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Quinoa protein: Composition, structure and functional properties

Author:
Dakhili, Samira, Abdolalizadeh, Leyla, Hosseini, Seyede Marzieh, Shojaee-Aliabadi, Saeedeh, Mirmoghtadaie, Leila
Source:
Food chemistry 2019 v.299 pp. 125161
ISSN:
0308-8146
Subject:
Chenopodium quinoa, albumins, celiac disease, disulfide bonds, foods, functional properties, globulins, lysine, patients, prolamins, protein content, protein isolates
Abstract:
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.
Agid:
6510187