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Quinoa protein: Composition, structure and functional properties
Samira Dakhili1, Leyla Abdolalizadeh1, Seyede Marzieh Hosseini1
1Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
Food Chemistry
|July 20, 2019
Summary
Quinoa seeds offer high-quality protein, rich in lysine and low in prolamins, making them suitable for celiac patients. Protein modification methods can further enhance quinoa
Area of Science:
- Agricultural Science
- Food Science
- Nutritional Science
Background:
- Quinoa (Chenopodium quinoa Willd.) is a nutrient-dense pseudocereal.
- Quinoa seeds are rich in high-quality proteins, notably lysine.
- Seed proteins include 11S globulins (chenopodin) and 2S albumins, stabilized by disulfide bonds.
Purpose of the Study:
- To analyze the nutritional and functional properties of quinoa protein.
- To assess quinoa protein's suitability for human food products.
- To understand the impact of protein modification methods.
Main Methods:
- Protein composition analysis of quinoa seeds.
- Identification of major protein fractions (chenopodin, albumin).
- Review of enzymatic, chemical, and physical protein modification techniques.
Main Results:
- Quinoa protein is characterized by a balanced amino acid profile, especially lysine.
- Chenopodin (11S globulin) and 2S albumin constitute the majority of seed protein.
- Low prolamin content (0.5-7%) makes quinoa suitable for celiac disease patients.
Conclusions:
- Quinoa protein exhibits excellent nutritional and functional characteristics.
- Quinoa protein is a viable ingredient for human food applications.
- Protein modification can optimize quinoa protein's properties for diverse uses.
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