Effect of pH and concentration on physicochemical, adsorption kinetics and rheology properties of quinoa protein: Functional correlations

Q3 Materials Science

JCIS open Pub Date : 2025-03-11 DOI:10.1016/j.jciso.2025.100131

José Fernando Solanilla-Duque, Diego Fernando Roa-Acosta, Jesús Eduardo Bravo-Gómez

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Abstract

In the present manuscript protein isolates and hydrolysates have countless applications in the food industry due to their functional (solubility, emulsifying power, adsorption capacity, foaming capacity) and nutritional properties [1]. In the present manuscript, the interfacial, rheological, and functional properties of the quinoa protein isolate (QPI) at pH 5 and pH 7 were studied. Dilatational module behavior versus surface pressure was evaluated, using the Frumkin-Lucassen model for QPI, which showed a good fit in the first part of the curve (before achieving a plateau) evidencing the formation of the first interfacial layer. Moreover, the gel formation from QPI was evaluated at different concentrations (5, 10 and 15 % (w/w)). Rheological measurements indicated that higher protein concentrations at pH 5 resuts in a raise in the gel point temperature. It was also found that QPI showed better emulsifying and foaming capacity at pH 5 than at pH 7. An increase in the QPI concentration in the emulsion formulation produces greater thermal stability. The results obtained show the feasibility of using a quinoa protein isolate as an ingredient in functional foods (Modified (enriched or enhanced) foods, conventional foods, medicinal foods and foods for dietetic use.).

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