Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

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Record number 503509
Title Effect of extraction pH on heat-induced aggregation, gelation and microstructure of protein isolate from quinoa (Chenopodium quinoa Willd)
Author(s) Ruiz, Geraldine Avila; Xiao, Wukai; Boekel, Tiny van; Minor, Marcel; Stieger, Markus
Source Food Chemistry 209 (2016). - ISSN 0308-8146 - p. 203 - 210.
DOI https://doi.org/10.1016/j.foodchem.2016.04.052
Department(s) FBR Food Technology
CS OnderwijsinstituutOnderwijsinstituut
VLAG
Chair Sensory Science and Eating Behaviour
Publication type Refereed Article in a scientific journal
Publication year 2016
Keyword(s) Aggregation - Denaturation - Extraction - Gelation - Protein - Quinoa - Solubility
Abstract

The aim of this study was to determine the influence of extraction pH on heat-induced aggregation, gelation and microstructure of suspensions of protein isolates extracted from quinoa (Chenopodium quinoa Willd). Quinoa seed protein was extracted by alkaline treatment at various pH values (pH 8 (E8), 9 (E9), 10 (E10) and 11 (E11)), followed by acid precipitation. The obtained protein isolates were freeze dried. The protein isolates E8 and E9 resulted in a lower protein yield as well as less protein denaturation. These isolates also had a higher protein purity, more protein bands at higher molecular weights, and a higher protein solubility in the pH range of 3-4.5, compared to the isolates E10 and E11. Heating the 10% w/w protein isolate suspensions E8 and E9 led to increased aggregation, and semi-solid gels with a dense microstructure were formed. The isolate suspensions E10 and E11, on the other hand, aggregated less, did not form self-supporting gels and had loose particle arrangements. We conclude that extraction pH plays an important role in determining the functionality of quinoa protein isolates.

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