Structural Properties of Quinoa Protein Isolate: Impact of Neutral to High Alkaline Extraction pH

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dc.citation.issue13
dc.citation.volume12
dc.contributor.authorLiu S
dc.contributor.authorXie Y
dc.contributor.authorLi B
dc.contributor.authorLi S
dc.contributor.authorYu W
dc.contributor.authorYe A
dc.contributor.authorGuo Q
dc.contributor.editorTilley M
dc.coverage.spatialSwitzerland
dc.date.accessioned2024-05-08T01:50:04Z
dc.date.available2024-05-08T01:50:04Z
dc.date.issued2023-07-03
dc.description.abstractIn this work, we extracted proteins from white quinoa cultivated in the northeast of Qinghai-Tibet plateau using the method of alkaline solubilization and acid precipitation, aiming to decipher how extraction pH (7-11) influenced extractability, purity and recovery rate, composition, multi-length scale structure, and gelling properties of quinoa protein isolate (QPI). The results showed that protein extractability increased from 39 to 58% with the increment of pH from 7 to 11 whereas protein purity decreased from 89 to 82%. At pH 7-11, extraction suspensions and QPI showed the similar major bands in SDS-PAGE with more minor ones (e.g., protein fractions at > 55 or 25-37 kDa) in suspensions. Extraction pH had limited effect on the secondary structure of QPI. In contrast, the higher-order structures of QPI were significantly affected, e.g., (1) emission maximum wavelength of intrinsic fluorescence increased with extraction pH; (2) surface hydrophobicity and the absolute value of zeta-potential increased with increasing extraction pH from 7 to 9, and then markedly decreased; (3) the particle size decreased to the lowest value at pH 9 and then increased to the highest value at pH 11; and (4) denaturation temperature of QPI had a large decrease with increasing extraction pH from 7/8 to 9/10. Besides, heat-set QPI gels were formed by loosely-connected protein aggregates, which were strengthened with increasing extraction pH. This study would provide fundamental data for industrial production of quinoa protein with desired quality.
dc.description.confidentialfalse
dc.edition.editionJuly 2023
dc.format.pagination2589-
dc.identifier.author-urlhttps://www.ncbi.nlm.nih.gov/pubmed/37444327
dc.identifier.citationLiu S, Xie Y, Li B, Li S, Yu W, Ye A, Guo Q. (2023). Structural Properties of Quinoa Protein Isolate: Impact of Neutral to High Alkaline Extraction pH.. Foods. 12. 13. (pp. 2589-).
dc.identifier.doi10.3390/foods12132589
dc.identifier.eissn2304-8158
dc.identifier.elements-typejournal-article
dc.identifier.issn2304-8158
dc.identifier.number2589
dc.identifier.piifoods12132589
dc.identifier.urihttps://mro.massey.ac.nz/handle/10179/69514
dc.languageeng
dc.publisherMDPI (Basel, Switzerland)
dc.publisher.urihttps://www.mdpi.com/2304-8158/12/13/2589
dc.relation.isPartOfFoods
dc.rights(c) 2023 The Author/s
dc.rightsCC BY 4.0
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.subjectextraction conditions
dc.subjectfunctionality
dc.subjectplant protein
dc.subjectstructure
dc.titleStructural Properties of Quinoa Protein Isolate: Impact of Neutral to High Alkaline Extraction pH
dc.typeJournal article
pubs.elements-id478982
pubs.organisational-groupOther
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