Modifying quinoa protein for enhanced functional properties and digestibility: A review

Area of Science:

• Plant-based protein research
• Food science and technology
• Nutritional biochemistry

Background:

• Quinoa (Chenopodium quinoa Willd.) is a South American pseudocereal valued for its balanced amino acid profile and gluten-free nature.
• Quinoa seeds contain approximately 17% high-quality protein, primarily 11S globulins and 2S albumins, stabilized by disulfide bonds.
• Its nutritional profile makes quinoa a suitable option for celiac disease patients and a growing trend in consumer diets.

Purpose of the Study:

• To review current methods for extracting quinoa protein.
• To discuss modifications aimed at improving quinoa protein's functional properties and digestibility.
• To explore the extended application of quinoa protein in plant-based food products.

Main Methods:

• Review of scientific literature on quinoa protein extraction techniques, focusing on alkaline extraction.
• Analysis of studies detailing various modification methods applied to quinoa protein.
• Examination of research on the impact of these modifications on protein functionality and digestibility.

Main Results:

• Alkaline extraction is the predominant method for isolating quinoa protein.
• Modification techniques can significantly enhance the functional properties (e.g., solubility, emulsification) and improve the digestibility of quinoa protein.
• Optimized quinoa protein exhibits potential for wider use in the food industry.

Conclusions:

• Quinoa protein is a valuable ingredient due to its nutritional quality and gluten-free status.
• Protein modification is key to unlocking its full potential in diverse food applications.
• Further research into extraction and modification can expand quinoa protein's role in plant-based foods.