Modulation of physico-chemical and technofunctional properties of quinoa protein isolate: Effect of precipitation acid

Marina Campos Assumpcao de Amarante*, Lydia Ong, Fotis Spyropoulos, Sally Gras, Bettina Wolf*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

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Abstract

The typically low solubility and gelation capacity of plant proteins can impose challenges in the design of high-quality plant-based foods. The acid used during the precipitation step of plant protein isolate extraction can influence protein functionality. Here, acetic acid and citric acid were used to extract quinoa protein isolate (QPI) from quinoa flour, as these acids are more kosmotropic than the commonly used HCl, promoting the stabilisation of the native protein structure. While proximate analysis showed that total protein was similar for the three isolates, precipitation with kosmotropic acids increased soluble protein, which correlated positively with gel strength. Microstructure analysis revealed that these gels contained a less porous protein network with lipid droplet inclusions. This study shows that the choice of precipitation acid offers an opportunity to tailor the properties of quinoa protein isolate for application, a strategy that is likely applicable to other plant protein isolates.
Original languageEnglish
Article number140399
JournalFood Chemistry
Volume457
Early online date14 Jul 2024
DOIs
Publication statusPublished - 1 Nov 2024

Keywords

  • plant protein
  • gelation
  • thermal properties
  • acid precipitation
  • kosmotropes
  • functionality

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