Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/241799
Type: Artigo
Title: The importance of heat against antinutritional factors from Chenopodium quinoa seeds
Author: Silva, José Antonio da
Pompeu, Dávia Guimarães
Costa, Olavo Flores da
Gonçalves, Daniel Bonoto
Spehar, Carlos Roberto
Marangoni, Sérgio
Granjeiro, Paulo Afonso
Abstract: Chenopodium quinoa seeds have high protein content. The nutritional value of quinoa is superior compared with traditional cereals. Its essential amino acid composition is considered next to the ideal, and its quality matches that of milk proteins. In this study, the seed storage proteins from Chenopodium quinoa were extracted, fractionated, partially purified, and characterized. The structural characterization was performed by Tricine-SDS-PAGE and two-dimensional electrophoresis, and it confirmed the presence of proteins of molecular weight of 30 and 7kDa, probably corresponding to lectins and trypsin inhibitors, respectively. The functional characterization of these proteins evidenced their activity as antinutritional factors due to their in vitro digestibility. Quinoa proteins have an excellent amino acid composition with many essential amino acids. In vitro digestibility evaluation indicated that heat-treated samples showed a more complete digestion than the native state samples. Quinoa seeds can be an important cereal in human diet after adequate heat treatment.
Chenopodium quinoa seeds have high protein content. The nutritional value of quinoa is superior compared with traditional cereals. Its essential amino acid composition is considered next to the ideal, and its quality matches that of milk proteins. In this study, the seed storage proteins from Chenopodium quinoa were extracted, fractionated, partially purified, and characterized. The structural characterization was performed by Tricine-SDS-PAGE and two-dimensional electrophoresis, and it confirmed the presence of proteins of molecular weight of 30 and 7kDa, probably corresponding to lectins and trypsin inhibitors, respectively. The functional characterization of these proteins evidenced their activity as antinutritional factors due to their in vitro digestibility. Quinoa proteins have an excellent amino acid composition with many essential amino acids. In vitro digestibility evaluation indicated that heat-treated samples showed a more complete digestion than the native state samples. Quinoa seeds can be an important cereal in human diet after adequate heat treatment.
Subject: Sementes
Quinoa
Digestibilidade in vitro
Inibidores de proteases
Lectinas
Country: Brasil
Editor: Sociedade Brasileira de Ciencia e Tecnologia de Alimentos
Citation: The Importance Of Heat Against Antinutritional Factors From Chenopodium Quinoa Seeds. Soc Brasileira Ciencia Tecnologia Alimentos, v. 35, p. 74-82 JAN-MAR-2015.
Rights: aberto
Identifier DOI: 10.1590/1678-457X.6427
Address: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000100074
Date Issue: 2015
Appears in Collections:IB - Artigos e Outros Documentos

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