Abstract: Quinoa protein is considered a promising protein source for human consumption due to its high nutritional value. However, there is still a lack of study on the preparation of quinoa protein. In this study, the effects of alkali extraction conditions on the extraction rate of quinoa protein were investigated. The application of ultrafiltration technology in the purification of protein was also discussed. The optimum extraction conditions were as follows. The extraction temperature was 35 ℃ for 3 h and the proportion of materials was 1∶10 with 1 g/L NaOH. Quinoa protein concentrate could be obtained after ultrafiltration twice using PES50 ultrafiltration membrane at 0.2 MPa. The results showed that the yield of quinoa protein was increased by 81.24%, and the purity reached 60.12%. Albumin and globulin were the main components of quinoa protein. The analysis of amino acid composition and evaluation of nutritional value showed that the protein concentrate obtained by ultrafiltration retained the balanced amino acid composition of quinoa protein. This study indicates that separating quinoa protein with an ultrafiltration membrane is feasible.
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