Optimised methodology for the extraction of protein from quinoa (Chenopodium quinoa Willd.)

Manuel R. Guerreo-Ochoa, ROMINA PAOLA PEDRESCHI PLASENCIA, Rosana Chirinos

Research output: Contribution to journalArticlepeer-review

14 Scopus citations

Abstract

Quinoa is a highly appreciated Andean pseudo-cereal and has sparked attention worldwide due to its excellent nutritional value. The protein extraction parameters for defatted quinoa seed meal (DQSM) were optimised in this study. Initially, a Plackett-Burman design was applied to screen the factors displaying a potential effect on the quinoa protein extraction yield (Y %, g soluble protein/100 g total protein) being the main evaluated factors: pH, NaCl concentration, time, temperature, solvent type, particle size and solvent/meal ratio. Four main factors: temperature, solvent/meal ratio, pH and time selected from the screening step were optimised with a central composed design (CCD). The obtained response surface model (RSM) produced a satisfactory fitting of the results (R2 = 0.9308). Optimal quinoa protein extraction conditions of 36.2 °C, solvent/meal ratio of 19.6/1 (v/w) and 90 min resulted in a protein yield of 62.1% (9.06 g of protein/100 g DQSM) which closely agree with the predicted value of 62.5%.The model was experimentally validated by extracting the quinoa protein using the optimal conditions revealed by RSM. The optimised conditions could be successfully employed in the design process of protein extraction from quinoa seed meal to obtain optimal yields.

Original languageEnglish
Pages (from-to)1815-1822
Number of pages8
JournalInternational Journal of Food Science and Technology
Volume50
Issue number8
DOIs
StatePublished - 1 Aug 2015

Keywords

  • Chenopodium quinoa
  • Central composite design
  • Plackett-Burman
  • Protein extraction
  • Surface response methodology

Fingerprint Dive into the research topics of 'Optimised methodology for the extraction of protein from quinoa (Chenopodium quinoa Willd.)'. Together they form a unique fingerprint.

Cite this