Artículo
Stability of quinoa flour proteins (Chenopodium quinoa Willd.) during storage
Abugoch, Lilian; Castro, Eduardo; Tapia, Cristian; Añon, Maria Cristina
; Gajardo, Pilar; Villarroel, Andrea
Fecha de publicación:
09/2009
Editorial:
Wiley Blackwell Publishing, Inc
Revista:
International Journal of Food Science and Technology
ISSN:
0950-5423
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
The amino acid composition and the physicochemical and functional properties of quinoa flour proteins (QFP) were evaluated during storage (at 20, 30 and 40 °C). Quinoa flour showed a protein content of 14.2 ± 0.1 g 100 g-1 and high levels of essential amino acids as lysine. SDS-PAGE of the QFP presented ten major band, and native-PAGE of the QFP showed similar banding; there was a little variation due to time-temperature. TCA-protein solubility variation (%) was small and the values of water activity were low, a non-significant endogenous hydrolysis was observed. Differential scanning calorimetry flour analysis allowed determining two endotherms, starch and protein. Important structural changes of protein soluble fractions were not detected by UV and fluorescence spectroscopy due to temperature and time of storage. It was found during storage time loss of protein solubility and water absorption. These changes could be to influence in the manufacture of quinoa flour based products. For avoid changes in these functional properties (solubility and water holding capacity), quinoa flour can be stored at ambient temperature (between 20 and 30 °C) and packed in double kraft paper bags (2 months).
Palabras clave:
COMPOSITION
,
FUNCTIONALITY
,
PROTEIN STABILITY
,
PROTEINS
,
QUINOA FLOUR
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Articulos(CIDCA)
Articulos de CENTRO DE INV EN CRIOTECNOLOGIA DE ALIMENTOS (I)
Articulos de CENTRO DE INV EN CRIOTECNOLOGIA DE ALIMENTOS (I)
Citación
Abugoch, Lilian; Castro, Eduardo; Tapia, Cristian; Añon, Maria Cristina; Gajardo, Pilar; et al.; Stability of quinoa flour proteins (Chenopodium quinoa Willd.) during storage; Wiley Blackwell Publishing, Inc; International Journal of Food Science and Technology; 44; 10; 9-2009; 2013-2020
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