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Abogoch 2008 Study of Some Physicochemical and Functi
Abogoch 2008 Study of Some Physicochemical and Functi
The amino acid composition and the physicochemical and functional properties of quinoa protein
isolates were evaluated. Protein isolates were prepared from quinoa seed by alkaline solubilization
(at pH 9, called Q9, and at pH 11, called Q11) followed by isoelectric precipitation and spray drying.
Q9 and Q11 had high levels of essential amino acids, with high levels of lysine. Both isolates showed
similar patterns in native/SDS-PAGE and SEM. The pH effect on fluorescence measurements showed
decreasing fluorescence intensity and a shift in the maximum of emission of both isolates. Q9 showed
an endotherm with a denaturation temperature of 98.1 °C and a denaturation enthalpy of 12.7 J/g,
while Q11 showed no endotherm. The protein solubility of Q11 was lower than that of Q9 at pH
above 5.0 but similar at the pH range 3.0-4.0. The water holding capacity (WHC) was similar in
both isolates and was not affected by pH. The water imbibing capacity (WIC) was double for Q11
(3.5 mL of water/g isolate). Analysis of DSC, fluorescence, and solubility data suggests that there is
apparently denaturation due to pH. Some differences were found that could be attributed to the extreme
pH treatments in protein isolates and the nature of quinoa proteins. Q9 and Q11 can be used as a
valuable source of nutrition for infants and children. Q9 may be used as an ingredient in nutritive
beverages, and Q11 may be used as an ingredient in sauces, sausages, and soups.
KEYWORDS: Quinoa protein isolate; amino acid composition; physiochemical property; functional
property
mg/g of protein
amino acids content FAO/WHO suggested requirement
amino acid Q9 Q11 SPI casein 1 yr old 2-5 yr old 10-12 yr old adult
histidine 25.9 23.1 29.0 27 26 19 19 16
isoleucine 43.1 39.3 44.8 49 46 28 28 13
leucine 73.2 69.6 70.0 84 93 66 44 19
lysine 52.3 52.4 53.9 71 66 58 44 16
SAAd 27.8 30.3 9.9 26 42 25 22 17
ARMe 80.0 77.3 90.1 100 72 63 22 19
threonine 43.6 42.8 41.0 37 43 34 28 9
tryphtophan 35.6 35.6 14 17 11 9 5
valine 50.4 47.8 44.1 60 55 35 25 13
a
Data from Tang et al. (12). b Data from Wang et al. (42). c Data from Friedman and Brandon (30). d Sulfur-containing amino acids, methionine and cystine. e Aromatic
amino acids, phenylalanine and tyrosine.
Statistical Analysis. Data were analyzed by analysis of variance
and significance of differences between means by the Tukey’s multiple-
range test (Statgraphic version 4.0). A p level of 0.05 was used to
determine significance.
LITERATURE CITED