Isolation of quinoa protein by milling fractionation and solvent extraction
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- 作者：Maike Fö ; ste maike.foeste@tum.de" class="auth_mail" title="E-mail the corresponding author ; Dana Elgeti ; Anna-Katharina Brunner ; Mario Jekle ; mjekle@tum.de" class="auth_mail" title="E-mail the corresponding author ; Thomas Becker
- 关键词：Pseudocereals ; Bran ; Particle size ; Protein concentration ; Solubility ; Gluten-free
- 刊名：Food and Bioproducts Processing
- 出版年：2015
- 出版时间：October 2015
- 年：2015
- 卷：96
- 期：Complete
- 页码：20-26
- 全文大小：1050 K
文摘
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Twenty hours of conditioning with 15% moisture enables fractionation of quinoa (flour/bran).
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Quinoa bran contains 28% protein (db) in comparison to 12% (db) in whole grain.
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Using quinoa bran instead of whole grain improves protein extractability.
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Maximum quinoa protein yield was achieved with aqueous alkaline extraction.
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The color of quinoa milling fractions indicates their mineral and protein content.