Stability of quinoa flour proteins (Chenopodium quinoa Willd.) during storage
- Autores
- Abugoch, Lilian; Castro, Eduardo; Tapia, Cristian; Añon, Maria Cristina; Gajardo, Pilar; Villarroel, Andrea
- Año de publicación
- 2009
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- The amino acid composition and the physicochemical and functional properties of quinoa flour proteins (QFP) were evaluated during storage (at 20, 30 and 40 °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 °C) and packed in double kraft paper bags (2 months).
Fil: Abugoch, Lilian. Universidad de Chile; Chile
Fil: Castro, Eduardo. Universidad de Chile; Chile
Fil: Tapia, Cristian. Universidad de Chile; Chile
Fil: Añon, Maria Cristina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Gajardo, Pilar. Universidad de Chile; Chile
Fil: Villarroel, Andrea. Universidad de Chile; Chile - Materia
-
COMPOSITION
FUNCTIONALITY
PROTEIN STABILITY
PROTEINS
QUINOA FLOUR - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
- Repositorio
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/152018
Ver los metadatos del registro completo
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Stability of quinoa flour proteins (Chenopodium quinoa Willd.) during storageAbugoch, LilianCastro, EduardoTapia, CristianAñon, Maria CristinaGajardo, PilarVillarroel, AndreaCOMPOSITIONFUNCTIONALITYPROTEIN STABILITYPROTEINSQUINOA FLOURhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The amino acid composition and the physicochemical and functional properties of quinoa flour proteins (QFP) were evaluated during storage (at 20, 30 and 40 °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 °C) and packed in double kraft paper bags (2 months).Fil: Abugoch, Lilian. Universidad de Chile; ChileFil: Castro, Eduardo. Universidad de Chile; ChileFil: Tapia, Cristian. Universidad de Chile; ChileFil: Añon, Maria Cristina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Gajardo, Pilar. Universidad de Chile; ChileFil: Villarroel, Andrea. Universidad de Chile; ChileWiley Blackwell Publishing, Inc2009-09info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/152018Abugoch, Lilian; Castro, Eduardo; Tapia, Cristian; Añon, Maria Cristina; Gajardo, Pilar; et al.; Stability of quinoa flour proteins (Chenopodium quinoa Willd.) during storage; Wiley Blackwell Publishing, Inc; International Journal of Food Science and Technology; 44; 10; 9-2009; 2013-20200950-5423CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1111/j.1365-2621.2009.02023.xinfo:eu-repo/semantics/altIdentifier/url/https://ifst.onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2009.02023.xinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:47:16Zoai:ri.conicet.gov.ar:11336/152018instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 09:47:16.309CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse |
dc.title.none.fl_str_mv |
Stability of quinoa flour proteins (Chenopodium quinoa Willd.) during storage |
title |
Stability of quinoa flour proteins (Chenopodium quinoa Willd.) during storage |
spellingShingle |
Stability of quinoa flour proteins (Chenopodium quinoa Willd.) during storage Abugoch, Lilian COMPOSITION FUNCTIONALITY PROTEIN STABILITY PROTEINS QUINOA FLOUR |
title_short |
Stability of quinoa flour proteins (Chenopodium quinoa Willd.) during storage |
title_full |
Stability of quinoa flour proteins (Chenopodium quinoa Willd.) during storage |
title_fullStr |
Stability of quinoa flour proteins (Chenopodium quinoa Willd.) during storage |
title_full_unstemmed |
Stability of quinoa flour proteins (Chenopodium quinoa Willd.) during storage |
title_sort |
Stability of quinoa flour proteins (Chenopodium quinoa Willd.) during storage |
dc.creator.none.fl_str_mv |
Abugoch, Lilian Castro, Eduardo Tapia, Cristian Añon, Maria Cristina Gajardo, Pilar Villarroel, Andrea |
author |
Abugoch, Lilian |
author_facet |
Abugoch, Lilian Castro, Eduardo Tapia, Cristian Añon, Maria Cristina Gajardo, Pilar Villarroel, Andrea |
author_role |
author |
author2 |
Castro, Eduardo Tapia, Cristian Añon, Maria Cristina Gajardo, Pilar Villarroel, Andrea |
author2_role |
author author author author author |
dc.subject.none.fl_str_mv |
COMPOSITION FUNCTIONALITY PROTEIN STABILITY PROTEINS QUINOA FLOUR |
topic |
COMPOSITION FUNCTIONALITY PROTEIN STABILITY PROTEINS QUINOA FLOUR |
purl_subject.fl_str_mv |
https://purl.org/becyt/ford/2.11 https://purl.org/becyt/ford/2 |
dc.description.none.fl_txt_mv |
The amino acid composition and the physicochemical and functional properties of quinoa flour proteins (QFP) were evaluated during storage (at 20, 30 and 40 °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 °C) and packed in double kraft paper bags (2 months). Fil: Abugoch, Lilian. Universidad de Chile; Chile Fil: Castro, Eduardo. Universidad de Chile; Chile Fil: Tapia, Cristian. Universidad de Chile; Chile Fil: Añon, Maria Cristina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina Fil: Gajardo, Pilar. Universidad de Chile; Chile Fil: Villarroel, Andrea. Universidad de Chile; Chile |
description |
The amino acid composition and the physicochemical and functional properties of quinoa flour proteins (QFP) were evaluated during storage (at 20, 30 and 40 °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 °C) and packed in double kraft paper bags (2 months). |
publishDate |
2009 |
dc.date.none.fl_str_mv |
2009-09 |
dc.type.none.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://purl.org/coar/resource_type/c_6501 info:ar-repo/semantics/articulo |
format |
article |
status_str |
publishedVersion |
dc.identifier.none.fl_str_mv |
http://hdl.handle.net/11336/152018 Abugoch, Lilian; Castro, Eduardo; Tapia, Cristian; Añon, Maria Cristina; Gajardo, Pilar; et al.; Stability of quinoa flour proteins (Chenopodium quinoa Willd.) during storage; Wiley Blackwell Publishing, Inc; International Journal of Food Science and Technology; 44; 10; 9-2009; 2013-2020 0950-5423 CONICET Digital CONICET |
url |
http://hdl.handle.net/11336/152018 |
identifier_str_mv |
Abugoch, Lilian; Castro, Eduardo; Tapia, Cristian; Añon, Maria Cristina; Gajardo, Pilar; et al.; Stability of quinoa flour proteins (Chenopodium quinoa Willd.) during storage; Wiley Blackwell Publishing, Inc; International Journal of Food Science and Technology; 44; 10; 9-2009; 2013-2020 0950-5423 CONICET Digital CONICET |
dc.language.none.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
info:eu-repo/semantics/altIdentifier/doi/10.1111/j.1365-2621.2009.02023.x info:eu-repo/semantics/altIdentifier/url/https://ifst.onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2009.02023.x |
dc.rights.none.fl_str_mv |
info:eu-repo/semantics/openAccess https://creativecommons.org/licenses/by-nc-sa/2.5/ar/ |
eu_rights_str_mv |
openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/ |
dc.format.none.fl_str_mv |
application/pdf application/pdf |
dc.publisher.none.fl_str_mv |
Wiley Blackwell Publishing, Inc |
publisher.none.fl_str_mv |
Wiley Blackwell Publishing, Inc |
dc.source.none.fl_str_mv |
reponame:CONICET Digital (CONICET) instname:Consejo Nacional de Investigaciones Científicas y Técnicas |
reponame_str |
CONICET Digital (CONICET) |
collection |
CONICET Digital (CONICET) |
instname_str |
Consejo Nacional de Investigaciones Científicas y Técnicas |
repository.name.fl_str_mv |
CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas |
repository.mail.fl_str_mv |
dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar |
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1842268846917943296 |
score |
13.13397 |