Evaluation of the nutritional, in vitro protein digestive and bioactive characteristics of a quinoa-based protein beverage

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-05-01 DOI:10.1016/j.fochx.2025.102609

Mengzhuo Li , ManLi Zhu , Junjuan Wang , Liang Zou , Xiaoyan Zhao , Dan Wang , Yuanyan Zhao , Zhiwen Ge , Lizhen Zhang , Peiyou Qin

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引用次数: 0

Abstract

This study investigated the nutritional, digestive properties and potential health effects of a quinoa-based protein beverage (QBPB). In terms of nutrition, QBPB demonstrated superior nutritional estimates than a commercial oat-based liquid beverage, with a higher essential amino acids/total amino acids ratio (40.69 %), essential amino acids/non-essential amino acids ratio (68.62 %), amino acid score (87.50 %), essential amino acid index (89.58), and predicted biological value (85.95). QBPB exhibited a high in-vitro protein digestibility (89.21 %) and protein digestibility-corrected amino acid score (0.78), which was close to ideal protein. After digestion, QBPB showed enhanced antioxidant activity with an IC₅₀ for ABTS radical scavenging activity of 2.15 mg/mL, and ACE inhibitory activity with an IC₅₀ of 0.19 mg/mL. Overall, QBPB showed promising protein quality and health effects. This study provides a significant basis for exploration of the nutritional and health benefits of quinoa-based functional foods and for promotion of quinoa in food production.

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藜麦蛋白饮料的营养、体外蛋白质消化和生物活性评价

本研究探讨了藜麦蛋白饮料（QBPB）的营养、消化特性和潜在的健康效应。在营养方面，QBPB具有较高的必需氨基酸/总氨基酸比（40.69%）、必需氨基酸/非必需氨基酸比（68.62%）、氨基酸评分（87.50%）、必需氨基酸指数（89.58）和预测生物学价值（85.95），具有较好的营养价值。QBPB具有较高的体外蛋白质消化率（89.21%）和蛋白质消化率校正氨基酸评分（0.78），接近理想蛋白质。经消化后，QBPB具有较强的抗氧化活性，对ABTS自由基的清除IC50为2.15 mg/mL，对ACE的抑制IC50为0.19 mg/mL。总体而言，QBPB显示出良好的蛋白质质量和健康效应。本研究为探索以藜麦为原料的功能性食品的营养和健康价值，促进藜麦在食品生产中的应用提供了重要依据。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.