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New insights into red and white quinoa protein isolates: Nutritional, functional, thermal properties

Alsaleem, Khalid A., Moftah, Rofida F., El-Geddawy, Mennatallah M. A.·2024·Processes
DOI 10.3390/pr12122822
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Abstract

Quinoa (Chenopodium quinoa Willd.) seeds, renowned for their nutritional richness and balanced amino acid profile, offer promising potential as food ingredients. This study focused on extracting and characterizing the protein isolates from red and white quinoa varieties to evaluate their physicochemical and functional properties. Protein isolation involved alkaline solubilization and isoelectric precipitation, followed by characterization through amino acid analysis, phenolic profiling, scanning electron microscopy (SEM), zeta potential measurement, particle size distribution analysis, Differential Scanning Calorimetry (DSC), and rheological studies. The results showed that both the red and white quinoa protein isolates exhibited high protein content and essential amino acids, with notable differences in their amino acid compositions. The phenolic and flavonoid content varied between the red and white quinoa seeds, highlighting their potential antioxidant properties. SEM revealed distinct microstructural differences between the red and white quinoa protein isolates. Zeta potential measurements indicated the negative surface charges, influencing the stability in the solution. A particle size distribution analysis showed the monomodal distributions with minor variations in the mean particle size. The DSC profiles demonstrated multiple denaturation peaks, reflecting the complex protein compositions. Rheological studies indicated diverse gelation behaviors and mechanical properties. Overall, this comprehensive characterization underscores the potential of quinoa protein isolates as functional food ingredients with diverse applications in the food industry.

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Cited by

Sorted by citations

Authors
Alsaleem, K. A., Moftah, R. F., & El-Geddawy, M. M. A.
Affiliations
  • Department of Food Science and Human Nutrition, College of Agriculture and Food, Qassim University, Buraydah 51452, Saudi Arabia
  • Food Science and Technology Department, Faculty of Agriculture, Assiut University, Assiut 71511, Egypt
ORCID
Venue
Processes
Publisher
MDPI AG
Published
2024-12-09
Volume
12
Issue
12
Pages
2822
ISSN
2227-9717
DOI
10.3390/pr12122822
Cited by
9
References
2
Language
en
Licence
creativecommons.org/licenses/by/4.0/ (vor)
Funders
Qassim University (QU-APC-2024-9/1)

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