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Composition, Protein Profile and Rheological.Pdf UCC Library and UCC researchers have made this item openly available. Please let us know how this has helped you. Thanks! Title Composition, protein profile and rheological properties of pseudocereal- based protein-rich ingredients Author(s) Alonso-Miravalles, Loreto; O'Mahony, James A. Publication date 2018 Original citation Alonso-Miravalles, L. and O’Mahony, J. (2018) 'Composition, Protein Profile and Rheological Properties of Pseudocereal-Based Protein-Rich Ingredients', Foods, 7(5), 73 (17pp). doi: 10.3390/foods7050073 Type of publication Article (peer-reviewed) Link to publisher's http://www.mdpi.com/2304-8158/7/5/73 version http://dx.doi.org/10.3390/foods7050073 Access to the full text of the published version may require a subscription. Rights © 2018, the Authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). http://creativecommons.org/licenses/by/4.0/ Item downloaded http://hdl.handle.net/10468/6847 from Downloaded on 2021-10-07T10:17:20Z foods Article Composition, Protein Profile and Rheological Properties of Pseudocereal-Based Protein-Rich Ingredients Loreto Alonso-Miravalles and James A. O’Mahony * School of Food and Nutritional Sciences, University College Cork, Cork T12 Y337, Ireland; [email protected] * Correspondence: [email protected]; Tel.: +353-21-490-3625 Received: 31 March 2018; Accepted: 26 April 2018; Published: 7 May 2018 Abstract: The objectives of this study were to investigate the nutrient composition, protein profile, morphology, and pasting properties of protein-rich pseudocereal ingredients (quinoa, amaranth, and buckwheat) and compare them to the more common rice and maize flours. Literature concerning protein-rich pseudocereal ingredients is very limited, mainly to protein profiling. The concentrations of macronutrients (i.e., ash, fat, and protein, as well as soluble, insoluble and total dietary fibre) were significantly higher for the protein-rich variants of pseudocereal-based flours than their regular protein content variants and the rice and maize flours. On profiling the protein component using sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS-PAGE), all samples showed common bands at ~50 kDa and low molecular weight bands corresponding to the globulin fraction (~50 kDa) and albumin fraction (~10 kDa), respectively; except rice, in which the main protein was glutelin. The morphology of the starch granules was studied using scanning electron microscopy with quinoa and amaranth showing the smallest sized granules, while buckwheat, rice, and maize had the largest starch granules. The pasting properties of the ingredients were generally similar, except for buckwheat and amaranth, which showed the highest and lowest final viscosity, respectively. The results obtained in this study can be used to better understand the functionality and food applications of protein-rich pseudocereal ingredients. Keywords: pseudocereal; cereal; protein-rich ingredients; macronutrient; protein profile; morphology; rheological properties 1. Introduction The global protein demand for the 7.3 billion inhabitants of the world is approximately 202 million tonnes annually [1]. The expected continuous growth of the global population to 9.6 billion people by 2050 is creating an ever-greater need to identify and develop sustainable solutions for provision of high-quality food protein [2,3]. Plant-based protein ingredients are becoming more popular due to their contribution to environmental sustainability and to food security challenges, in addition to their cost-effectiveness, compared with animal-based proteins [4]. However, replacing animal-based protein ingredients with plant-origin material is not easy due mainly to important differences in composition and taste/flavour [5]. Moreover, applications of plant proteins are poorly studied and commercially limited due mainly to their techno-functional properties (e.g., poor solubility), anti-nutritional components, off-flavour, and colour [6,7]. Quinoa, amaranth, and buckwheat are non-conventional sources of protein that have been the subject of limited studies in recent years, although their cultivation goes back thousands of years [8,9]. They are gluten-free dicotyledonous grains, referred to as pseudocereals, with somewhat Foods 2018, 7, 73; doi:10.3390/foods7050073 www.mdpi.com/journal/foods Foods 2018, 7, 73 2 of 17 Foods 2018, 7, x FOR PEER REVIEW 2 of 17 compositionsimilar composition and nutritional and nutritional value to cereals, value to such cereals, as rice such and as maize rice and [10,11]. maize Quinoa [10,11 ].and Quinoa amaranth and areamaranth cultivated are in cultivated South America, in South and America, buckwheat, and buckwheat, originally from originally Central from Asia, Central is now Asia, also iscultivated now also incultivated Central and in Central Eastern and Europe Eastern [12]. Europe Their [12 main]. Their compositional main compositional component component is starch is [13] starch which [13] forms which semi-crystallineforms semi-crystalline structures structures referred referred to as “starch to as “starchgranules”, granules”, and depending and depending on the botanical on the botanical source, thesesource, granules these granules vary in vary size, in size,shape, shape, and andamyl amylose:amylopectinose:amylopectin ratio ratio [14], [14 ],which which consequently consequently influencesinfluences the the techno-functional techno-functional properties properties of of the the flour flour ingredients ingredients [15,16]. [15,16]. Protein, Protein, fibre, fibre, fat, fat, minerals, minerals, andand vitamins vitamins are are the the remaining remaining macro- macro- and and micro-nutrients micro-nutrients that thatconstitute constitute pseudocereals pseudocereals [9,17]. [ 9The,17]. proteinThe protein content content of amaranth, of amaranth, buckwheat, buckwheat, and quinoa, and quinoa, has been has beenreported reported to be to 12.0%–18.9% be 12.0%–18.9% and andthe concentrationsthe concentrations of essential of essential amino amino acids, acids,particularly particularly,, cysteine cysteine and methionine, and methionine, are known are knownto be higher to be thanhigher in some than incommon some common cereals such cereals as suchrice and as rice maize and [12]. maize [12]. RegardingRegarding classification classification of of pseudocereal pseudocereal proteins, proteins, th thee literature literature in in this this area area is is often often inconsistent inconsistent andand contradictory contradictory [17]. [17]. Several Several authors authors [18,19] [18,19 ]have have reported reported globulins globulins and and al albuminsbumins to to be be the the main main proteinsproteins in quinoa, amaranth,amaranth, andand buckwheat, buckwheat, in in contrast contrast to to other other cereals, cereals, such such as rice, as rice, where where the main the mainproteins proteins are glutelin are glutelin and prolamins and prolamins [20]. Amaranth, [20]. Amaranth, quinoa, quinoa, and buckwheat and buckwheat are also are good also sources good sourcesof dietary of dietary fibre, which fibre, haswhich proven has proven effects ineffects promoting in promoting desirable desirable physiological physiological outcomes, outcomes, such as suchlowering as lowering blood cholesterolblood cholesterol and increased and increased satiety, satiety, due to due its resistance to its resistance to digestion to digestion and absorption and absorption in the insmall the intestine,small intestine, followed followed by complete by complete or partial or fermentationpartial fermentation in the large in the intestine large intestine [21–23]. [21–23]. In addition, In addition,pseudocereals pseudocereals are rich in are micro-nutrients rich in micro-nutrients such as calcium, such as magnesium,calcium, magnesium, and iron andand goodiron and sources good of sourcesvitamin of E vitamin and riboflavin E and riboflavin [24]. [24]. TheseThese macro- andand micro-nutrients micro-nutrients are are located located in different in different parts parts of the grainof the (Figure grain 1(Figure). In amaranth 1). In amaranthand quinoa and seeds, quinoa the embryoseeds, the or germ,embryo which or germ, is circular which in is shape, circular surrounds in shape, the surrounds starch-rich the perisperm, starch- richand perisperm, together with and thetogether seed with coat, the represent seed coat, the re branpresent fraction, the bran which fraction, is relatively which is richrelatively in fat rich and inprotein fat and [ 25protein]. In [25]. contrast, In contrast, in buckwheat in buckwheat seeds, seeds, starch starch reserves reserves are are stored stored in in the the endosperm, endosperm, as in in commoncommon cereals, cereals, and and the the embryo, embryo, rich rich in in fat fat and and protein, protein, extends extends through through the the starchy starchy endosperm endosperm [26]. [26]. Protein-enrichedProtein-enriched fractions fractions can can be be prepared prepared from from such such pseudocereal pseudocereal grains grains using using two two principal principal approaches—dryapproaches—dry or or wet wet fractionation fractionation techniques techniques [27]. [27]. Dry Dry fractionation fractionation employs employs mechanical mechanical forces forces (milling(milling and and air/size air/size classification) classification) and and is is a a more more sustainable sustainable
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