Effect of Sprouting on Proteins and Starch in Quinoa ( Chenopodium quinoa Willd.)
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ORIGINAL PAPER
Effect of Sprouting on Proteins and Starch in Quinoa (Chenopodium quinoa Willd.) Diego Suárez-Estrella 1,2 & Andrea Bresciani 1 & Stefania Iametti 1 Maria Ambrogina Pagani 1 & Alessandra Marti 1
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Mauro Marengo 1,3
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Accepted: 12 October 2020 # Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract This study aims at understanding the relation among sprouting time (from 12 up to 72 h), changes in protein and starch components, and flour functionality in quinoa. Changes related to the activity of sprouting-related proteases were observed after 48 h of sprouting in all protein fractions. Progressive proteolysis resulted in relevant modification in the organization of quinoa storage proteins, with a concomitant increase in the availability of physiologically relevant metals such as copper and zinc. Changes in the protein profile upon sprouting resulted in improved foam stability, but in impaired foaming capacity. The increased levels of amylolytic enzymes upon sprouting also made starch less prompt to gelatinize upon heating. Consequently, starch re-association in a more ordered structure upon cooling was less effective, resulting in low setback viscosity. The nature and the intensity of these modifications suggest various possibilities as for using flour from sprouted quinoa as an ingredient in the formulation of baked products. Keywords Quinoa . Sprouting . Protein features . Functional properties . Pasting properties
Introduction Quinoa (Chenopodium quinoa Willd.) - a dicotyledonous plant of the Amaranthaceae family - is grown all over Central and Southern America. Production and consumption of this pseudocereal have been increasing constantly worldwide, due to its ability to grow on marginal lands and to its Electronic supplementary material The online version of this article (https://doi.org/10.1007/s11130-020-00864-6) contains supplementary material, which is available to authorized users. * Stefania Iametti [email protected] * Alessandra Marti [email protected] 1
Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy
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Grupo de Investigación en Quimiometría y QSAR, Facultad de Ciencia y Tecnología, Universidad del Azuay, Av. 24 de Mayo 7-77 y Hernán Malo, Cuenca, Ecuador
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Department of Drug Science and Technology, Università degli Studi di Torino, Via Pietro Giuria, 9, 10125 Turin, Italy
nutritional value. Quinoa has a high protein content, a good balance of essential amino acids, a low glycemic index, and is rich in vitamins and minerals [1, 2], and is a suitable raw material for gluten-free products as it does not have coeliacrelated sequences in its proteins [3]. The consumption of quinoa is mainly limited by its bitterness, primarily caused by saponins in the seed pericarp. Among the main approaches adopted to reduce the content in saponins, washing of seeds is still the most used approach in Andean countries, whereas pearling technology is preferred in Weste
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