nutritional properties due to high quality protein.•Enzymatic, chemical and physical modifications can alter the protein functionality.•Quinoa protein can be used to supply human foods due to high content of Lysine.
Quinoa (Chenopodium quinoa willd.) is an annual herbaceous flowering plant showing appropriate nutritional and functional properties due to its high quality protein with a wide amino acid spectrum, particularly rich in lysine. The mature quinoa seed predominantly consists of 11S-type globulin called chenopodin, comprising about 37% of the total protein, and also 2S albumin accounting for 35% of the seed protein both stabilized through disulfide bridges. Moreover, quinoa seed contains low concentration of prolamins (0.5–7% of total protein) making it suitable for patients with celiac disease. Different enzymatic, chemical and physical modification methods also can influence the structural and finally nutritional and functional properties of protein isolate. Consequently, considering appropriate nutritional and functional properties of quinoa protein, it can be considered as a good candidate to supply human food products.</abstract><cop>England</cop><pub>Elsevier Ltd</pub><pmid>31323439</pmid><doi>10.1016/j.foodchem.2019.125161</doi><tpages>1</tpages></addata></record> |
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| source | MEDLINE; ScienceDirect Journals (5 years ago - present) |
| subjects | Amino Acids - analysis Celiac Disease - diet therapy Chenopodium quinoa - chemistry Disulfides - chemistry Functional properties Humans Modification Plant Proteins - analysis Plant Proteins, Dietary - analysis Plant Proteins, Dietary - chemistry Prolamins - analysis Quinoa protein isolate Seeds - chemistry Structure |
| title | Quinoa protein: Composition, structure and functional properties |
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