Isolation of quinoa protein by milling fractionation and solvent extraction

Food and Bioproducts Processing

Volumn 96, Issue , 2015, Pages 20-26

  Föste, Maike ^a   Elgeti, Dana ^a   Brunner, Anna Katharina ^a   Jekle, Mario ^a   Becker, Thomas ^a  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

Author keywords

Bran; Gluten free; Particle size; Protein concentration; Pseudocereals; Solubility

Indexed keywords

AMINO ACIDS; EXTRACTION; MILLING (MACHINING); PARTICLE SIZE; SOLUBILITY; SOLVENT EXTRACTION;

AQUEOUS EXTRACTION; BRAN; GLUTEN-FREE; ISO-ELECTRIC POINTS; PROTEIN CONCENTRATIONS; PROTEIN SOLUBILITY; PSEUDOCEREALS; SEPARATION METHODS;

PROTEINS;

ANIMALIA; CHENOPODIUM QUINOA;

EID: 84934279928     PISSN: 09603085     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fbp.2015.06.003     Document Type: Article

References (34)

1. M. Aceituno-Medina, A. Lopez-Rubio, S. Mendoza, and J.M. Lagaron Development of novel ultrathin structures based in amaranth (Amaranthus hypochondriacus) protein isolate through electrospinning Food Hydrocolloids 31 2013 289 298
2. American Association of Cereal Chemists Approved methods AACC International: Method: No 46-10, No 08-12, No 44-01 10th ed. 2002 American Association of Cereal Chemists St. Paul, MN
3. H. Ando, Y.C. Chen, H. Tang, M. Shimizu, K. Watanabe, and T. Mitsunaga Food components in fractions of quinoa seed Food Sci. Technol. Res. 8 1 2002 80 84
4. M.C. Anon, D.A. Sorgentini, and J.R. Wagner Relationships between different hydration properties of commercial and laboratory soybean isolates J. Agric. Food Chem. 49 2001 4852 4858
5. W. Aufhammer, J.H. Lee, E. Kübler, M. Kuhn, and S. Wagner Anbau und Nutzung der Pseudocerealien Buchweizen (Fagopyrum esculentum Moench) Reismelde (Chenopodium quinoa Willd.) und Amarant (Amaranthus spp.) als Körnerfruchtarten Bodenkultur 46 2 1995 125 140
6. M.B. Bera, and R.K. Mukherjee Solubility, emulsifying, and foaming properties of rice bran protein concentrates J. Food Sci. 54 1 1989 142 145
7. R. Amaranth Bressani B. Caballero, Encyclopedia of Food Sciences and Nutrition 2 2003 Academic Press Oxford 166 173
8. S.P. Cauvain Breadmaking: an overview S.P. Cauvain, Breadmaking: Improving Quality 2003 Woodhead Publishing Cambridge 8 28
9. G.S. Chauhan, N.A.M. Eskin, and R. Tkachuk Nutrients and antinutrients in quinoa seed Cereal Chem. 69 1 1992 85 88
10. E. de la Hera, M. Talegón, P. Caballero, and M. Gómez Influence of maize flour particle size on gluten-free breadmaking J. Sci. Food Agric. 93 4 2013 924 932
11. M.J. Edney, B.G. Rossnagel, S. Ozawa, and M. Brophy Pealing quality of Canadian barley varieties and the potential use as rice extenders J. Cereal Sci. 36 2002 295 305
12. D. Elgeti, S.D. Nordlohne, M. Föste, M. Besl, M.H. Linden, V. Heinz, and T. Becker Volume and texture improvement of gluten-free bread using quinoa white flour J. Cereal Sci. 59 1 2014 41 47
13. C. Fang, and G.M. Campbell On predicting roller milling performance. V: Effect of moisture content on the particle size distribution from first break milling of wheat J. Cereal Sci. 37 1 2003 31 41
14. A. Fidantsi, and G. Doxastakis Emulsifying and foaming properties of amaranth seed protein isolates Colloids Surf., B: Biointerf. 21 1 2001 119 124
15. P.K. Finot Effects of processing and storage on the nutritional value of food proteins S. Damodaran, A. Paraf, Food Proteins and Their Applications 1997 Dekker New York, NY 551 577
16. S. Fujihara, H. Sasaki, Y. Aoyagi, and T. Sugahara Nitrogen-to-protein conversion factors for some cereal products in Japan J. Food Sci. 73 3 2008 C204 C209
17. M. Föste, S.D. Nordlohne, D. Elgeti, M.H. Linden, V. Heinz, M. Jekle, and T. Becker Impact of quinoa bran on gluten-free dough and bread characteristics Eur. Food Res. Technol. 239 5 2014 767 775
18. S. Gorinstein, E. Pawelzik, E. Delgado-Licon, R. Haruenkit, M. Weisz, and S. Trakhtenberg Characterisation of pseudocereal and cereal proteins by protein and amino acid analyses J. Sci. Food Agric. 82 8 2002 886 891
19. International Association for Cereal Science and Technology ICC: Method No. 207 1998 ICC
20. S. Jiamyangyuen, V. Srijesdaruk, and W.J. Harper Extraction of rice bran protein concentrate and its application in bread Extraction 27 1 2005 56
21. N. Maruyama, R. Sato, Y. Wada, Y. Matsumura, H. Goto, E. Okuda, S. Nakagawa, and S. Utsumi Structure-physicochemical function relationships of soybean β-conglycinin constituent subunits J. Agric. Food Chem. 47 1999 5278 5284
22. J.R. Oliver, A.B. Blakeney, and H.M. Allen The colour of flour streams as related to ash and pigment contents J. Cereal Sci. 17 2 1993 169 182
23. O. Paredes-López, H. Guzman-Maldonado, and C. Ordorica-Falomir Food proteins from emerging seed sources B.J.F. Hudson, New and Developing Sources of Food Proteins 1994 Springer US 241 279
24. S.N. Raghavendra, S.R. Ramachandra Swamy, N.K. Rastogi, K.S.M. Raghavarao, S. Kumar, and S.R.N. Tharanathan Grinding characteristics and hydration properties of coconut residue: a source of dietary fiber J. Food Eng. 72 3 2006 281 286
25. B. Salcedo-Chávez, J.A. Osuna-Castro, F. Guevara-Lara, J. Domínguez-Domínguez, and O. Paredes-López Optimization of the isoelectric precipitation method to obtain protein isolates from amaranth (Amaranthus cruentus) seeds J. Agric. Food Chem. 50 22 2002 6515 6520
26. Scanlin L.A., Stone, M.B, Burnett, C. Quinoa protein concentrate, production and functionality. US Patent application 12/748,986. Patent application number: 20100184963, 2010-07-22.
27. A.A. Scilingo, S.E. Molina Ortiz, E.N. Martínez, and M.C. Añón Amaranth protein isolates modified by hydrolytic and thermal treatments. Relationship between structure and solubility Food Res. Int. 35 2002 855 862
28. M. Segura-Nieto, P.R. Shewry, and O. Paredes-López P.R. Shevry, R. Casey, Globulins of the Pseudocereals: Amaranth, Quinoa, and Buckwheat in Seed Proteins 1999 Springer Verlag Netherlands 453 475
29. M.L. Stewart, and J.L. Slavin Particle size and fraction of wheat bran influence short-chain fatty acid production in vitro Br. J. Nutr. 102 10 2009 1404 1407
30. J.R. Taylor, N. Parker, and M.L. Quinoa. P.S. Belton, J.R.N. Taylor, Pseudocereals and Less Common Cereals: Grain Properties and Utilization 2002 Springer Verlag Berlin 93 122
31. T. Thompson Case problem-questions regarding the acceptability of buckwheat, amaranth quinoa, and oats from a patient with celiac disease J. Am. Diet. Assoc. 101 5 2001 586 587
32. S. Tömösközi, R. Lasztity, R. Haraski, and O. Baticz Isolation and study of the functional properties of pea proteins Nahrung 45 2001 399 401
33. S. Valencia-Chamorro Quinoa B. Caballero, Encyclopedia of Food Science and Nutrition vol. 8 2003 Academic Press Amsterdam, The Netherlands 4895 4902
34. M. Wang, N.S. Hettiarachchy, M. Qi, W. Burks, and T. Siebenmorgen Preparation and functional properties of rice bran protein isolate J. Agric. Food Chem. 47 2 1999 411 416