The importance of heat against antinutritional factors from Chenopodium quinoa seeds
Autor(a) principal: | |
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Data de Publicação: | 2015 |
Outros Autores: | , , , , , |
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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Silva, José Antonio daPompeu, Dávia GuimarãesCosta, Olavo Flores daGonçalves, Daniel BonotoSpehar, Carlos RobertoMarangoni, SérgioGranjeiro, Paulo Afonso2017-12-07T05:11:46Z2017-12-07T05:11:46Z2015-01SILVA, 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.6427Sociedade Brasileira de Ciência e Tecnologia de AlimentosFood 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/openAccessThe importance of heat against antinutritional factors from Chenopodium quinoa seedsinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleQuinoaLectinasSementesInibidores 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)engreponame:Repositório Institucional da UnBinstname:Universidade de Brasília (UnB)instacron:UNBORIGINALARTIGO_ImportanceHeatAgainst.pdfARTIGO_ImportanceHeatAgainst.pdfapplication/pdf1372189http://repositorio2.unb.br/jspui/bitstream/10482/29583/1/ARTIGO_ImportanceHeatAgainst.pdfb2f4d2896613f0e3a0ffd92050d08c17MD51open access10482/295832023-09-01 16:24:17.007open accessoai:repositorio2.unb.br:10482/29583Biblioteca Digital de Teses e DissertaçõesPUBhttps://repositorio.unb.br/oai/requestopendoar:2023-09-01T19:24:17Repositório Institucional da UnB - Universidade de Brasília (UnB)false |
dc.title.pt_BR.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.keyword.pt_BR.fl_str_mv |
Quinoa Lectinas Sementes |
topic |
Quinoa Lectinas Sementes Inibidores enzimáticos Digestibilidade |
dc.subject.keyword.none.fl_str_mv |
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.issued.fl_str_mv |
2015-01 |
dc.date.accessioned.fl_str_mv |
2017-12-07T05:11:46Z |
dc.date.available.fl_str_mv |
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.citation.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. |
dc.identifier.uri.fl_str_mv |
http://repositorio.unb.br/handle/10482/29583 |
dc.identifier.doi.pt_BR.fl_str_mv |
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.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 |
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reponame:Repositório Institucional da UnB instname:Universidade de Brasília (UnB) instacron:UNB |
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Universidade de Brasília (UnB) |
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UNB |
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UNB |
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Repositório Institucional da UnB |
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Repositório Institucional da UnB |
bitstream.url.fl_str_mv |
http://repositorio2.unb.br/jspui/bitstream/10482/29583/1/ARTIGO_ImportanceHeatAgainst.pdf |
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