Janssen Frederik, Pauly Anneleen, Rombouts Ine, Jansens Koen J A, Deleu Lomme J, Delcour Jan A
Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition, Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001, Leuven, Belgium.
Compr Rev Food Sci Food Saf. 2017 Jan;16(1):39-58. doi: 10.1111/1541-4337.12240. Epub 2016 Nov 4.
There is currently much interest in the use of pseudocereals for developing nutritious food products. Amaranth, buckwheat, and quinoa are the 3 major pseudocereals in terms of world production. They contain high levels of starch, proteins, dietary fiber, minerals, vitamins, and other bioactives. Their proteins have well-balanced amino acid compositions, are more sustainable than those from animal sources, and can be consumed by patients suffering from celiac disease. While pseudocereal proteins mainly consist of albumins and globulins, the predominant cereal proteins are prolamins and glutelins. We here discuss the structural properties, denaturation and aggregation behaviors, and solubility, as well as the foaming, emulsifying, and gelling properties of amaranth, buckwheat, and quinoa proteins. In addition, the technological impact of incorporating amaranth, buckwheat, and quinoa in bread, pasta, noodles, and cookies and strategies to affect the functionality of pseudocereal flour proteins are discussed. Literature concerning pseudocereal proteins is often inconsistent and contradictory, particularly in the methods used to obtain globulins and glutelins. Also, most studies on protein denaturation and techno-functional properties have focused on isolates obtained by alkaline extraction and subsequent isoelectric precipitation at acidic pH, even if the outcome of such studies is not necessarily relevant for understanding the role of the native proteins in food processing. Finally, even though establishing in-depth structure-function relationships seems challenging, it would undoubtedly be of major help in the design of tailor-made pseudocereal foods.
目前，人们对使用伪谷物开发营养食品很感兴趣。就全球产量而言，苋菜、荞麦和藜麦是三种主要的伪谷物。它们含有高水平的淀粉、蛋白质、膳食纤维、矿物质、维生素和其他生物活性物质。它们的蛋白质具有平衡的氨基酸组成，比动物来源的蛋白质更具可持续性，并且乳糜泻患者也可以食用。虽然伪谷物蛋白主要由白蛋白和球蛋白组成，但主要的谷物蛋白是醇溶蛋白和谷蛋白。我们在此讨论苋菜、荞麦和藜麦蛋白的结构特性、变性和聚集行为、溶解性，以及起泡、乳化和胶凝特性。此外，还讨论了将苋菜、荞麦和藜麦添加到面包、意大利面、面条和饼干中的技术影响，以及影响伪谷物面粉蛋白功能的策略。关于伪谷物蛋白的文献往往不一致且相互矛盾，特别是在用于获得球蛋白和谷蛋白的方法上。此外，大多数关于蛋白质变性和技术功能特性的研究都集中在通过碱性提取和随后在酸性pH下进行等电沉淀获得的分离物上，即使此类研究的结果不一定与理解天然蛋白质在食品加工中的作用相关。最后，尽管建立深入的结构-功能关系似乎具有挑战性，但这无疑将对定制伪谷物食品的设计有很大帮助。
