Composition, protein profile and rheological properties of pseudocereal-based protein-rich ingredients

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dc.contributor.author Alonso-Miravalles, Loreto
dc.contributor.author O'Mahony, James A.
dc.date.accessioned 2018-09-20T15:53:47Z
dc.date.available 2018-09-20T15:53:47Z
dc.date.issued 2018
dc.identifier.citation Alonso-Miravalles, L. and O’Mahony, J. (2018) 'Composition, Protein Profile and Rheological Properties of Pseudocereal-Based Protein-Rich Ingredients', Foods, 7(5), 73 (17pp). doi: 10.3390/foods7050073 en
dc.identifier.volume 7
dc.identifier.issued 5
dc.identifier.startpage 1
dc.identifier.endpage 17
dc.identifier.issn 2304-8158
dc.identifier.uri http://hdl.handle.net/10468/6847
dc.identifier.doi 10.3390/foods7050073
dc.description.abstract The objectives of this study were to investigate the nutrient composition, protein profile, morphology, and pasting properties of protein-rich pseudocereal ingredients (quinoa, amaranth, and buckwheat) and compare them to the more common rice and maize flours. Literature concerning protein-rich pseudocereal ingredients is very limited, mainly to protein profiling. The concentrations of macronutrients (i.e., ash, fat, and protein, as well as soluble, insoluble and total dietary fibre) were significantly higher for the protein-rich variants of pseudocereal-based flours than their regular protein content variants and the rice and maize flours. On profiling the protein component using sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), all samples showed common bands at similar to 50 kDa and low molecular weight bands corresponding to the globulin fraction (similar to 50 kDa) and albumin fraction (similar to 10 kDa), respectively; except rice, in which the main protein was glutelin. The morphology of the starch granules was studied using scanning electron microscopy with quinoa and amaranth showing the smallest sized granules, while buckwheat, rice, and maize had the largest starch granules. The pasting properties of the ingredients were generally similar, except for buckwheat and amaranth, which showed the highest and lowest final viscosity, respectively. The results obtained in this study can be used to better understand the functionality and food applications of protein-rich pseudocereal ingredients. en
dc.format.mimetype application/pdf en
dc.language.iso en en
dc.publisher MDPI AG en
dc.relation.uri http://www.mdpi.com/2304-8158/7/5/73
dc.rights © 2018, the Authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). en
dc.rights.uri http://creativecommons.org/licenses/by/4.0/
dc.subject Pseudocereal en
dc.subject Cereal en
dc.subject Protein-rich ingredients en
dc.subject Macronutrient en
dc.subject Protein profile en
dc.subject Morphology en
dc.subject Rheological properties en
dc.title Composition, protein profile and rheological properties of pseudocereal-based protein-rich ingredients en
dc.type Article (peer-reviewed) en
dc.internal.authorcontactother Seamus Anthony O'Mahony, Food & Nutritional Sciences, University College Cork, Cork, Ireland. +353-21-490-3000 Email: sa.omahony@ucc.ie en
dc.internal.availability Full text available en
dc.description.version Published Version en
dc.contributor.funder European Commission
dc.description.status Peer reviewed en
dc.identifier.journaltitle Foods en
dc.internal.IRISemailaddress sa.omahony@ucc.ie en
dc.identifier.articleid 73
dc.relation.project info:eu-repo/grantAgreement/EC/H2020::RIA/635727/EU/Development of high quality food protein through sustainable production and processing/PROTEIN2FOOD


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© 2018, the Authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). Except where otherwise noted, this item's license is described as © 2018, the Authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
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