info:eu-repo/semantics/article
Stability of quinoa flour proteins (Chenopodium quinoa Willd.) during storage
Fecha
2009-09Registro en:
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
Autor
Abugoch, Lilian
Castro, Eduardo
Tapia, Cristian
Añon, Maria Cristina
Gajardo, Pilar
Villarroel, Andrea
Resumen
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).