Structural, nutritional, and functional properties of amaranth protein and its application in the food industry: A review
Abstract
Due to population and environmental concerns, more sustainable proteins are needed as alternatives to traditional proteins, including meat, milk, and soy proteins. Amaranth protein has been considered as a complete protein that is also gluten‐free and balanced in amino acid composition. Amaranth protein is rich in bioactive peptides, and its hydrolysis products have been demonstrated to be potential in preventing several diseases such as cardiovascular disease, cancer, and diabetes. Amaranth protein is high in albumin, glutenin, and globulin, whereas the variability in albumin and glutenin content is dependent on the geography and variety of amaranth. In the food industry, amaranth protein is currently used in nutritionally fortified foods, gluten‐free foods, and food protein‐based films. Due to its excellent nutritional and bifunctional properties, amaranth protein has shown a great potential in functional foods and meat analogues. This review provides an overview of several properties of amaranth protein, including nutrition, bioactivity, structure, as well as its applications in the food industry and prospects. By reviewing the above properties of amaranth protein, it is considered as one of the promising sustainable alternative protein sources for future foods.
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Buckwheat sulfur-containing amino acid values are more variable and should be interpreted cautiously because methionine and cysteine are sensitive to hydrolysis and analytical conditions.
“whereas sulfur-containing amino acid values are more variable and should be interpreted cautiously because methi onine and cysteine are sensitive to hydrolysis and analytical conditions”
From Structure-function design of amaranth, buckwheat and quinoa proteins as hydrocolloids for emulsion and gel structuring (2027) · cites this paper as Zhang et al., 2023
Buckwheat shows comparable lysine levels of approximately 5.0-7.0 g/100 g protein.
“Buckwheat shows comparable lysine levels of approximately 5.0-7.0 g/100 g protein”
From Structure-function design of amaranth, buckwheat and quinoa proteins as hydrocolloids for emulsion and gel structuring (2027) · cites this paper as Zhang et al., 2023
Solubility of pseudocereal proteins depends on how the soluble fraction is operationally defined.
“For instance, solubility depends on how the soluble fraction is operationally defined (Zhang et al., 2023).”
From Structure-function design of amaranth, buckwheat and quinoa proteins as hydrocolloids for emulsion and gel structuring (2027) · cites this paper as Zhang et al., 2023
Cites
Quinoa protein: Composition, structure and functional properties
Dakhili, S., Abdolalizadeh, L., Hosseini, S. M., Shojaee-Aliabadi, S., & Mirmoghtadaie, L. (2019) · Food Chemistry · doi:10.1016/j.foodchem.2019.125161 · Cited by 363 · see citing works
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Yan, X., & Zhu, F. (2027) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2026.113137
- Authors
- Zhang, X., Shi, J., Fu, Y., Zhang, T., Jiang, L., & Sui, X.
- Affiliations
- College of Food Science Northeast Agricultural University Harbin China
- ORCID
- Sui, Xiaonan
- Venue
- Sustainable Food Proteins
- Publisher
- Wiley
- Published
- 2023-03
- Volume
- 1
- Issue
- 1
- Pages
- 45-55
- ISSN
- 2771-9693
- Cited by
- 40
- References
- 1
- Language
- en
- Funders
- National Natural Science Foundation of China (32022068, U22A20548)
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