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
作者： Li, Mengzhuo 1 ; Zhu, Manli 3 ; Wang, Junjuan 2 ; Zou, Liang 4 ; Zhao, Xiaoyan 2 ; Wang, Dan 2 ; Zhao, Yuanyan 2 ; Ge, Zhiwen 2 ; Zhang, Lizhen 3 ; Qin, Peiyou 2 ;
作者机构： 1.Chinese Acad Agr Sci, Inst Crop Sci, Beijing 100081, Peoples R China
2.Beijing Acad Agr & Forestry Sci, Inst Agrifood Proc & Nutr, Beijing 100097, Peoples R China
3.Shanxi Univ, Sch Life Sci, Key Lab Chem Biol & Mol Engn, Minist Educ, Taiyuan 030006, Peoples R China
4.Chengdu Univ, Key Lab Coarse Cereal Proc, Sichuan Engn & Technol Res Ctr Coarse Cereal Ind, Sch Food & Biol Engn,Minist Agr & Rural Affairs, Chengdu 610106, Peoples R China
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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