Stability of quinoa flour proteins (Chenopodium quinoa Willd.) during storage

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Stability of quinoa flour proteins (Chenopodium quinoa Willd.) during storage

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Stability of quinoa flour proteins (Chenopodium quinoa Willd.) during storage

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Título: Stability of quinoa flour proteins (Chenopodium quinoa Willd.) during storage
Autor: Abugoch James, Lilian Elizabeth; Castro Montero, Eduardo Segundo; Tapia Villanueva, Cristián; Añon, María Cristina; Gajardo Repetto, Pilar Inés; Villarroel Véliz, Andrea Carolina
Resumen: P>The amino acid composition and the physicochemical and functional properties of quinoa flour proteins (QFP) were evaluated during storage (at 20, 30 and 40 degrees 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 degrees C) and packed in double kraft paper bags (2 months).
URI: http://www.captura.uchile.cl/handle/2250/10295
Fecha: 2009-10
Cita del item: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 44(10): 2013-2020


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