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

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dc.contributor.authorAlonso-Miravalles, Loreto
dc.contributor.authorO'Mahony, James A.
dc.contributor.funderEuropean Commission
dc.date.accessioned2018-09-20T15:53:47Z
dc.date.available2018-09-20T15:53:47Z
dc.date.issued2018
dc.description.abstractThe 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.description.statusPeer revieweden
dc.description.versionPublished Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.articleid73
dc.identifier.citationAlonso-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/foods7050073en
dc.identifier.doi10.3390/foods7050073
dc.identifier.endpage17
dc.identifier.issn2304-8158
dc.identifier.issued5
dc.identifier.journaltitleFoodsen
dc.identifier.startpage1
dc.identifier.urihttps://hdl.handle.net/10468/6847
dc.identifier.volume7
dc.language.isoenen
dc.publisherMDPI AGen
dc.relation.projectinfo:eu-repo/grantAgreement/EC/H2020::RIA/635727/EU/Development of high quality food protein through sustainable production and processing/PROTEIN2FOOD
dc.relation.urihttp://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.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectPseudocerealen
dc.subjectCerealen
dc.subjectProtein-rich ingredientsen
dc.subjectMacronutrienten
dc.subjectProtein profileen
dc.subjectMorphologyen
dc.subjectRheological propertiesen
dc.titleComposition, protein profile and rheological properties of pseudocereal-based protein-rich ingredientsen
dc.typeArticle (peer-reviewed)en
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