Amaranth, quinoa and chia protein isolates: Physicochemical and structural properties

International Journal of Biological Macromolecules

Volumn 109, Issue , 2018, Pages 152-159

  López, Débora N ^a   Galante, Micaela ^a,b   Robson, María ^a   Boeris, Valeria ^a,b   Spelzini, Darío ^a,b  

^a UNIVERSIDAD NACIONAL DE ROSARIO   (Argentina)

^b PONTIFICIA UNIVERSIDAD CATÓLICA ARGENTINA   (Argentina)

Author keywords

Protein classification; Structural properties; Vegetable protein

Indexed keywords

AMARANTH; PLANT PROTEIN;

CHENOPODIUM QUINOA; CHIA; DIFFERENTIAL SCANNING CALORIMETRY; DIGESTION; FLUORESCENCE SPECTROSCOPY; HYDROPHOBICITY; IN VITRO STUDY; ISOLATION PROCEDURE; NONHUMAN; PHYSICAL CHEMISTRY; PROTEIN ANALYSIS; PROTEIN STRUCTURE; REVIEW; AMARANTHUS; ANTHEMIS; CHEMICAL PHENOMENA; CHEMICAL STRUCTURE; CHEMISTRY; CLASSIFICATION; ISOLATION AND PURIFICATION; PLANT SEED;

AMARANTHUS; ANTHEMIS; CHEMICAL PHENOMENA; CHENOPODIUM QUINOA; MOLECULAR STRUCTURE; PLANT PROTEINS; SEEDS;

EID: 85038848069     PISSN: 01418130     EISSN: 18790003     Source Type: Journal    
DOI: 10.1016/j.ijbiomac.2017.12.080     Document Type: Review

References (70)

1. Batista, A.P., Portugal, C.A.M., Sousa, I., Crespo, J.G., Raymundo, A., Accessing gelling ability of vegetable proteins using rheological and fluorescence techniques. Int. J. Biol. Macromol. 36:3 (2005), 135–143.
2. Tang, C.-H., Choi, S.-M., Ma, C.-Y., Study of thermal properties and heat-induced denaturation and aggregation of soy proteins by modulated differential scanning calorimetry. Int. J. Biol. Macromol. 40:2 (2007), 96–104.
3. Timilsena, Y.P., Adhikari, R., Barrow, C.J., Adhikari, B., Microencapsulation of chia seed oil using chia seed protein isolate chia seed gum complex coacervates. Int. J. Biol. Macromol. 91:Suppl. C (2016), 347–357.
4. Kinsella, J.E., Melachouris, N., Functional properties of proteins in foods: a survey. Crit. Rev. Food Sci. Nutr. 7:3 (1976), 219–280.
5. Friedman, M., Nutritional value of proteins from different food sources. A review. J. Agric. Food Chem. 44:1 (1996), 6–29.
6. Day, L., Proteins from land plants–potential resources for human nutrition and food security. Trends Food Sci. Technol. 32:1 (2013), 25–42.
7. Asgar, M., Fazilah, A., Huda, N., Bhat, R., Karim, A., Nonmeat protein alternatives as meat extenders and meat analogs. Compr. Rev. Food Sci. Food Saf. 9:5 (2010), 513–529.
8. Alvarez-Jubete, L., Arendt, E., Gallagher, E., Nutritive value of pseudocereals and their increasing use as functional gluten-free ingredients. Trends Food Sci. Technol. 21:2 (2010), 106–113.
9. Ixtaina, V.Y., Nolasco, S.M., Tomas, M.C., Physical properties of chia (Salvia hispanica L.) seeds. Ind. Crops Prod. 28:3 (2008), 286–293.
10. Shewry, P.R., Casey, R., Seed Proteins. 1999, Springer.
11. Norton, G., Plant Proteins Easter School in Agricultural Science. 2013, Butterworth-Heinemann.
12. Derbyshire, E., Wright, D., Boulter, D., Legumin and vicilin, storage proteins of legume seeds. Phytochemistry 15:1 (1976), 3–24.
13. Osborne, T.B., The Vegetable Proteins. 1916, Longmans, Green and Company.
14. González-Pérez, S., Arellano, J.B., Vegetable protein isolates. Handbook of Hydrocolloids, 2009, 383–419.
15. Segura-Nieto, M., Vazquez-Sanchez, N., Rubio-Velazquez, H., Olguin-Martinez, L.E., Rodriguez-Nester, C.E., Herrera-Estrella, L., Characterization of amaranth (Amaranthus hypochondriacus L.) seed proteins. J. Agric. Food Chem. 40:9 (1992), 1553–1558.
16. Barba de la Rosa, A.P., Gueguen, J., Paredes-Lopez, O., Viroben, G., Fractionation procedures, electrophoretic characterization, and amino acid composition of amaranth seed proteins. J. Agric. Food Chem. 40:6 (1992), 931–936.
17. Thanapornpoonpong, S.-n., Vearasilp, S., Pawelzik, E., Gorinstein, S., Influence of various nitrogen applications on protein and amino acid profiles of amaranth and quinoa. J. Agric. Food Chem. 56:23 (2008), 11464–11470.
18. Sandoval-Oliveros, M.R., Paredes-López, O., Isolation and characterization of proteins from chia seeds (Salvia hispanica L.). J. Agric. Food Chem. 61:1 (2012), 193–201.
19. Olivos-Lugo, B., Valdivia-López, M., Tecante, A., Thermal and physicochemical properties and nutritional value of the protein fraction of Mexican chia seed (Salvia hispanica L.). Food Sci. Technol. Int. 16:1 (2010), 89–96.
20. Bressani, R., The proteins of grain amaranth. Food Rev. Int. 5:1 (1989), 13–38.
21. Fairbanks, D., Burgener, K., Robison, L., Andersen, W., Ballon, E., Electrophoretic characterization of quinoa seed proteins. Plant Breed. 104:3 (1990), 190–195.
22. Mäkinen, O.E., Zannini, E., Koehler, P., Arendt, E.K., Heat-denaturation and aggregation of quinoa (Chenopodium quinoa) globulins as affected by the pH value. Food Chem. 196 (2016), 17–24.
23. Fukushima, D., Structures of plant storage proteins and their functions. Food Rev. Int. 7:3 (1991), 353–381.
24. D. Chajuss, Soy Protein Concentrate, Google Patents, 2012.
25. Rodrigues, I.M., Coelho, J.F., Carvalho, M.G.V., Isolation and valorisation of vegetable proteins from oilseed plants: methods, limitations and potential. J. Food Eng. 109:3 (2012), 337–346.
26. Valenzuela, C., Abugoch, L., Tapia, C., Gamboa, A., Effect of alkaline extraction on the structure of the protein of quinoa (Chenopodium quinoa Willd.) and its influence on film formation. Int. J. Food Sci. Technol. 48:4 (2013), 843–849.
27. Martínez, E.N., Añón, M.C., Composition and structural characterization of amaranth protein isolates. An electrophoretic and calorimetric study. J. Agric. Food Chem. 44:9 (1996), 2523–2530.
28. Salcedo-Chávez, B., Osuna-Castro, J.A., Guevara-Lara, F., Domínguez-Domínguez, J., Paredes-López, O., Optimization of the isoelectric precipitation method to obtain protein isolates from amaranth (Amaranthus cruentus) seeds. J. Agric. Food Chem. 50:22 (2002), 6515–6520.
29. Avanza, M., Añón, M.C., Effect of thermal treatment on the proteins of amaranth isolates. J. Sci. Food Agric. 87:4 (2007), 616–623.
30. Aceituno-Medina, M., Lopez-Rubio, A., Mendoza, S., Lagaron, J.M., Development of novel ultrathin structures based in amaranth (Amaranthus hypochondriacus) protein isolate through electrospinning. Food Hydrocolloids 31:2 (2013), 289–298.
31. Fritz, M., Vecchi, B., Rinaldi, G., Añón, M.C., Amaranth seed protein hydrolysates have in vivo and in vitro antihypertensive activity. Food Chem. 126:3 (2011), 878–884.
32. Lado, M.B., Burini, J., Rinaldi, G., Añón, M.C., Tironi, V.A., Effects of the dietary addition of amaranth (Amaranthus mantegazzianus) protein isolate on antioxidant status, lipid profiles and blood pressure of rats. Plant Food Hum. Nutr. 70:4 (2015), 371–379.
33. Shevkani, K., Singh, N., Rana, J.C., Kaur, A., Relationship between physicochemical and functional properties of amaranth (Amaranthus hypochondriacus) protein isolates. Int. J. Food Sci. Technol. 49:2 (2014), 541–550.
34. Ventureira, J.L., Bolontrade, A.J., Speroni, F., David-Briand, E., Scilingo, A.A., Ropers, M.-H., Boury, F., Añón, M.C., Anton, M., Interfacial and emulsifying properties of amaranth (Amaranthus hypochondriacus) protein isolates under different conditions of pH. LWT Food Sci. Technol. 45:1 (2012), 1–7.
35. Aluko, R., Monu, E., Functional and bioactive properties of quinoa seed protein hydrolysates. J. Food Sci. 68:4 (2003), 1254–1258.
36. Abugoch, L.E., Romero, N., Tapia, C.A., Silva, J., Rivera, M., Study of some physicochemical and functional properties of quinoa (Chenopodium quinoa Willd) protein isolates. J. Agric. Food Chem. 56:12 (2008), 4745–4750.
37. Steffolani, M.E., Villacorta, P., Morales-Soriano, E., Repo-Carrasco, R., León, A.E., Perez, G.T., Physicochemical and functional characterization of protein isolated from different quinoa varieties (Chenopodium quinoa Willd). Cereal Chem. 93:3 (2016), 275–2819.
38. Timilsena, Y.P., Wang, B., Adhikari, R., Adhikari, B., Preparation and characterization of chia seed protein isolate–chia seed gum complex coacervates. Food Hydrocolloids 52 (2016), 554–563.
39. Vázquez-Ovando, J., Rosado-Rubio, J., Chel-Guerrero, L., Betancur-Ancona, D., Dry processing of chía (Salvia hispanica L.) flour: chemical characterization of fiber and protein. CyTA J. Food 8:2 (2010), 117–127.
40. Segura-Campos, M.R., Salazar-Vega, I.M., Chel-Guerrero, L.A., Betancur-Ancona, D.A., Biological potential of chia (Salvia hispanica L.) protein hydrolysates and their incorporation into functional foods. LWT Food Sci. Technol. 50:2 (2013), 723–731.
41. Segura Campos, M.R., Peralta González, F., Chel Guerrero, L., Betancur Ancona, D., Angiotensin I-converting enzyme inhibitory peptides of chia (Salvia hispanica) produced by enzymatic hydrolysis. Int. J. Food Sci., 2013, 2013.
42. Vázquez-Ovando, A., Betancur-Ancona, D., Chel-Guerrero, L., Physicochemical and functional properties of a protein-rich fraction produced by dry fractionation of chia seeds (Salvia hispanica L.). CyTA J. Food 11:1 (2013), 75–80.
43. Arntfield, S., Ismond, M., Murray, E., The fate of antinutritional factors during the preparation of a fababean protein isolate using a micellization technique. Can. Inst. Food Sci. Technol. J. 18:2 (1985), 137–143.
44. Cordero-De-Los-Santos, M., Osuna-Castro, J., Borodanenko, A., Paredes-López, O., Physicochemical and functional characterisation of amaranth (Amaranthus hypochondriacus) protein isolates obtained by isoelectric precipitation and micellisation. Food Sci. Technol. Int. 11:4 (2005), 269–280.
45. Zayas, J.F., Solubility of proteins. Functionality of Proteins in Food, 1997, Springer, 6–75.
46. Lakowicz, J.R., Principles of Fluorescence Spectroscopy. 2013, Springer Science & Business Media.
47. Ventureira, J., Martínez, E., Añón, M., Effect of acid treatment on structural and foaming properties of soy amaranth protein mixtures. Food Hydrocolloids 29:2 (2012), 272–279.
48. Gorinstein, S., Zemser, M., Friedman, M., Vasco-Méndez, N.L., Paredes-López, O., Denaturant-induced conformations of globulins. J. Agric. Food Chem. 44:1 (1996), 93–99.
49. Gorinstein, S., Delgado-Licon, E., Pawelzik, E., Permady, H.H., Weisz, M., Trakhtenberg, S., Characterization of soluble amaranth and soybean proteins based on fluorescence, hydrophobicity, electrophoresis, amino acid analysis, circular dichroism, and differential scanning calorimetry measurements. J. Agric. Food Chem. 49:11 (2001), 5595–5601.
50. Kato, A., Nakai, S., Hydrophobicity determined by a fluorescence probe method and its correlation with surface properties of proteins. Biochim. Biophys. Acta (BBA)-Protein Struct. 624:1 (1980), 13–20.
51. Condés, M.C., Speroni, F., Mauri, A., Añón, M.C., Physicochemical and structural properties of amaranth protein isolates treated with high pressure. Innov. Food Sci. Emerg. Technol. 14 (2012), 11–17.
52. Mäkinen, O.E., Zannini, E., Arendt, E.K., Modifying the cold gelation properties of quinoa protein isolate: influence of heat-denaturation pH in the alkaline range. Plant Food Hum. Nutr., 2015, 1–7.
53. Chen, S., Paredes-Lopez, O., Isolation and characterization of the 11S globulin from amaranth seeds. J. Food Biochem. 21:6 (1997), 53–65.
54. Gorinstein, S., Zemser, M., Paredes-López, O., Structural stability of globulins. J. Agric. Food Chem. 44:1 (1996), 100–105.
55. Bolontrade, A.J., Scilingo, A.A., Añón, M.C., Amaranth proteins foaming properties: adsorption kinetics and foam formation—part 1. Colloids Surf. B. Biointerfaces 105 (2013), 319–327.
56. Bejarano-Luján, D.L., Da Cunha, R.L., Netto, F.M., Structural and rheological properties of amaranth protein concentrate gels obtained by different processes. Food Hydrocolloids 24:6 (2010), 602–610.
57. Ruiz, G.A., Xiao, W., van Boekel, M., Minor, M., Stieger, M., Effect of extraction pH on heat-induced aggregation, gelation and microstructure of protein isolate from quinoa (Chenopodium quinoa Willd). Food Chem. 209 (2016), 203–210.
58. Abugoch, L., Castro, E., Tapia, C., Añón, M.C., Gajardo, P., Villarroel, A., Stability of quinoa flour proteins (Chenopodium quinoa Willd.) during storage. Int. J. Food Sci. Technol. 44:10 (2009), 2013–2020.
59. Menegassi, B., Pilosof, A.M., Areas, J.A., Comparison of properties of native and extruded amaranth (Amaranthus cruentus L.–BRS Alegria) flour. LWT Food Sci. Technol. 44:9 (2011), 1915–1921.
60. Bejarano-Luján, D.L., Lopes da Cunha, R., Netto, F.M., Structural and rheological properties of amaranth protein concentrate gels obtained by different processes. Food Hydrocolloids 24:6–7 (2010), 602–610.
61. Avila Ruiz, G., Xiao, W., van Boekel, M., Minor, M., Stieger, M., Effect of extraction pH on heat-induced aggregation, gelation and microstructure of protein isolate from quinoa (Chenopodium quinoa Willd). Food Chem. 209 (2016), 203–210.
62. Hsu, H., Vavak, D., Satterlee, L., Miller, G., A multienzyme technique for estimating protein digestibility. J. Food Sci. 42:5 (1977), 1269–1273.
63. Akson, W., Stahman, M., A pepsin–pancreatin digest index of protein quality. J. Nutr. 83 (1964), 257–261.
64. Buchanan, R., Byers, M., Interference by cyanide with the measurements of papain hydrolysis. J. Sci. Food Agric. 20:6 (1969), 364–367.
65. Buchanan, R., In vivo and in vitro methods of measuring nutritive value of leaf-protein preparations. Br. J. Nutr. 23:03 (1969), 533–545.
66. Ford, J., Salter, D., Analysis of enzymically digested food proteins by Sephadex-gel filtration. Br. J. Nutr. 20:04 (1966), 843–860.
67. Guzmán-Maldonado, H., Paredes-López, O., Production of high-protein flour and maltodextrins from amaranth grain. Process Biochem. 29:4 (1994), 289–293.
68. Bejosano, F.P., Corke, H., Protein quality evaluation of Amaranthus wholemeal flours and protein concentrates. J. Sci. Food Agric. 76:1 (1998), 100–106.
69. Nasir, M.A., Pasha, I., Butt, M.S., Nawaz, H., Biochemical characterization of quinoa with special reference to its protein quality. Pak. J. Agric. Sci 52:3 (2015), 731–737.
70. Damodaran, S., Parkin, K.L., Fennema, O.R., Fennema's Food Chemistry. Fourth edition, 2007, CRC Press.