Modifying quinoa protein for enhanced functional properties and digestibility: A review

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dc.citation.volume7
dc.contributor.authorCui H
dc.contributor.authorLi S
dc.contributor.authorRoy D
dc.contributor.authorGuo Q
dc.contributor.authorYe A
dc.coverage.spatialNetherlands
dc.date.accessioned2024-05-08T22:06:24Z
dc.date.available2024-05-08T22:06:24Z
dc.date.issued2023-10-05
dc.description.abstractQuinoa (Chenopodium quinoa Willd.) is a pseudocereal plant that originally came from South America. The trend of consuming quinoa is propelled by its well‒balanced amino acid profile compared to that of other plants. In addition, its gluten‒free nature makes quinoa a promising diet option for celiac disease patients. Protein accounts for approximately 17% of the quinoa seed composition and quinoa protein possesses excellent quality. Quinoa protein is mainly composed of 11S globulins (37%) and 2S albumins (35%), both of which are stabilized by disulfide bonds. To date, the alkaline extraction method is the most commonly used method to extract quinoa protein. The functional properties and digestibility of quinoa protein can be improved with the help of various modification methods, and as a result, the application of quinoa protein will be extended. In this review, the extraction method, modification of functional properties and digestibility of quinoa protein are thoroughly discussed, providing insights into the application of quinoa protein in plant‒based foods.
dc.description.confidentialfalse
dc.format.pagination100604-
dc.identifier.author-urlhttps://www.ncbi.nlm.nih.gov/pubmed/37840699
dc.identifier.citationCui H, Li S, Roy D, Guo Q, Ye A. (2023). Modifying quinoa protein for enhanced functional properties and digestibility: A review.. Curr Res Food Sci. 7. (pp. 100604-).
dc.identifier.doi10.1016/j.crfs.2023.100604
dc.identifier.eissn2665-9271
dc.identifier.elements-typejournal-article
dc.identifier.issn2665-9271
dc.identifier.number100604
dc.identifier.piiS2665-9271(23)00172-7
dc.identifier.urihttps://mro.massey.ac.nz/handle/10179/69523
dc.languageeng
dc.publisherElsevier B V
dc.publisher.urihttps://www.sciencedirect.com/science/article/pii/S2665927123001727
dc.relation.isPartOfCurr Res Food Sci
dc.rights(c) The author/sen
dc.rights.licenseCC BY 4.0en
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/en
dc.subjectDigestibility
dc.subjectFunctional property
dc.subjectProtein modification
dc.subjectQuinoa protein
dc.titleModifying quinoa protein for enhanced functional properties and digestibility: A review
dc.typeJournal article
pubs.elements-id480934
pubs.organisational-groupOther
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