The importance of heat against antinutritional factors from Chenopodium quinoa seeds

Detalhes bibliográficos
Autor(a) principal: Silva,José Antonio da
Data de Publicação: 2015
Outros Autores: Pompeu,Dávia Guimarães, Costa,Olavo Flores da, Gonçalves,Daniel Bonoto, Spehar,Carlos Roberto, Marangoni,Sérgio, Granjeiro,Paulo Afonso
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000100074
Resumo: Chenopodium quinoa seeds have high protein content. The nutritional value of quinoa is superior compared with traditional cereals. Its essential amino acid composition is considered next to the ideal, and its quality matches that of milk proteins. In this study, the seed storage proteins from Chenopodium quinoa were extracted, fractionated, partially purified, and characterized. The structural characterization was performed by Tricine-SDS-PAGE and two-dimensional electrophoresis, and it confirmed the presence of proteins of molecular weight of 30 and 7kDa, probably corresponding to lectins and trypsin inhibitors, respectively. The functional characterization of these proteins evidenced their activity as antinutritional factors due to their in vitro digestibility. Quinoa proteins have an excellent amino acid composition with many essential amino acids. In vitro digestibility evaluation indicated that heat-treated samples showed a more complete digestion than the native state samples. Quinoa seeds can be an important cereal in human diet after adequate heat treatment.
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spelling The importance of heat against antinutritional factors from Chenopodium quinoa seedsChenopodium quinoaseedslectinsprotease inhibitorin vitro digestibilityChenopodium quinoa seeds have high protein content. The nutritional value of quinoa is superior compared with traditional cereals. Its essential amino acid composition is considered next to the ideal, and its quality matches that of milk proteins. In this study, the seed storage proteins from Chenopodium quinoa were extracted, fractionated, partially purified, and characterized. The structural characterization was performed by Tricine-SDS-PAGE and two-dimensional electrophoresis, and it confirmed the presence of proteins of molecular weight of 30 and 7kDa, probably corresponding to lectins and trypsin inhibitors, respectively. The functional characterization of these proteins evidenced their activity as antinutritional factors due to their in vitro digestibility. Quinoa proteins have an excellent amino acid composition with many essential amino acids. In vitro digestibility evaluation indicated that heat-treated samples showed a more complete digestion than the native state samples. Quinoa seeds can be an important cereal in human diet after adequate heat treatment.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2015-03-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000100074Food Science and Technology v.35 n.1 2015reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/1678-457X.6427info:eu-repo/semantics/openAccessSilva,José Antonio daPompeu,Dávia GuimarãesCosta,Olavo Flores daGonçalves,Daniel BonotoSpehar,Carlos RobertoMarangoni,SérgioGranjeiro,Paulo Afonsoeng2015-05-06T00:00:00Zoai:scielo:S0101-20612015000100074Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2015-05-06T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv The importance of heat against antinutritional factors from Chenopodium quinoa seeds
title The importance of heat against antinutritional factors from Chenopodium quinoa seeds
spellingShingle The importance of heat against antinutritional factors from Chenopodium quinoa seeds
Silva,José Antonio da
Chenopodium quinoa
seeds
lectins
protease inhibitor
in vitro digestibility
title_short The importance of heat against antinutritional factors from Chenopodium quinoa seeds
title_full The importance of heat against antinutritional factors from Chenopodium quinoa seeds
title_fullStr The importance of heat against antinutritional factors from Chenopodium quinoa seeds
title_full_unstemmed The importance of heat against antinutritional factors from Chenopodium quinoa seeds
title_sort The importance of heat against antinutritional factors from Chenopodium quinoa seeds
author Silva,José Antonio da
author_facet Silva,José Antonio da
Pompeu,Dávia Guimarães
Costa,Olavo Flores da
Gonçalves,Daniel Bonoto
Spehar,Carlos Roberto
Marangoni,Sérgio
Granjeiro,Paulo Afonso
author_role author
author2 Pompeu,Dávia Guimarães
Costa,Olavo Flores da
Gonçalves,Daniel Bonoto
Spehar,Carlos Roberto
Marangoni,Sérgio
Granjeiro,Paulo Afonso
author2_role author
author
author
author
author
author
dc.contributor.author.fl_str_mv Silva,José Antonio da
Pompeu,Dávia Guimarães
Costa,Olavo Flores da
Gonçalves,Daniel Bonoto
Spehar,Carlos Roberto
Marangoni,Sérgio
Granjeiro,Paulo Afonso
dc.subject.por.fl_str_mv Chenopodium quinoa
seeds
lectins
protease inhibitor
in vitro digestibility
topic Chenopodium quinoa
seeds
lectins
protease inhibitor
in vitro digestibility
description Chenopodium quinoa seeds have high protein content. The nutritional value of quinoa is superior compared with traditional cereals. Its essential amino acid composition is considered next to the ideal, and its quality matches that of milk proteins. In this study, the seed storage proteins from Chenopodium quinoa were extracted, fractionated, partially purified, and characterized. The structural characterization was performed by Tricine-SDS-PAGE and two-dimensional electrophoresis, and it confirmed the presence of proteins of molecular weight of 30 and 7kDa, probably corresponding to lectins and trypsin inhibitors, respectively. The functional characterization of these proteins evidenced their activity as antinutritional factors due to their in vitro digestibility. Quinoa proteins have an excellent amino acid composition with many essential amino acids. In vitro digestibility evaluation indicated that heat-treated samples showed a more complete digestion than the native state samples. Quinoa seeds can be an important cereal in human diet after adequate heat treatment.
publishDate 2015
dc.date.none.fl_str_mv 2015-03-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000100074
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000100074
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/1678-457X.6427
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.35 n.1 2015
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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