Programa de Pós-graduação em Ciência e Tecnologia de Alimentos (PPGCTA), Universidade Federal Rural de Rio de Janeiro (UFRRJ), Seropédica, Brazil.
Faculdade de Ciências de Saúde, Universidade Zambeze, Cidade de Tete, Mozambique.
J Sci Food Agric. 2022 May;102(7):2630-2639. doi: 10.1002/jsfa.11750. Epub 2022 Jan 26.
Pseudocereals (amaranth, buckwheat and quinoa) are emerging as popular gluten-free crops. This may be attributed to their wide-ranging health benefits, including antioxidant, hypoglycemic and serum-cholesterol reducing properties. Proteins of these crops have a high nutritional quality as a result of the presence of essential amino acids. Additionally, amaranth, buckwheat and quinoa proteins (AP, BP and QP, respectively) have physicochemical properties that are useful for the manufacture of different types of food. However, native pseudocereal proteins demonstrate a low solubility in water, mainly because of their composition. The major components of these proteins are albumins (water-soluble) and globulins (salt-soluble), although some proportions of glutelin (alkali-soluble) and prolamins (alcohol-soluble) are also found. The most commonly used method for extracting pseudocereal proteins is the alkaline extraction method, which may contribute to the low solubility of pseudocereal protein. Fortunately, different methods for modifying physicochemical (or techno-functional) properties have been proposed to extend their industrial application. For example, high-intensity ultrasound (HIUS) proved useful for improving the solubility of API and QP. Heating can allow for the formation of soluble aggregates of QP. The combination of heating and HIUS can improve the digestibility, solubility and foam properties of AP. Conjugation through the Maillard reaction can improve BPI and QP interfacial properties. Thus, present study provides a review of the solubility, extraction and modification of the techno-functional properties of AP, BP and QP. © 2022 Society of Chemical Industry.
假谷物（苋属植物、荞麦和藜麦）作为无麸质作物越来越受欢迎。这可能归因于它们广泛的健康益处，包括抗氧化、降血糖和降低血清胆固醇的特性。由于存在必需氨基酸，这些作物的蛋白质具有很高的营养价值。此外，苋属植物、荞麦和藜麦蛋白（分别为 AP、BP 和 QP）具有有用的理化特性，可用于制造不同类型的食品。然而，天然假谷物蛋白在水中的溶解度较低，主要是由于其组成。这些蛋白质的主要成分是白蛋白（水溶性）和球蛋白（盐溶性），尽管也存在一些谷蛋白（碱性溶性）和醇溶蛋白（醇溶性）的比例。提取假谷物蛋白最常用的方法是碱性提取法，这可能导致假谷物蛋白的溶解度较低。幸运的是，已经提出了不同的方法来修饰理化（或技术功能）特性，以扩展它们的工业应用。例如，高强度超声（HIUS）被证明可有效提高 API 和 QP 的溶解度。加热可以形成 QP 的可溶性聚集体。加热和 HIUS 的结合可以提高 AP 的消化率、溶解度和泡沫性能。通过美拉德反应进行的共轭可以改善 BPI 和 QP 的界面特性。因此，本研究综述了 AP、BP 和 QP 的溶解度、提取和技术功能特性的修饰。© 2022 化学工业协会。
