Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/241799
Type: Artigo de periódico
Title: The Importance Of Heat Against Antinutritional Factors From Chenopodium Quinoa Seeds
Author: da Silva
Jose Antonio; Pompeu
Davia Guimaraes; da Costa
Olavo Flores; Goncalves
Daniel Bonoto; Spehar
Carlos Roberto; Marangoni
Sergio; 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.
Subject: In-vitro Digestion
Kunitz Trypsin-inhibitor
Protein Digestibility
Phaseolus-vulgaris
Gastrointestinal Digestion
Nutritional-evaluation
Functional-properties
Whey Proteins
Lectin
Purification
Country: CAMPINAS
Editor: SOC BRASILEIRA CIENCIA TECNOLOGIA ALIMENTOS
Rights: fechado
Identifier DOI: 10.1590/1678-457X.6427
Address: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000100074&lng=en&nrm=iso&tlng=en
Date Issue: 2015
Appears in Collections:Unicamp - Artigos e Outros Documentos

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