Conformational, physiochemical, and functional properties of quinoa protein isolate influenced by thermal treatment

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Science Pub Date : 2025-02-10 DOI:10.1111/1750-3841.70051

Jiaojiao Chang, Yong Zhao, Jingwen Xu

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引用次数: 0

Abstract

This study investigated the effect of various thermal treatments, including atmospheric boiling (AB), high-pressure boiling (HPB), and baking (B), on the conformational, physicochemical, and functional properties of quinoa protein isolate (QPI), as well as its in vitro digestibility. Thermal treatment resulted in QPI denaturation, unfolding, and more exposure of hydrophobic groups, which was reflected as the reduced content of α-helix and increased contents of β-sheet and β-turn. The reduced content of free sulfhydryl (SH) groups and total SH groups in thermally treated QPI also indicated that thermal treatment promoted QPI denaturation and unfolding. The functionalities of QPI, such as solubility, oil-holding capacity, emulsification index, emulsion stability, and gel strength, were improved by thermal treatment, wherein HPB-QPI > AB-QPI > B-QPI > control QPI. Thermal treatment improved in vitro digestibility of QPI and the contents of essential amino acids and hydrophobic amino acids compared to those of control QPI. HPB-QPI showed the highest digestibility in vitro up to 88.26%, and the highest content of essential amino acids and hydrophobic amino acids up to 497.17 mg/g and 344.45 mg/g, respectively. This study provided new insights into the conformational behaviors and functionalities of QPI through thermal processing for benefiting their applications in the food industry.

Practical Application

Through thermal treatment, the functional properties of quinoa protein were significantly enhanced, leading to improvements in plant-based beverages, emulsified foods, and baked goods, thereby expanding its range of applications in the food industry.

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来源期刊

Journal of Food Science 工程技术-食品科技

CiteScore

7.10

自引率

2.60%

发文量

412

审稿时长

3.1 months

期刊介绍： The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.