The Importance Of Heat Against Antinutritional Factors From Chenopodium Quinoa Seeds

dc.creatorda Silva
dc.creatorJose Antonio; Pompeu
dc.creatorDavia Guimaraes; da Costa
dc.creatorOlavo Flores; Goncalves
dc.creatorDaniel Bonoto; Spehar
dc.creatorCarlos Roberto; Marangoni
dc.creatorSergio; Granjeiro
dc.creatorPaulo Afonso
dc.date2015-JAN-MAR
dc.date2016-06-07T13:15:07Z
dc.date2016-06-07T13:15:07Z
dc.date.accessioned2018-03-29T01:35:52Z
dc.date.available2018-03-29T01:35:52Z
dc.identifier
dc.identifierThe Importance Of Heat Against Antinutritional Factors From Chenopodium Quinoa Seeds. Soc Brasileira Ciencia Tecnologia Alimentos, v. 35, p. 74-82 JAN-MAR-2015.
dc.identifier0101-2061
dc.identifierWOS:000354726300011
dc.identifier10.1590/1678-457X.6427
dc.identifierhttp://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000100074&lng=en&nrm=iso&tlng=en
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/241799
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1305497
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionChenopodium quinoa seeds have high protein content. The nutritional value of quinoa is superior compared with traditional cereals. Its essential amino acid composition is considered next to the ideal, and its quality matches that of milk proteins. In this study, the seed storage proteins from Chenopodium quinoa were extracted, fractionated, partially purified, and characterized. The structural characterization was performed by Tricine-SDS-PAGE and two-dimensional electrophoresis, and it confirmed the presence of proteins of molecular weight of 30 and 7kDa, probably corresponding to lectins and trypsin inhibitors, respectively. The functional characterization of these proteins evidenced their activity as antinutritional factors due to their in vitro digestibility. Quinoa proteins have an excellent amino acid composition with many essential amino acids. In vitro digestibility evaluation indicated that heat-treated samples showed a more complete digestion than the native state samples. Quinoa seeds can be an important cereal in human diet after adequate heat treatment.
dc.description35
dc.description1
dc.description
dc.description74
dc.description82
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.description
dc.description
dc.description
dc.languageen
dc.publisherSOC BRASILEIRA CIENCIA TECNOLOGIA ALIMENTOS
dc.publisher
dc.publisherCAMPINAS
dc.relationFOOD SCIENCE AND TECHNOLOGY
dc.rightsfechado
dc.sourceWOS
dc.subjectIn-vitro Digestion
dc.subjectKunitz Trypsin-inhibitor
dc.subjectProtein Digestibility
dc.subjectPhaseolus-vulgaris
dc.subjectGastrointestinal Digestion
dc.subjectNutritional-evaluation
dc.subjectFunctional-properties
dc.subjectWhey Proteins
dc.subjectLectin
dc.subjectPurification
dc.titleThe Importance Of Heat Against Antinutritional Factors From Chenopodium Quinoa Seeds
dc.typeArtículos de revistas


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