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Interfacial and Emulsifying Properties of Quinoa Protein Concentrates

  • María Luisa López-CastejónEmail author
  • Carlos Bengoechea
  • Javier Díaz-Franco
  • Cecilio Carrera
ORIGINAL ARTICLE
  • 116 Downloads

Abstract

Most protein concentrates used by the food industry are derived from soybean or wheat, but a pseudocereal like quinoa is gaining interest worldwide. The aim of this study is the characterization of the emulsification properties of two quinoa protein concentrates obtained through alkaline extraction (pH 9 (Q9) and 11 (Q11)), followed by precipitation at an acidic pH value. Interfacial rheological measurements point out that Q11 form stronger protein films adsorbed on the interface, which finally results in emulsions with smaller droplet sizes. However, Q9 shows greater interfacial activity due to its more compact structure which results in a lower interfacial tension. An increase in the quinoa content in the emulsion formulation is paired with a reduction in the droplet size diameter as well as a greater stability during quiescent storage. These results prove the feasibility of using a quinoa concentrate as an ingredient in commercial food emulsions.

Keywords

Quinoa Interfacial properties Emulsion Protein Stability 

Notes

Acknowledgements

The authors gratefully acknowledge the financial support provided by the University of Seville through the 3rd Teaching Strategic Plan (Plan Propio de Docencia). The authors would also like to thank the Microanalysis service (CITIUS-Universidad de Sevilla) for the assistance and the access in the use of the LECO-CHNS-932 and High-Performance Liquid Chromatography (HPLC).

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Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2019

Authors and Affiliations

  1. 1.Departamento de Ingeniería Química, Facultad de QuímicaUniversidad de SevillaSevillaSpain

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