Effects of microwave heating, steaming, boiling and baking on the structure and functional properties of quinoa (Chenopodium quinoaWilld.) protein isolates
文献类型： 外文期刊
作者： Wang, Lei 1 ; Dong, Ji-lin 1 ; Zhu, Ying-ying 1 ; Shen, Rui-ling 1 ; Wu, Li-gen 2 ; Zhang, Kang-yi 3 ;
作者机构： 1.Zhengzhou Univ Light Ind, Coll Food & Biol Engn, Zhengzhou 450000, Henan, Peoples R China
2.Henan Univ Technol, Coll Food Sci & Technol, Zhengzhou 450000, Henan, Peoples R China
3.Henan Acad Agr Sci, Inst Food Sci & Technol, Zhengzhou 45000, Henan, Peoples R China
关键词： Functional properties; heat treatments; quinoa protein isolates; structure
期刊名称：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY （ 影响因子：3.713； 五年影响因子：3.408 ）
ISSN： 0950-5423
年卷期：
页码：
收录情况： SCI
摘要： The effects of microwave heating (MW), steaming (SM), boiling (BL) and baking (BK) on the structure and functional properties of quinoa protein isolates (QPI) were investigated. SDS-PAGE showed the 20-30 kDa band strength of QPI-BL was enhanced, which indicated the disulphide bond was broken and protein molecules dissociated. Due to the recombination of subunits, some large molecular weight or insoluble polymer components of QPI-SM and QPI-BK did not pass through the gel. Microwave heating and boiling showed negative effects for alpha-helix and positive effects for beta-sheet, which implied the molecular structure was transformed from ordered to disordered, the secondary structure became loose. The reduction of free SH (sulfhydryl) and surface hydrophobicity implied that aggregation and cross-linking of protein molecules for QPI-SM and QPI-BK. QPI, QPI-MW and QPI-BL exhibited better solubility, which was related to the water holding capacity (WHC) and emulsification. For QPI-SM and QPI-BK, functional properties (including solubility, WHC and gel-forming ability) decreased due to molecular aggregation. Heat treatments significantly affect the structure and functional properties of QPI, the current research showed that microwave heating and boiling might be better heat treatment methods for QPI and would help the development of quinoa protein products.
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