Amaranth, quinoa and chia protein isolates: physicochemical and structural properties

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An increasing use of vegetable protein is required to support the production of protein-rich foods which can replace animal proteins in the human diet. Amaranth, chia and quinoa seeds contain proteins which have biological and functional properties that provide nutritional benefits due to their reas...

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Detalles Bibliográficos
Autores principales: López, Débora Natalia, Galante, Micaela, Robson, María, Boeris, Valeria, Spelzini, Darío
Otros Autores: Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Área de Inglés: for the language correction of the manuscript.
Formato: article artículo acceptedVersion
Lenguaje:Inglés
Publicado: Elsevier 2018
Materias:
Vegetable Protein
Protein Classification
Structural Properties
Amaranth
Quinoa
Chia
Salvia hispanica L.
Acceso en línea:http://hdl.handle.net/2133/11423
http://hdl.handle.net/2133/11423
Aporte de:
Repositorio Hipermedial de la Universidad Nacional de Rosario (UNR) de Universidad Nacional de Rosario
Descripción
Sumario:An increasing use of vegetable protein is required to support the production of protein-rich foods which can replace animal proteins in the human diet. Amaranth, chia and quinoa seeds contain proteins which have biological and functional properties that provide nutritional benefits due to their reasonably well-balanced aminoacid content. This review analyses these vegetable proteins and focuses on recent research on protein classification and isolation as well as structural characterization by means of fluorescence spectroscopy, surface hydrophobicity and differential scanning calorimetry. Isolation procedures have a profound influence on the structural properties of the proteins and, therefore, on their in vitro digestibility. The present article provides a comprehensive overview of the properties and characterization of these proteins.

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