A Hybrid Dry and Aqueous Fractionation Method to Obtain Protein-Rich Fractions from Quinoa (Chenopodium quinoa Willd)

详细信息    查看全文

• 作者：Geraldine Avila Ruiz ; Anke Arts ; Marcel Minor…
• 刊名：Food and Bioprocess Technology
• 出版年：2016
• 出版时间：September 2016
• 年：2016
• 卷：9
• 期：9
• 页码：1502-1510
• 全文大小：868 KB
• 刊物类别：Chemistry and Materials Science
• 刊物主题：Chemistry
  Food Science
  Chemistry
  Agriculture
  Biotechnology
  
• 出版者：Springer New York
• ISSN：1935-5149
• 卷排序：9

文摘

Combination of dry and aqueous fractionation is investigated to obtain protein-rich fractions from quinoa in a milder and more sustainable way compared to conventional wet fractionation. Dry fractionation of quinoa involved milling and subsequent air classification, generating a protein-enriched embryo fraction. Subsequently, this fraction was milled, suspended, and further fractionated by aqueous phase separation. The efficiency of aqueous phase separation could be improved by addition of NaCl (0.5 M). Finally, the top aqueous phase was decanted and ultrafiltered, resulting in a protein purity of 59.4 w/dw% for the 0.5 M NaCl-protein solution and a protein yield (gram protein obtained/gram protein in seed) of 62.0 %. Having used 98 % less water compared to conventional wet extraction, the hybrid dry and aqueous fractionation is a promising method for industry to create value from quinoa in a more economic and sustainable friendly way while minimizing the impact on quinoa’s native protein functionality.KeywordsQuinoa proteinHybrid fractionationProtein yieldProtein purityWet fractionation