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.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 503855
Title A Hybrid Dry and Aqueous Fractionation Method to Obtain Protein-Rich Fractions from Quinoa (Chenopodium quinoa Willd)
Author(s) Avila Ruiz, Geraldine; Arts, Anke; Minor, Marcel; Schutyser, Maarten
Source Food Bioprocess Technology 9 (2016)9. - ISSN 1935-5130 - p. 1502 - 1510.
DOI https://doi.org/10.1007/s11947-016-1731-0
Department(s) FBR Food Technology
Food Process Engineering
VLAG
Publication type Refereed Article in a scientific journal
Publication year 2016
Keyword(s) Hybrid fractionation - Protein purity - Protein yield - Quinoa protein - Wet fractionation
Abstract

Combination of dry and aqueous fractionation is investigated to obtain protein-rich fractions from quinoa in a milder and more sustainable way compared to conventional wet fractionation. Dry fractionation of quinoa involved milling and subsequent air classification, generating a protein-enriched embryo fraction. Subsequently, this fraction was milled, suspended, and further fractionated by aqueous phase separation. The efficiency of aqueous phase separation could be improved by addition of NaCl (0.5 M). Finally, the top aqueous phase was decanted and ultrafiltered, resulting in a protein purity of 59.4 w/dw% for the 0.5 M NaCl-protein solution and a protein yield (gram protein obtained/gram protein in seed) of 62.0 %. Having used 98 % less water compared to conventional wet extraction, the hybrid dry and aqueous fractionation is a promising method for industry to create value from quinoa in a more economic and sustainable friendly way while minimizing the impact on quinoa’s native protein functionality.

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