Preparation of quinoa protein with ultrasound pretreatment and its effects on the physicochemical properties, structural and digestion characterizations

Yiju Li; Wei Wang; Tianliang Wu; Haixi You; Huan Liu; Xuebo Liu; Liying Wang; Long Ding

doi:10.1016/j.ijbiomac.2023.124202

Preparation of quinoa protein with ultrasound pretreatment and its effects on the physicochemical properties, structural and digestion characterizations

Int J Biol Macromol. 2023 May 31:238:124202. doi: 10.1016/j.ijbiomac.2023.124202. Epub 2023 Mar 24.

Authors

Yiju Li¹, Wei Wang¹, Tianliang Wu¹, Haixi You¹, Huan Liu², Xuebo Liu¹, Liying Wang³, Long Ding⁴

Affiliations

¹ College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China.
² Chongqing Institute for Food and Drug Control, Chongqing 401121, PR China.
³ College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China; Beijing Technology and Business University, Beijing 100048, PR China. Electronic address: wly99@nwafu.edu.cn.
⁴ College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China. Electronic address: longding@nwafu.edu.cn.

PMID: 36966857
DOI: 10.1016/j.ijbiomac.2023.124202

Abstract

This study aimed to investigate the effects of ultrasound pretreatment on the yield and the physicochemical properties, structural and digestion characterizations of quinoa protein (QP). Results showed that under the conditions of ultrasonic power density of 0.64 W/mL, ultrasonication time of 33 min, and the liquid-solid ratio of 24 mL/g, the highest yield of QP at 68.403 % was obtained, which was significantly higher than that without ultrasound pretreatment at 51.26 ± 1.76 % (P < 0.05). Ultrasound pretreatment decreased the average particle size and ζ-potential but increased the hydrophobicity of QP (P < 0.05). However, no significant protein degradation and secondary structure changes of QP by ultrasound pretreatment were observed. In addition, ultrasound pretreatment slightly improved the in vitro digestibility of QP and reduced the dipeptidyl peptidase IV (DPP-IV) inhibitory activity of the hydrolysate of QP by in vitro digestion. Overall, this work demonstrates that ultrasound-assisted extraction is appropriate for improving the extraction efficiency of QP.

Keywords: Quinoa protein; Structural and digestion characterization; Ultrasound.

MeSH terms

Chenopodium quinoa* / chemistry
Digestion
Hydrophobic and Hydrophilic Interactions
Proteins
Proteolysis

Substances

Proteins