Research Progress on Extraction, Functional Properties and Modification Approach of Quinoa Protein

FU Lixiao; FENG Xiao; TANG Xiaozhi

doi:10.13386/j.issn1002-0306.2023010086

Volume 44 Issue 23

Nov. 2023

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Science and Technology of Food Industry > 2023 > 44(23): 346-353. > DOI: 10.13386/j.issn1002-0306.2023010086

FU Lixiao, FENG Xiao, TANG Xiaozhi. Research Progress on Extraction, Functional Properties and Modification Approach of Quinoa Protein[J]. Science and Technology of Food Industry, 2023, 44(23): 346−353. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023010086.

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Research Progress on Extraction, Functional Properties and Modification Approach of Quinoa Protein

College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics,Nanjing 210023, China

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Received Date: January 11, 2023
Available Online: September 24, 2023

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Abstract

Abstract

Quinoa is considered as a pseudo-cereal and recommended by FAO as the most suitable "whole food" for human consumption. With the rapid development of the health industry, the demand for quinoa products is increasing. According to the FAO standards, quinoa protein has a balanced amino acid composition, containing nine essential amino acids. It is also rich in lysine and methionine compared with other grains and legumes. Therefore, more and more studies have focused on the nutritional value and functional properties of quinoa protein. In this study, the composition, nutritional value and extraction methods of quinoa protein are reviewed, and the research progress in the functional properties such as emulsification, foaming, gelation and digestion properties of quinoa protein are also discussed. In addition, due to the enhanced functional properties of quinoa protein after modification, the effects of physical and biological modification on the functional properties of quinoa protein are also summarized in this paper. Quinoa protein, as a high-quality protein, can be deeply explored and applied in the processing of plant proteins, promoting the industrialization of quinoa protein.
- quinoa protein,
- nutritional value,
- extraction methods,
- functional properties,
- modification approach

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References (78)

References

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Science and Technology of Food Industry

Research Progress on Extraction, Functional Properties and Modification Approach of Quinoa Protein

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