期刊
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
卷 74, 期 -, 页码 95-101出版社
ACADEMIC PRESS INC ELSEVIER SCIENCE
DOI: 10.1016/j.jfca.2018.09.009
关键词
Quinoa; Chenopodium quinoa wind; Dry fractionation; Wet fractionation; Quinoa protein; Quinoa starch; Pseudocereals; Food analysis; Food composition
资金
- CONICYT (Formation of Advanced Human Capital Program), Chile
Dry milling and subsequent sieving were evaluated as an alternative to the conventional wet extraction of quinoa (Chenopodium quinoa Willd.) proteins and starch. Specifically, quinoa sweet varieties have the potential to be dry fractionated. Dry fractionation of quinoa is an alternative and more sustainable route for producing protein enriched and starch fractions than conventionally wet fractionation. Quinoa seeds were subjected to coarse grinding and subsequently sieved using different sizes of sieves to obtain fractions enriched in protein and starch. The protein-enriched fractions contained similar to 32% proteins (32 g/100 g dry solids) while the starch-rich fractions contained 86-89% starch (86-89 g/100 g dry solids). The quinoa fractions were characterised and compared to wet-isolated starch and protein. The gelatinization temperature of the starch-rich fraction was influenced by the residual presence of proteins. The starch-rich fraction also had different pasting properties than starch isolate. The unheated protein-enriched fractions showed high water retention capacity and solubility, which could be potentially interesting to apply in gluten-free products.
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