TY - JOUR
T1 - Optimised methodology for the extraction of protein from quinoa (Chenopodium quinoa Willd.)
AU - Guerreo-Ochoa, Manuel R.
AU - Pedreschi, Romina
AU - Chirinos, Rosana
N1 - Publisher Copyright:
© 2015 Institute of Food Science and Technology.
PY - 2015/8/1
Y1 - 2015/8/1
N2 - 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.
AB - 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.
KW - Central composite design
KW - Chenopodium quinoa
KW - Plackett-Burman
KW - Protein extraction
KW - Surface response methodology
UR - http://www.scopus.com/inward/record.url?scp=84937520949&partnerID=8YFLogxK
U2 - 10.1111/ijfs.12834
DO - 10.1111/ijfs.12834
M3 - Article
AN - SCOPUS:84937520949
VL - 50
SP - 1815
EP - 1822
JO - International Journal of Food Science and Technology
JF - International Journal of Food Science and Technology
SN - 0950-5423
IS - 8
ER -