The DOI matches its Crossref record; 1 of the 1 references it cites were found in a registry or an index.
Functional and Bioactive Properties of Quinoa Seed Protein Hydrolysates
Abstract
ABSTRACT: Quinoa protein concentrate was hydrolyzed with alcalase to obtain a hydrolysate that was fractionated by ultrafiltration using 10000‐ and 5000‐molecular‐weight cutoff membranes. Functional properties of the protein concentrate, protein hydrolysate, and membrane permeates were compared at different pH values. Protein solubility of the hydrolysate and membrane permeates were significantly higher ( P = 0.05) than that of the protein concentrate. The protein concentrate had a significantly higher ( P = 0.05) emulsifying activity index than the protein hydrolysate and membrane permeates. Membrane fractionation of the protein hydrolysate into lower‐molecular‐weight pep tides significantly reduced ( P = 0.05) foaming properties, but it improved radical scavenging activity and the ability to inhibit the activity of angiotensin‐converting enzyme.
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Cites
High-Cysteine 2S Seed Storage Proteins from Quinoa (Chenopodium quinoa)
Brinegar, C., Sine, B., & Nwokocha, L. (1996) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf950830+ · Cited by 91
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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
Nutritional and Biological Value of Quinoa (Chenopodium quinoa Willd.)
Vilcacundo, R., & Hernández-Ledesma, B. (2017) · Current Opinion in Food Science · doi:10.1016/j.cofs.2016.11.007 · Cited by 334
Ruiz, G. A., Xiao, W., van Boekel, M., Minor, M., & Stieger, M. (2016) · Food Chemistry · doi:10.1016/j.foodchem.2016.04.052 · Cited by 209
Girgih, A. T., Udenigwe, C. C., & Aluko, R. E. (2013) · Plant Foods for Human Nutrition · doi:10.1007/s11130-013-0340-6 · Cited by 93
Self-citationQuinoa: In Perspective of Global Challenges
Jaikishun, S., Li, W., Yang, Z., & Song, S. (2019) · Agronomy · doi:10.3390/agronomy9040176 · Cited by 86
López, D. N., Galante, M., Raimundo, G., Spelzini, D., & Boeris, V. (2019) · Food Research International · doi:10.1016/j.foodres.2018.08.056 · Cited by 77
Ren, G., Zhu, Y., Shi, Z., & Li, J. (2017) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.8278 · Cited by 67
Ozón, B., Cotabarren, J., Valicenti, T., Graciela Parisi, M., & David Obregón, W. (2022) · Food Chemistry · doi:10.1016/j.foodchem.2022.132185 · Cited by 66
(2014) · Cited by 60
Tavano, O. L., Amistá, M. J. D. M., Del Ciello, G., Rodrigues, M. C. M., Bono Nishida, A. M., Valadares, L. A., Siqueira, B. M., Gomes, R. A. D. S., Parolini, M. T., & Silva Junior, S. I. D. (2022) · Current Research in Food Science · doi:10.1016/j.crfs.2022.06.006 · Cited by 45
Wang, S., Miao, S., & Sun, D.-W. (2024) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2023.104285 · Cited by 41
Manzanilla-Valdez, M. L., Boesch, C., Martinez-Villaluenga, C., Montaño, S., & Hernández-Álvarez, A. J. (2024) · Food Hydrocolloids for Health · doi:10.1016/j.fhfh.2024.100191 · Cited by 10
Farahmand, A., Naji-Tabasi, S., Ghorani, B., Emadzadeh, B., Modiri-Dovom, A., & Toker, O. S. (2026) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2026.104433 · Cited by 4
Metadata
- Authors
- Aluko, R. E., & Monu, E.
- Venue
- Journal of Food Science
- Publisher
- Wiley
- Published
- 2003-05
- Volume
- 68
- Issue
- 4
- Pages
- 1254-1258
- ISSN
- 0022-1147 (ISSN-L)
- 1750-3841
- OpenAlex
- W2119315551
- Cited by
- 282
- References
- 1
- FWCI
- 0.75
- Type
- journal article
- Language
- en
- Open access
- closed
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