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: Repositório Institucional da UnB
Texto Completo: http://repositorio.unb.br/handle/10482/29583
http://dx.doi.org/10.1590/1678-457X.6427
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 seedsQuinoaLectinasSementesInibidores enzimáticosDigestibilidadeChenopodium 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.Faculdade de Agronomia e Medicina Veterinária (FAV)Sociedade Brasileira de Ciência e Tecnologia de Alimentos2017-12-07T05:11:46Z2017-12-07T05:11:46Z2015-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfSILVA, José Antonio da et al. The importance of heat against antinutritional factors from Chenopodium quinoa seeds. Food Science and Technology, Campinas, v. 35, n. 1, p. 74-82, jan./mar. 2015. Disponível em: <http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000100074&lng=en&nrm=iso>. Acesso em: 2 maio 2018. doi: http://dx.doi.org/10.1590/1678-457X.6427.http://repositorio.unb.br/handle/10482/29583http://dx.doi.org/10.1590/1678-457X.6427Food Science and Technology - This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License which permits unrestricted non-commercial use, distribution, and reproduction in any medium provided the original work is properly cited (CC BY NC 3.0). Fonte: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000100074&lng=en&nrm=iso. Acesso em: 2 maio 2018.info:eu-repo/semantics/openAccessSilva, José Antonio daPompeu, Dávia GuimarãesCosta, Olavo Flores daGonçalves, Daniel BonotoSpehar, Carlos RobertoMarangoni, SérgioGranjeiro, Paulo Afonsoengreponame:Repositório Institucional da UnBinstname:Universidade de Brasília (UnB)instacron:UNB2023-09-01T19:24:17Zoai:repositorio.unb.br:10482/29583Repositório InstitucionalPUBhttps://repositorio.unb.br/oai/requestrepositorio@unb.bropendoar:2023-09-01T19:24:17Repositório Institucional da UnB - Universidade de Brasília (UnB)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
Quinoa
Lectinas
Sementes
Inibidores enzimáticos
Digestibilidade
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 Quinoa
Lectinas
Sementes
Inibidores enzimáticos
Digestibilidade
topic Quinoa
Lectinas
Sementes
Inibidores enzimáticos
Digestibilidade
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 2015-01
2017-12-07T05:11:46Z
2017-12-07T05:11:46Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv SILVA, José Antonio da et al. The importance of heat against antinutritional factors from Chenopodium quinoa seeds. Food Science and Technology, Campinas, v. 35, n. 1, p. 74-82, jan./mar. 2015. Disponível em: <http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000100074&lng=en&nrm=iso>. Acesso em: 2 maio 2018. doi: http://dx.doi.org/10.1590/1678-457X.6427.
http://repositorio.unb.br/handle/10482/29583
http://dx.doi.org/10.1590/1678-457X.6427
identifier_str_mv SILVA, José Antonio da et al. The importance of heat against antinutritional factors from Chenopodium quinoa seeds. Food Science and Technology, Campinas, v. 35, n. 1, p. 74-82, jan./mar. 2015. Disponível em: <http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000100074&lng=en&nrm=iso>. Acesso em: 2 maio 2018. doi: http://dx.doi.org/10.1590/1678-457X.6427.
url http://repositorio.unb.br/handle/10482/29583
http://dx.doi.org/10.1590/1678-457X.6427
dc.language.iso.fl_str_mv eng
language eng
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
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 reponame:Repositório Institucional da UnB
instname:Universidade de Brasília (UnB)
instacron:UNB
instname_str Universidade de Brasília (UnB)
instacron_str UNB
institution UNB
reponame_str Repositório Institucional da UnB
collection Repositório Institucional da UnB
repository.name.fl_str_mv Repositório Institucional da UnB - Universidade de Brasília (UnB)
repository.mail.fl_str_mv repositorio@unb.br
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