Unveiling a new protein concentrate derived from quinoa germ: Exploring a plant-based alternative protein

IF 3.9 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Cereal Science Pub Date : 2025-03-10 DOI:10.1016/j.jcs.2025.104154

Muhammed Muneer Bilal Mk , Amrita Ray , Suresh D. Sakhare

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引用次数: 0

Abstract

Raw quinoa germ (RQG), processed physically, was further refined using hammer milling and fractionated based on particle size into Fine (<100 μm), Medium (100–300 μm), and Coarse (300–500 μm) fractions. These were then defatted to produce quinoa germ protein concentrate (QGPC). The study assessed the influence of particle size and defatting on physicochemical, functional, and rheological properties. Quinoa protein, a complete protein, is concentrated in the germ portion. QGPC showed a higher protein content (43.04 %) compared to RQG (35.43 %). Analysis revealed higher protein and mineral content in coarse fractions, while brightness values increased with decreasing particle size. QGPC demonstrated superior functional properties, including a water-holding capacity (WHC) of 2.78 g/g and oil-holding capacity (OHC) of 3.10 g/g. Coarse fractions exhibited enhanced foaming capacity and stability. The study produced QGPC with a yield exceeding 70 %, characterized by unique functional properties, making it a promising ingredient for targeted food product development.

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来源期刊

Journal of Cereal Science 工程技术-食品科技

CiteScore

7.80

自引率

2.60%

发文量

163

审稿时长

38 days

期刊介绍： The Journal of Cereal Science was established in 1983 to provide an International forum for the publication of original research papers of high standing covering all aspects of cereal science related to the functional and nutritional quality of cereal grains (true cereals - members of the Poaceae family and starchy pseudocereals - members of the Amaranthaceae, Chenopodiaceae and Polygonaceae families) and their products, in relation to the cereals used. The journal also publishes concise and critical review articles appraising the status and future directions of specific areas of cereal science and short communications that present news of important advances in research. The journal aims at topicality and at providing comprehensive coverage of progress in the field.