Effect of pre-treatment on in vitro gastric digestion of quinoa protein (Chenopodium quinoa Willd.) obtained by wet and dry fractionation

References

• Abugoch LE, Romero N, Tapia CA, Silva J, Rivera M. 2008. Study of some physicochemical and functional properties of quinoa (Chenopodium quinoa Willd) protein isolates. J Agric Food Chem. 56:4745–4750.
   PubMed Web of Science ®Google Scholar
• Adler-Nielsen J. 1986. Enzymic hydrolysis of food proteins. New York: Elsevier Applied Science Publishers. p. 110–169.
   Google Scholar
• Ando H, Chen Y-C, Tang H, Shimizu M, Watanabe K, Mitsunaga T. 2002. Food components in fractions of quinoa seed. Food Sci Technol Res. 8:80–84.
   Web of Science ®Google Scholar
• Araujo-Farro PC, Amaral JP, Menegalli FC. 2005. Comparison of starch pasting and retrogradation properties of Quinoa (Chenopodium quinoa Willd), rice, potato, cassava, wheat and corn starches. Presented at 2nd Mercosur Congress on Chemical Engineering; Rio de Janeiro, Brazil.
   Google Scholar
• Avila RG, Opazo-Navarrete M, Meurs M, Minor M, Sala G, van Boekel M, Janssen AEM. 2016a. Denaturation and in vitro gastric digestion of heat-treated quinoa protein isolates obtained at various extraction pH. Food Biophys. 11:184–197.
   PubMed Web of Science ®Google Scholar
• Avila RG, Xiao W, van Boekel M, Minor M, Stieger M. 2016b. Effect of extraction pH on heat induced, gelation and microstructure of protein isolate from quinoa (Chenopodium quinoa Willd). Food Chem. 209:203–210.
   PubMed Web of Science ®Google Scholar
• Avila RG, Arts A, Minor M, Schutyser MAI. 2016c. A hybrid dry and aqueous fractionation method to obtain protein-rich fractions from Quinoa (Chenopodium quinoa Willd). Food Bioprocess Techn. 9:1502–1510.
   Web of Science ®Google Scholar
• Bax ML, Aubry L, Ferreira C, Daudin JD, Gatellier P, Rémond D, Santé-Lhoutellier V. 2012. Cooking temperature is a key determinant of in vitro meat protein digestion rate: investigation of underlying mechanisms. J Agric Food Chem. 60:2569–2576.
   PubMed Web of Science ®Google Scholar
• Becker R, Hanners GD. 1990. Compositional and nutritional evaluation of quinoa whole grain flour and mill fractions. LWT-Food Sci. Technol. 23:441–444.
   Google Scholar
• Carbonaro M, Cappelloni M, Nicoli S, Lucarini M, Carnovale E. 1997. Solubility − digestibility relationship of legume proteins. J Agric Food Chem. 45:3387–3394.
   Web of Science ®Google Scholar
• Casey BE, Laidler KJ. 1951. The kinetics and mechanism of the heat inactivation of pepsin. J Am Chem Soc. 73:1455–1457.
   Web of Science ®Google Scholar
• FAO/WHO/UNU. 2007. Report of a Joint FAO/WHO/UNU Expert Consultation; Protein and Amino Acid Requirements in Human Nutrition. WHO Technical Report Series; Geneva, Switzerland.
   Google Scholar
• Föste M, Elgeti D, Brunner A-K, Jekle M, Becker T. 2015. Isolation of quinoa protein by milling fractionation and solvent extraction. Food Bioprod Process. 96:20–26.
   Web of Science ®Google Scholar
• Guillaume J, Kaushik S, Bergot P, Metailler R. 2001. Digestive physiology and nutrient digestibility in fishes. In Nutrition and Feeding of Fish and Crustaceans. Chichester, U.K: Praxis Publishing.
   Google Scholar
• He J-S, Mu T-H, Wang J. 2013. A comparative in vitro study of the digestibility of heat- and high pressure-induced gels prepared from industrial milk whey proteins. High Press Res. 33:328–335.
   Web of Science ®Google Scholar
• Kaur L, Boland M. 2013. Influence of kiwifruit on protein digestion. Adv Food Nutr Res. 68:149–167.
   PubMedGoogle Scholar
• Lambers TT, Van Den Bosch WG, De Jong S. 2013. Fast and slow proteins: modulation of the gastric behavior of whey and casein in vitro. Food Dig. 4:1–6.
   Google Scholar
• Lindeboom N. 2005. Studies on the characterization, biosynthesis and isolation of starch and protein from quinoa (Chenopodium quinoa Willd). Department of Applied Microbiology and Food Science University of Saskatchewan; Saskatoon, Canada (PhD Thesis).
   Google Scholar
• Luo Q, Boom RM, Janssen AEM. 2015. Digestion of protein and protein gels in simulated gastric environment. LWT-Food Sci Technol. 63:161–168.
   Web of Science ®Google Scholar
• Martínez EA, Veas E, Jorquera C, San Martín R, Jara P. 2009. Re-introduction of Quínoa into arid Chile: cultivation of two lowland races under extremely low irrigation. J Agron Crop Sci. 195:1–10.
   Web of Science ®Google Scholar
• Nascimento AC, Mota C, Coelho I, Gueifão S, Santos M, Matos AS, Gimenez A, Lobo M, Samman N, Castanheira I. 2014. Characterisation of nutrient profile of quinoa (Chenopodium quinoa), amaranth (Amaranthus caudatus), and purple corn (Zea mays L.) consumed in the North of Argentina: proximates, minerals and trace elements. Food Chem. 148:420–426.
   PubMed Web of Science ®Google Scholar
• Nielsen PM, Petersen D, Dambmann C. 2001. An improved method for determining food protein degree of hydrolysis. J Food Sci. 66:642–646.
   Web of Science ®Google Scholar
• Nunes A, Correia I, Barros A, Delgadillo I. 2004. Sequential in vitro pepsin digestion of uncooked and cooked sorghum and maize samples. J Agric Food Chem. 52:2052–2058.
   PubMed Web of Science ®Google Scholar
• Pelgrom PJM, Berghout JAM, van der Goot AJ, Boom RM, Schutyser MAI. 2014. Preparation of functional lupine protein fractions by dry separation. LWT-Food Sci Technol. 59:680–688.
   Web of Science ®Google Scholar
• Rathod RP, Annapure US. 2016. Effect of extrusion process on antinutritional factors and protein and starch digestibility of lentil splits. LWT-Food Sci Technol. 66:114–123.
   Web of Science ®Google Scholar
• Ruales J, Nair BM. 1994. Effect of processing on in vitro digestibility of protein and starch in quinoa seeds. Int J Food Sci Technol. 29:449–456.
   Web of Science ®Google Scholar
• Ruales J, Nair BM. 1992. Nutritional quality of the protein in quinoa (Chenopodium quinoa Willd) seeds. Plant Foods Hum Nutr. 42:1–11.
   PubMed Web of Science ®Google Scholar
• Schutyser MAI, van der Goot AJ. 2011. The potential of dry fractionation processes for sustainable plant protein production. Trends Food Sci Technol. 22:154–164.
   Web of Science ®Google Scholar
• Sun M, Mu T, Zhang M, Arogundade LA. 2012. Nutritional assessment and effects of heat processing on digestibility of Chinese sweet potato protein. J Food Comp Anal. 26:104–110.
   Web of Science ®Google Scholar
• Stuknyte M, Cattaneo S, Pagani MA, Marti A, Micard V, Hogenboom J, De Noni I. 2014. Spaghetti from durum wheat: effect of drying conditions on heat damage, ultrastructure and in vitro digestibility. Food Chem. 149:40–46.
   PubMed Web of Science ®Google Scholar
• Tang Y, Li X, Zhang B, Chen PX, Liu R, Tsao R. 2015. Characterisation of phenolics, betanins and antioxidant activities in seeds of three Chenopodium quinoa Willd. genotypes. Food Chem. 166:380–388.
   PubMed Web of Science ®Google Scholar
• Whitney EN, Cataldo BC, Sharon RR. 1998. Understanding normal and clinical nutrition. 5th ed. Belmont, USA: Wadsworth Publishing Company Inc.
   Google Scholar
• Wong JH, Lau T, Cai N, Singh J, Pedersen JF, Vensel WH, Hurkman WL, Wilson JD, Lemaux PG, Buchanan B. 2009. Digestibility of protein and starch from sorghum (Sorghum bicolor) is linked to biochemical and structural features of grain endosperm. J Cereal Sci. 49:73–82.
   Web of Science ®Google Scholar