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

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Abstract: 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...

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Detalles Bibliográficos
Autores principales: López, Débora Natalia, Galante, Micaela, Robson, María, Boeris, Valeria, Spelzini, Darío
Formato: Artículo
Lenguaje:Inglés
Publicado: Elsevier 2019
Materias:
PROTEINAS VEGETALES
QUINOA
AMARANTO
CHIA
AISLAMIENTO
Acceso en línea:https://repositorio.uca.edu.ar/handle/123456789/8367
Aporte de:
Repositorio Institucional de la Universidad Católica Argentina (UCA) de Universidad Católica Argentina
id I33-R139123456789-8367
record_format dspace
institution Universidad Católica Argentina
institution_str I-33
repository_str R-139
collection Repositorio Institucional de la Universidad Católica Argentina (UCA)
language Inglés
topic PROTEINAS VEGETALES
QUINOA
AMARANTO
CHIA
AISLAMIENTO
spellingShingle PROTEINAS VEGETALES
QUINOA
AMARANTO
CHIA
AISLAMIENTO
López, Débora Natalia
Galante, Micaela
Robson, María
Boeris, Valeria
Spelzini, Darío
Amaranth, quinoa and chia protein isolates : physicochemical and structural properties
topic_facet PROTEINAS VEGETALES
QUINOA
AMARANTO
CHIA
AISLAMIENTO
description Abstract: 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.
format Artículo
author López, Débora Natalia
Galante, Micaela
Robson, María
Boeris, Valeria
Spelzini, Darío
author_facet López, Débora Natalia
Galante, Micaela
Robson, María
Boeris, Valeria
Spelzini, Darío
author_sort López, Débora Natalia
title Amaranth, quinoa and chia protein isolates : physicochemical and structural properties
title_short Amaranth, quinoa and chia protein isolates : physicochemical and structural properties
title_full Amaranth, quinoa and chia protein isolates : physicochemical and structural properties
title_fullStr Amaranth, quinoa and chia protein isolates : physicochemical and structural properties
title_full_unstemmed Amaranth, quinoa and chia protein isolates : physicochemical and structural properties
title_sort amaranth, quinoa and chia protein isolates : physicochemical and structural properties
publisher Elsevier
publishDate 2019
url https://repositorio.uca.edu.ar/handle/123456789/8367
work_keys_str_mv AT lopezdeboranatalia amaranthquinoaandchiaproteinisolatesphysicochemicalandstructuralproperties
AT galantemicaela amaranthquinoaandchiaproteinisolatesphysicochemicalandstructuralproperties
AT robsonmaria amaranthquinoaandchiaproteinisolatesphysicochemicalandstructuralproperties
AT boerisvaleria amaranthquinoaandchiaproteinisolatesphysicochemicalandstructuralproperties
AT spelzinidario amaranthquinoaandchiaproteinisolatesphysicochemicalandstructuralproperties
bdutipo_str Repositorios
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