Effects of Protein Components on Quinoa Protein Gels
Author Information
Author(s): Zhang Xinxia, Ding Yafeng, Zhou Jiangtao, Xu Qianqian, Li Ting, Wang Li, Ferreira Paula M. T.
Primary Institution: State Key Laboratory of Food Science and Resources, Jiangnan University
Hypothesis
The study aimed to prepare complex gels of sonicated quinoa protein and polysaccharides, comparing the effects of different protein components and pH on gel properties.
Conclusion
The study found that different protein components and pH levels significantly affect the properties of quinoa protein gels, with ultrasound treatment enhancing gel strength and water holding capacity.
Supporting Evidence
- Ultrasonic treatment enhances the β-structure in proteins, promoting gel network formation.
- XG-UGG at pH 7.0 showed the highest water holding capacity and oil holding capacity.
- At pH 4.5, the water holding capacity of the gels was reduced due to rougher protein structures.
- Disulfide bonds formed during ultrasound treatment improve gel strength.
- Different protein components affect the rheological properties and texture of the gels.
Takeaway
This study shows that how you mix quinoa protein with other ingredients and the acidity can change how strong and useful the gel is.
Methodology
The study involved preparing gels from quinoa protein and xanthan gum, analyzing their structural, rheological, texture, and functional properties under different pH conditions.
Digital Object Identifier (DOI)
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