Figures & data
![](/cms/asset/4bbc7841-66a8-400d-a8a2-fe8e6ab6b093/iijf_a_1332171_uf0001_c.jpg)
Figure 1. SEM image of medial longitudinal section of quinoa seed. Perisperm (P), hypocotyl-radical axis (H), shoot appendix (SA), cotyledons (C), radicle (R), funicle (F) and pericarp (PE).
![Figure 1. SEM image of medial longitudinal section of quinoa seed. Perisperm (P), hypocotyl-radical axis (H), shoot appendix (SA), cotyledons (C), radicle (R), funicle (F) and pericarp (PE).](/cms/asset/919583a2-9ae7-49a1-8016-81a88d32e231/iijf_a_1332171_f0001_c.jpg)
Table 1. Experimental characterisation of quinoa fractions after sieving.
Figure 3. Degree of hydrolysis (DH) of QPI obtained by the wet fractionation process unheated and pre-heated at 60, 90 and 120 °C.
![Figure 3. Degree of hydrolysis (DH) of QPI obtained by the wet fractionation process unheated and pre-heated at 60, 90 and 120 °C.](/cms/asset/760812af-9773-409e-861c-a31ecf9498e7/iijf_a_1332171_f0003_b.jpg)
Figure 4. Light microscopy images of QPI solutions obtained by wet fractionation unheated and pre-heated at 60, 90 and 120 °C.
![Figure 4. Light microscopy images of QPI solutions obtained by wet fractionation unheated and pre-heated at 60, 90 and 120 °C.](/cms/asset/52cd43f0-c2ed-4b74-87d8-70bb27b98dd1/iijf_a_1332171_f0004_c.jpg)
Figure 5. Particle size distribution of QPI unheated and pre-heated at 60, 90 and 120 °C and dissolved in Milli-Q water at pH2. Curves represent the average of three independent measurements.
![Figure 5. Particle size distribution of QPI unheated and pre-heated at 60, 90 and 120 °C and dissolved in Milli-Q water at pH2. Curves represent the average of three independent measurements.](/cms/asset/1faeddb9-9909-4a3c-b7c5-b183adf84697/iijf_a_1332171_f0005_b.jpg)
Figure 6. SEC-HPLC profiles of gastric digestion of QPI digested by pepsin for 6 h at 37 °C. (A) Unheated samples, (B) pre-heated at 60 °C, (C) pre-heated at 90 °C and (D) pre-heated at 120 °C.
![Figure 6. SEC-HPLC profiles of gastric digestion of QPI digested by pepsin for 6 h at 37 °C. (A) Unheated samples, (B) pre-heated at 60 °C, (C) pre-heated at 90 °C and (D) pre-heated at 120 °C.](/cms/asset/eed928b6-4a13-48e1-9a73-13644169e510/iijf_a_1332171_f0006_c.jpg)
Figure 7. Degree of hydrolysis (DH) of quinoa protein obtained by the dry fractionation process unheated and pre-heated at 60, 90 and 120 °C.
![Figure 7. Degree of hydrolysis (DH) of quinoa protein obtained by the dry fractionation process unheated and pre-heated at 60, 90 and 120 °C.](/cms/asset/4326eba7-b739-4956-b63e-91e93b4d12a4/iijf_a_1332171_f0007_b.jpg)
Figure 8. SEC-HPLC profiles of gastric digestion of DF fraction digested by pepsin for 6 h at 37 °C. (A) Unheated samples, (B) pre-heated at 60 °C, (C) pre-heated at 90 °C and (D) pre-heated at 120 °C.
![Figure 8. SEC-HPLC profiles of gastric digestion of DF fraction digested by pepsin for 6 h at 37 °C. (A) Unheated samples, (B) pre-heated at 60 °C, (C) pre-heated at 90 °C and (D) pre-heated at 120 °C.](/cms/asset/d87e8394-3920-4887-bd54-86ba0ca85ff0/iijf_a_1332171_f0008_c.jpg)
Figure 9. Digested fractions (left hand figure) and undigested fraction (right hand figure), as function of the pre-treatment temperature. The rate constants were assumed to be the same for QPI and QPC, and were fitted at k1=0.280 min−1 and k2=0.00895 min−1. (A) Wet fractionated QPI and (B) dry fractionated QPC.
![Figure 9. Digested fractions (left hand figure) and undigested fraction (right hand figure), as function of the pre-treatment temperature. The rate constants were assumed to be the same for QPI and QPC, and were fitted at k1=0.280 min−1 and k2=0.00895 min−1. (A) Wet fractionated QPI and (B) dry fractionated QPC.](/cms/asset/e24cdefe-bde6-4994-8333-f109eace6319/iijf_a_1332171_f0009_b.jpg)