Food and Fermentation Industries >

2022 , Vol. 48 >Issue 13: 181 - 187

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.031525

Amino acid composition, antioxidant activity and emulsion properties of quinoa prolamine

  • LIU Le ,
  • LI Yan ,
  • LIAN Jiada ,
  • ZHANG Ying ,
  • ZHENG Yajun
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  • (Food Science College, Shanxi Normal University, Taiyuan 030092, China)

Received date: 2022-03-13

  Revised date: 2022-04-11

  Online published: 2022-08-03

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Abstract

Quinoa is a new crop that is rich in protein and introduced into China in recent years.Quinoa has great potential for its high content of prolamine.But the data referring to quinoa prolamine is limited.In this study, prolamine was extracted from defatted quinoa powder.The SDS-PAGE analysis was used to investigate the molecular and subunits composition of quinoa prolamine.Moreover, the amino acid composition, antioxidant activity and emulsion properties of quinoa prolamine were studied.The results showed that the molecular weight of quinoa prolamine was about 9.74 kDa and the total essential amino acid of quinoa prolamine was 20.36 g/100 g, which was higher than that required by FAO/WHO.Moreover, quinoa prolamine showed a high chelating ability of Fe2+ (83.60% at 0.3 mg/mL), and certain scavenging activity on superoxide radical and hydroxyl radical.Quinoa prolamine also had strong reducing power and scavenging ability of ABTS cation radical (89.60%).In addition, quinoa prolamine demonstrated high emulsifying capacity index (943.32 m2/g) and emulsion stability (54.68%).These results demonstrated that quinoa prolamine had a balanced amino acid composition, high antioxidant activity and emulsion properties.Besides, quinoa prolamine had a high annual yield.Therefore, quinoa prolamine has the potential to be developed as natural nutritional supplement, antioxidant and emulsifier.These results provided theoretical basis for the development and utilization of quinoa prolamine.

Key words： quinoa prolamine; SDS-PAGE; essential amino acid; free radical; ferrous chelating; emulsion properties

Cite this article

LIU Le , LI Yan , LIAN Jiada , ZHANG Ying , ZHENG Yajun . Amino acid composition, antioxidant activity and emulsion properties of quinoa prolamine[J]. Food and Fermentation Industries, 2022 , 48(13) : 181 -187 . DOI: 10.13995/j.cnki.11-1802/ts.031525

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