Optimization of Ultrasonic-assisted Thermo-alkaline Extraction for Quinoa Protein

YUAN Xiaorui; CHEN Heyu; LIU Yu; WU Qinghang; YANG Liu; ZHAO Yanyan; ZHOU Haixu; ZHU Mingming; CAI Ziran; ZHAO Shengming

doi:10.13386/j.issn1002-0306.2021100078

Volume 43 Issue 13

Jun. 2022

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Science and Technology of Food Industry > 2022 > 43(13): 190-197. > DOI: 10.13386/j.issn1002-0306.2021100078

YUAN Xiaorui, CHEN Heyu, LIU Yu, et al. Optimization of Ultrasonic-assisted Thermo-alkaline Extraction for Quinoa Protein[J]. Science and Technology of Food Industry, 2022, 43(13): 190−197. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021100078.

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Optimization of Ultrasonic-assisted Thermo-alkaline Extraction for Quinoa Protein

School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China

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Received Date: October 12, 2021
Available Online: April 20, 2022

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Abstract

Abstract

Taking quinoa as the raw material, NaOH solution was used as solvent, ultrasonic-assisted thermo-alkaline technology was used to extract soluble protein from quinoa. The extraction temperature, extracting time, extraction solid-liquid ratio and ultrasonic power that affected the extraction rate of quinoa protein were optimized by single factor experiment and response surface experiment, and the solubility, emulsification and foaming activity of the extracted products were determined. The results showed that the optimal extraction conditions of quinoa protein were: Temperature 40 ℃, ultrasonic time 2 h, solid-liquid ratio 1:35 (g/mL) and ultrasonic power 400 W. The extraction yield ratio of quinoa protein reached 78.20%, which was basically consistent with the predicted value of regression model of response surface optimization test. The emulsifying and foaming properties of quinoa protein showed that 3.5% of quinoa protein had preferable emulsifying properties and emulsifying stability, solubility of 61.18%, emulsifying properties of 5.39 m²/g and emulsifying stability of 255.59 min; 3% of quinoa protein solution had superior foaming property and foam stability, foaming ability 101.0%, and foam stability 66.0%.
- quinoa protein,
- ultrasonic,
- response surface methodology,
- emulsification activity,
- foaming activity

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