Quinoa protein: Composition, structure and functional properties

Samira Dakhili; Leyla Abdolalizadeh; Seyede Marzieh Hosseini; Saeedeh Shojaee-Aliabadi; Leila Mirmoghtadaie

doi:10.1016/j.foodchem.2019.125161

Quinoa protein: Composition, structure and functional properties

Food Chem. 2019 Nov 30:299:125161. doi: 10.1016/j.foodchem.2019.125161. Epub 2019 Jul 9.

Authors

Samira Dakhili¹, Leyla Abdolalizadeh¹, Seyede Marzieh Hosseini¹, Saeedeh Shojaee-Aliabadi², Leila Mirmoghtadaie³

Affiliations

¹ Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
² Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran. Electronic address: s_shojaee@sbmu.ac.ir.
³ Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran. Electronic address: mirmoghtadaie@sbmu.ac.ir.

PMID: 31323439
DOI: 10.1016/j.foodchem.2019.125161

Abstract

Quinoa (Chenopodium quinoa willd.) is an annual herbaceous flowering plant showing appropriate nutritional and functional properties due to its high quality protein with a wide amino acid spectrum, particularly rich in lysine. The mature quinoa seed predominantly consists of 11S-type globulin called chenopodin, comprising about 37% of the total protein, and also 2S albumin accounting for 35% of the seed protein both stabilized through disulfide bridges. Moreover, quinoa seed contains low concentration of prolamins (0.5-7% of total protein) making it suitable for patients with celiac disease. Different enzymatic, chemical and physical modification methods also can influence the structural and finally nutritional and functional properties of protein isolate. Consequently, considering appropriate nutritional and functional properties of quinoa protein, it can be considered as a good candidate to supply human food products.

Keywords: Functional properties; Modification; Quinoa protein isolate; Structure.

Publication types

Review

MeSH terms

Amino Acids / analysis
Celiac Disease / diet therapy
Chenopodium quinoa / chemistry*
Disulfides / chemistry
Humans
Plant Proteins / analysis
Plant Proteins, Dietary / analysis
Plant Proteins, Dietary / chemistry*
Prolamins / analysis
Seeds / chemistry

Substances

Amino Acids
Disulfides
Plant Proteins
Plant Proteins, Dietary
Prolamins
chenopodin protein, Chenopodium quinoa