Study of Some Physicochemical and Functional Properties of Quinoa (Chenopodium Quinoa Willd) Protein Isolates

The amino acid composition and the physicochemical and functional properties of quinoa protein isolates were evaluated. Protein isolates were prepared from quinoa seed by alkaline solubilization (at pH 9, called Q9, and at pH 11, called Q11) followed by isoelectric precipitation and spray drying. Q9...

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Veröffentlicht in:	Journal of agricultural and food chemistry 2008-06, Vol.56 (12), p.4745-4750
Hauptverfasser:	Abugoch, Lilian E, Romero, Nalda, Tapia, Cristián A, Silva, Jorge, Rivera, Mónica
Format:	Artikel
Sprache:	eng
Schlagworte:	alkali treatment amino acid composition Amino Acids - analysis Biological and medical sciences Cereal and baking product industries Chemical Phenomena chemical precipitation Chemistry, Physical Chenopodium quinoa Chenopodium quinoa - chemistry denaturation essential amino acids fluorescence Food Chemistry/Biochemistry Food industries functional properties functional property Fundamental and applied biological sciences. Psychology grain crops Hydrogen-Ion Concentration ingredients isoelectric point physicochemical properties physiochemical property Plant Proteins - chemistry Plant Proteins - isolation & purification Protein Denaturation protein isolates Quinoa protein isolate Seeds - chemistry small grains Solubility Spectrometry, Fluorescence spray drying Thermodynamics water holding capacity water imbibing capacity
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