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
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/152018
Acceder
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network_name_str CONICET Digital (CONICET)
spelling 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 Técnicas2025-09-29T09:39:08Zoai: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:34982025-09-29 09:39:09.248CONICET 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
_version_ 1844613238186049536
score 13.070432

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