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.

Effect of Sprouting on Proteins and Starch in Quinoa (Chenopodium quinoa Willd.) / D. Suárez-Estrella, A. Bresciani, S. Iametti, M. Marengo, M.A. Pagani, A. Marti. - In: PLANT FOODS FOR HUMAN NUTRITION. - ISSN 0921-9668. - 75:4(2020 Dec), pp. 635-641.

Effect of Sprouting on Proteins and Starch in Quinoa (Chenopodium quinoa Willd.)

Suárez-Estrella, Diego;Bresciani, Andrea;Iametti, Stefania;Marengo, Mauro;Pagani, Maria Ambrogina;Marti, Alessandra
2020-12

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.
quinoa; sprouting; protein features; functional properties; pasting properties
Settore AGR/15 - Scienze e Tecnologie Alimentari
Settore BIO/10 - Biochimica
17-ott-2020
PLANT FOODS FOR HUMAN NUTRITION
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/2434/778993
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