Quinoa (Chenopodium quinoa) is a resilient plant that has been cultivated for 5,000 to 7,000 years and is native to the Andean region of South America. In the last 30 years, several foreign agricultural and food research institutions have conducted comprehensive studies on the nutritional value of quinoa, and it was listed as one of the top 10 nutritious foods in the world in 2008 due to its perfect nutritional value. The main components of quinoa proteins are clear proteins and globulins, and the disulfide bonds make their molecular structure more stable. Different extraction methods and conditions affect the yield, structure, and composition of the extracts, thus affecting the functional properties of quinoa protein Quinoa protein has been recognized for its nutritional value and health benefits as a whole protein. With the accelerated globalization of the organic food market and people's concern for a healthy diet, the application of quinoa and quinoa protein in food products will become more widespread.
Nutritional properties of Quinoa protein
Quinoa protein is mainly composed of clear protein and globulin (44%~77% of total protein), with lower content of alcoholic and gluten proteins, so quinoa protein is well soluble and easily absorbed and utilized by humans.
Characteristics of Quinoa protein
1. Rich in content Quinoa has a higher protein content than barley (11%), rice (7.5%) and corn (13.4%), and is comparable to wheat protein content at 15%. Its quality is to some extent comparable to skim milk powder and meat, and can be a good choice for vegetarians. It can be made into pastries, beverages, health products and nutritional additives, etc. 2. Balanced amino acid composition Quinoa protein is a whole protein food, containing almost all natural amino acids, especially rich in 8 essential amino acids with balanced ratio.
Functional properties of Quinoa protein
The solubility of quinoa protein is related to the hydrophilic and hydrophobic interactions of the protein and the type of solvent. The solubility of quinoa protein, which is an acidic protein, increases significantly with increasing p H. The solubility reaches a maximum at p H 10, and similar changes are observed for proteins from soybeans and some cereals. 2. Foaming property and foam stability.
Quinoa protein has high foaming property and foam stability, and the foaming property of quinoa protein increased significantly with the increase of quinoa protein concentration (p < 0.05). 3. Emulsifying property and emulsification stability.
Emulsifiability and emulsification stability are also one of important functional properties of proteins, which have an important impact on the sensory, flavor, and texture of foods. Quinoa protein has good emulsifying stability but poor emulsification ability.
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Source: Aspergillus Niger/Mushroom
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