Modulating the techno-functional properties of quinoa (Chenopodium quinoa Wild) protein concentrate using high-pressure technologies and their impact on in vitro digestibility: A comparative study

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies Pub Date : 2024-10-01 DOI:10.1016/j.ifset.2024.103833

Ludmilla de Carvalho Oliveira , Fabiana Helen Santos , Ruann Janser Soares de Castro , Sara Fonseca Monteiro , Marcelo Cristianini

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引用次数: 0

Abstract

High hydrostatic pressure (HHP; 200–600 MPa at 24 °C for 20 min) and dynamic high pressure (DHP; 50–180 MPa) were applied to modulate the techno-functional properties of quinoa protein concentrate (QPC) produced from non-defatted flour using a lab-scale extraction. QPC's unique composition, with 74.6 % protein and significant levels of unsaturated fatty acids, influenced the effects of HHP and DHP. HHP significantly (P < 0.05) enhanced hydration properties, peaking at 400 and 500 MPa (on average 4.34 g/g), while DHP reduced the oil absorption capacity from 2.5 to 1.8 g/g. Both processing techniques decreased QPC protein solubility. This reduction corresponded to decreased foaming capacity and emulsifying properties in HHP-processed QPC. DHP increased emulsifying activity and stability indices, with optimized improvements at 100 MPa of 39.4 and 414.4 %, respectively. These modifications in QPC's properties occurred without noticeable loss in in vitro protein digestibility (IVPD_average = 86.1 %). The findings support the potential of high-pressure technologies to uniquely modulate different techno-functional properties of QPC, produced from non-defatted flour, while maintaining high digestibility, thereby offering greater versatility in its use.

Industrial relevance

Quinoa is a strategic choice for diversifying plant protein sources, with the use of non-defatted flour in QPC production offering new insights into its composition and properties, reducing both costs and environmental impact. In this study, HHP and DHP, recognized as “green” physical processing technologies, demonstrated advantageous potential to develop innovative quinoa protein ingredients with added value and clean-label appeal, while maintaining their high nutritional value. The distinctive effects of high-pressure technologies and varying pressure levels on modulating QPC's techno-functional properties underscore the creation of multifunctional QPC and the optimization of key properties, addressing the urgent demands of the plant-based food segment.

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利用高压技术调节藜麦蛋白浓缩物的技术功能特性及其对体外消化率的影响：比较研究

采用实验室规模的萃取方法，利用高静水压（HHP；200-600 兆帕，24 °C，20 分钟）和动态高压（DHP；50-180 兆帕）调节从非脱脂面粉中提取的藜麦浓缩蛋白（QPC）的技术功能特性。QPC 的独特成分（74.6% 的蛋白质和大量不饱和脂肪酸）影响了 HHP 和 DHP 的效果。HHP 显著（P < 0.05）提高了水合特性，在 400 和 500 MPa 时达到峰值（平均 4.34 g/g），而 DHP 则将吸油能力从 2.5 g/g 降至 1.8 g/g。两种加工技术都降低了 QPC 蛋白质溶解度。这种降低与 HHP 加工 QPC 的发泡能力和乳化特性降低相对应。DHP 提高了乳化活性和稳定性指数，在 100 兆帕时的优化改进分别为 39.4% 和 414.4%。QPC 性能的这些改变并没有明显降低体外蛋白质消化率（IVPD 平均值 = 86.1%）。研究结果表明，在保持高消化率的同时，高压技术有潜力独特地调节用非脱脂面粉生产的 QPC 的不同技术功能特性，从而为其使用提供更大的通用性。工业相关性藜麦是植物蛋白来源多样化的战略选择，在 QPC 生产中使用非脱脂面粉为其成分和特性提供了新的见解，降低了成本和对环境的影响。在这项研究中，被公认为 "绿色 "物理加工技术的 HHP 和 DHP 在开发具有附加值和清洁标签吸引力的创新型藜麦蛋白质配料方面展现出优势潜力，同时还能保持其较高的营养价值。高压技术和不同压力水平在调节 QPC 技术功能特性方面的独特效果强调了多功能 QPC 的创造和关键特性的优化，从而满足了植物性食品领域的迫切需求。

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来源期刊

Innovative Food Science & Emerging Technologies 工程技术-食品科技

CiteScore

12.00

自引率

6.10%

发文量

259

审稿时长

25 days

期刊介绍： Innovative Food Science and Emerging Technologies (IFSET) aims to provide the highest quality original contributions and few, mainly upon invitation, reviews on and highly innovative developments in food science and emerging food process technologies. The significance of the results either for the science community or for industrial R&D groups must be specified. Papers submitted must be of highest scientific quality and only those advancing current scientific knowledge and understanding or with technical relevance will be considered.