Evaluation of the functional properties of the quinoa protein isolate (Chenopodium quinoa Willd) INIAP-TUNKAHUAN variety with potential use in human nutrition
Background: Quinoa is a gluten-free food has high potential in human nutrition, due to its high nutritional value, high protein quality, whose functional properties are ideal for development of new food products with high added value; however, these properties can be lost during processing Objective...
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2019
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| Online toegang: | https://revistadigital.uce.edu.ec/index.php/CIENCIAS_MEDICAS/article/view/1969 |
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Voeg label toe | _version_ | 1862910417352785920 |
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| author | Lozano, Richy |
| author2 | Tapia C., Iván L. Taco. T, Verónica J. |
| author2_role | author author |
| author_facet | Lozano, Richy Tapia C., Iván L. Taco. T, Verónica J. |
| author_role | author |
| collection | Revista Ciencias Médicas |
| dc.creator.none.fl_str_mv | Lozano, Richy Tapia C., Iván L. Taco. T, Verónica J. |
| dc.date.none.fl_str_mv | 2019-12-02 |
| dc.format.none.fl_str_mv | application/pdf |
| dc.identifier.none.fl_str_mv | https://revistadigital.uce.edu.ec/index.php/CIENCIAS_MEDICAS/article/view/1969 10.29166/ciencias_medicas.v44i1.1969 |
| dc.language.none.fl_str_mv | spa |
| dc.publisher.none.fl_str_mv | Quito: Universidad Central del Ecuador |
| dc.relation.none.fl_str_mv | https://revistadigital.uce.edu.ec/index.php/CIENCIAS_MEDICAS/article/view/1969/1838 |
| dc.rights.none.fl_str_mv | Derechos de autor 2019 Richy Lozano, Iván L. Tapia C., Verónica J. Taco. T info:eu-repo/semantics/openAccess |
| dc.source.none.fl_str_mv | Revista de la Facultad de Ciencias Médicas (Quito); Vol. 44 No. 1 (2019): Revista de la Facultad de Ciencias Médicas (Quito) ; 48-56 Revista de la Facultad de Ciencias Médicas (Quito); Vol. 44 Núm. 1 (2019): Revista de la Facultad de Ciencias Médicas (Quito) ; 48-56 2737-6141 2588-0691 10.29166/ciencias_medicas.v44i1 reponame:Revista Ciencias Médicas instname:Universidad Central del Ecuador instacron:UCE |
| dc.subject.none.fl_str_mv | Chenopodium Quinoa Willd aislado proteico propiedades funcionales compuestos fenólicos Chenopodium Quinoa Willd protein isolate functional properties phenolic compounds |
| dc.title.none.fl_str_mv | Evaluation of the functional properties of the quinoa protein isolate (Chenopodium quinoa Willd) INIAP-TUNKAHUAN variety with potential use in human nutrition Evaluación de las propiedades funcionales del aislado proteico de quinua (Chenopodium qui- noa Willd) variedad INIAP-TUNKAHUAN con potencial uso en la nutrición humana |
| dc.type.none.fl_str_mv | info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Artículo evaluado por pares |
| description | Background: Quinoa is a gluten-free food has high potential in human nutrition, due to its high nutritional value, high protein quality, whose functional properties are ideal for development of new food products with high added value; however, these properties can be lost during processing Objective: To evaluate the effect of two protein extraction procedures (with and without the removal of phenolic compounds) on the functional properties of protein isolates obtained from the quinoa flour INIAP Tunkahuan variety. Methods: Isolation of quinoa proteins was performed by solubilization at alkaline pH (9.0) / isoelectric precipitation at acidic pH (5.0). The removal of phenolic compounds was carried out with an acid treatment (pH 4.5) prior to the extraction of their proteins. The technological potential in the lyophilized isolate was evaluated through functional properties. Results: The removal of compounds significantly affected the color of the protein isolate, making it darker, also caused a decrease in the amount of protein extracted, in its water retention capacity and in its emulsifying property, while the foaming capacity was independent of procedure used. Finally, a higher viscosity was observed in the protein isolate obtained without removal of phenolic compounds. Conclusion: Quinoa proteins can be a promising ingredient in the production of functional foods, but studies need to continue on the bioactive properties of their peptides. |
| eu_rights_str_mv | openAccess |
| format | article |
| id | REVCMED_87c5d4140d760c30d0526bba5a23f619 |
| identifier_str_mv | 10.29166/ciencias_medicas.v44i1.1969 |
| instacron_str | UCE |
| institution | UCE |
| instname_str | Universidad Central del Ecuador |
| language | spa |
| network_acronym_str | REVCMED |
| network_name_str | Revista Ciencias Médicas |
| oai_identifier_str | oai:revistadigital.uce.edu.ec:article/1969 |
| publishDate | 2019 |
| publisher.none.fl_str_mv | Quito: Universidad Central del Ecuador |
| reponame_str | Revista Ciencias Médicas |
| repository.mail.fl_str_mv | * |
| repository.name.fl_str_mv | Revista Ciencias Médicas - Universidad Central del Ecuador |
| repository_id_str | * |
| rights_invalid_str_mv | Derechos de autor 2019 Richy Lozano, Iván L. Tapia C., Verónica J. Taco. T |
| spelling | Evaluation of the functional properties of the quinoa protein isolate (Chenopodium quinoa Willd) INIAP-TUNKAHUAN variety with potential use in human nutrition Evaluación de las propiedades funcionales del aislado proteico de quinua (Chenopodium qui- noa Willd) variedad INIAP-TUNKAHUAN con potencial uso en la nutrición humanaLozano, Richy Tapia C., Iván L. Taco. T, Verónica J. Chenopodium Quinoa Willdaislado proteicopropiedades funcionalescompuestos fenólicosChenopodium Quinoa Willdprotein isolatefunctional propertiesphenolic compoundsBackground: Quinoa is a gluten-free food has high potential in human nutrition, due to its high nutritional value, high protein quality, whose functional properties are ideal for development of new food products with high added value; however, these properties can be lost during processing Objective: To evaluate the effect of two protein extraction procedures (with and without the removal of phenolic compounds) on the functional properties of protein isolates obtained from the quinoa flour INIAP Tunkahuan variety. Methods: Isolation of quinoa proteins was performed by solubilization at alkaline pH (9.0) / isoelectric precipitation at acidic pH (5.0). The removal of phenolic compounds was carried out with an acid treatment (pH 4.5) prior to the extraction of their proteins. The technological potential in the lyophilized isolate was evaluated through functional properties. Results: The removal of compounds significantly affected the color of the protein isolate, making it darker, also caused a decrease in the amount of protein extracted, in its water retention capacity and in its emulsifying property, while the foaming capacity was independent of procedure used. Finally, a higher viscosity was observed in the protein isolate obtained without removal of phenolic compounds. Conclusion: Quinoa proteins can be a promising ingredient in the production of functional foods, but studies need to continue on the bioactive properties of their peptides.Introducción: La quinua es un alimento libre de gluten con alto potencial en la alimentación humana, ya que tiene alto valor nutricional, una propicia calidad proteica, cuyas propiedades funcionales son ideales para el desarrollo de nuevos productos alimenticios de alto valor agregado; sin embargo, estas pueden perderse durante el procesamiento. Objetivo: Evaluar el efecto de dos procedimientos de aislamiento de proteínas de la harina integral de quinua ecuatoriana (variedad INIAP Tunkahuan) sobre las propiedades funcionales de los aislados proteicos de esta. Métodos: El aislamiento proteico se realizó por solubilización / precipitación isoeléctrica, con y sin remoción de compuestos fenólicos, para prevenir efectos indeseables como el oscurecimiento y cambios en la digestibilidad del aislado proteico. A partir de la harina de quinua seca y desengrasada se solubilizó el contenido proteico a pH alcalino (9.0), luego se realizó una precipitación a pH ácido (5.0). La remoción de compuestos fenólicos se efectuó usando tratamiento ácido (pH 4.5) previo a su extracción. El potencial tecnológico en el aislado liofilizado fue evaluado a través de las propiedades funcionales Resultados: La remoción de compuestos fenólicos provocó un oscurecimiento del aislado, disminución de la cantidad de proteínas, capacidad de retención de agua y tamaño de gota de la emulsión (propiedad emulsificante). Además, la capacidad espumante fue independiente del procedimiento usado, también el aislado proteico obtenido sin la remoción de compuestos fenólicos presentó mayor viscosidad Conclusiones: Las proteínas de quinua pueden ser un ingrediente prometedor en la producción de alimentos funcionales, pero se necesita seguir estudiando las propiedades bioactivas de sus péptidos.Quito: Universidad Central del Ecuador2019-12-02info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArtículo evaluado por paresapplication/pdfhttps://revistadigital.uce.edu.ec/index.php/CIENCIAS_MEDICAS/article/view/196910.29166/ciencias_medicas.v44i1.1969Revista de la Facultad de Ciencias Médicas (Quito); Vol. 44 No. 1 (2019): Revista de la Facultad de Ciencias Médicas (Quito) ; 48-56Revista de la Facultad de Ciencias Médicas (Quito); Vol. 44 Núm. 1 (2019): Revista de la Facultad de Ciencias Médicas (Quito) ; 48-562737-61412588-069110.29166/ciencias_medicas.v44i1reponame:Revista Ciencias Médicasinstname:Universidad Central del Ecuadorinstacron:UCEspahttps://revistadigital.uce.edu.ec/index.php/CIENCIAS_MEDICAS/article/view/1969/1838Derechos de autor 2019 Richy Lozano, Iván L. Tapia C., Verónica J. Taco. Tinfo:eu-repo/semantics/openAccess2023-02-14T12:30:59Zoai:revistadigital.uce.edu.ec:article/1969Portal de revistashttps://revistadigital.uce.edu.ec/Universidad públicahttps://uce.edu.ec/**Ecuador*2737-61412588-0691opendoar:*2023-02-14T12:30:59Revista Ciencias Médicas - Universidad Central del Ecuadorfalse |
| spellingShingle | Evaluation of the functional properties of the quinoa protein isolate (Chenopodium quinoa Willd) INIAP-TUNKAHUAN variety with potential use in human nutrition Lozano, Richy Chenopodium Quinoa Willd aislado proteico propiedades funcionales compuestos fenólicos Chenopodium Quinoa Willd protein isolate functional properties phenolic compounds |
| status_str | publishedVersion |
| title | Evaluation of the functional properties of the quinoa protein isolate (Chenopodium quinoa Willd) INIAP-TUNKAHUAN variety with potential use in human nutrition |
| title_full | Evaluation of the functional properties of the quinoa protein isolate (Chenopodium quinoa Willd) INIAP-TUNKAHUAN variety with potential use in human nutrition |
| title_fullStr | Evaluation of the functional properties of the quinoa protein isolate (Chenopodium quinoa Willd) INIAP-TUNKAHUAN variety with potential use in human nutrition |
| title_full_unstemmed | Evaluation of the functional properties of the quinoa protein isolate (Chenopodium quinoa Willd) INIAP-TUNKAHUAN variety with potential use in human nutrition |
| title_short | Evaluation of the functional properties of the quinoa protein isolate (Chenopodium quinoa Willd) INIAP-TUNKAHUAN variety with potential use in human nutrition |
| title_sort | Evaluation of the functional properties of the quinoa protein isolate (Chenopodium quinoa Willd) INIAP-TUNKAHUAN variety with potential use in human nutrition |
| topic | Chenopodium Quinoa Willd aislado proteico propiedades funcionales compuestos fenólicos Chenopodium Quinoa Willd protein isolate functional properties phenolic compounds |
| url | https://revistadigital.uce.edu.ec/index.php/CIENCIAS_MEDICAS/article/view/1969 |