Evaluation of the nutritional, in vitro protein digestive and bioactive characteristics of a quinoa-based protein beverage

文献类型： 外文期刊

第一作者： Li, Mengzhuo

作者： Li, Mengzhuo;Li, Mengzhuo;Wang, Junjuan;Zhao, Xiaoyan;Wang, Dan;Zhao, Yuanyan;Ge, Zhiwen;Qin, Peiyou;Zhu, Manli;Zhang, Lizhen;Zou, Liang;Qin, Peiyou

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关键词： Quinoa; Plant-based protein beverage; Amino acid score; In vitro protein digestibility; Antioxidant activity; ACE inhibitory activity

期刊名称：FOOD CHEMISTRY-X （ 影响因子：8.2； 五年影响因子：8.2 ）

ISSN： 2590-1575

年卷期： 2025 年 28 卷

页码：

收录情况： SCI

摘要： This study investigated the nutritional, digestive properties and potential health effects of a quinoa-based protein beverage (QBPB). In terms of nutrition, QBPB demonstrated superior nutritional estimates than a commercial oat-based liquid beverage, with a higher essential amino acids/total amino acids ratio (40.69 %), essential amino acids/non-essential amino acids ratio (68.62 %), amino acid score (87.50 %), essential amino acid index (89.58), and predicted biological value (85.95). QBPB exhibited a high in-vitro protein digestibility (89.21 %) and protein digestibility-corrected amino acid score (0.78), which was close to ideal protein. After digestion, QBPB showed enhanced antioxidant activity with an IC50 for ABTS radical scavenging activity of 2.15 mg/mL, and ACE inhibitory activity with an IC50 of 0.19 mg/mL. Overall, QBPB showed promising protein quality and health effects. This study provides a significant basis for exploration of the nutritional and health benefits of quinoabased functional foods and for promotion of quinoa in food production.

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