Isolation and evaluation of quinoa (Chenopodium quinoa Willd.) protein fractions. A nutritional and bio-functional approach to the globulin fraction

Isolation and evaluation of quinoa (Chenopodium quinoa Willd.) protein fractions. A nutritional and bio-functional approach to the globulin fraction

This study evaluated the solubility profiles of quinoa grain proteins and applied a complete process for the isolation of its main protein fractions, namely: albumins, globulins, prolamins and glutelins, which corresponded to 26.96%, 41.3%, 1.7% and 23.16% of the total protein content, respectively....

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Bibliographic Details
Main Authors: Olga Luisa Tavano, Maria Julia de Miguel Amistá, Giani Del Ciello, Marilia Caroline Martini Rodrigues, Amanda Marcela Bono Nishida, Letícia Alves Valadares, Bruno Moreira Siqueira, Roseli Aparecida da Silva Gomes, Marco Túlio Parolini, Sinézio Inácio da Silva Junior
Format: Article
Language:English
Published: Elsevier 2022-01-01
Series:Current Research in Food Science
Subjects:
Globulins
Protein solubility
Bioactive peptides
Antioxidant peptides
Online Access:http://www.sciencedirect.com/science/article/pii/S2665927122000958

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