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Effect of alkaline extraction on the structure of the protein of quinoa ( Chenopodium quinoa Willd.) and its influence on film formation
Author(s) -
Valenzuela Carolina,
Abugoch Lilian,
Tapia Cristian,
Gamboa Alexander
Publication year - 2013
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12035
Subject(s) - chenopodium quinoa , fourier transform infrared spectroscopy , chemistry , plasticizer , ultimate tensile strength , elongation , hydrogen bond , dissociation (chemistry) , denaturation (fissile materials) , repeatability , chemical engineering , chromatography , nuclear chemistry , materials science , molecule , organic chemistry , composite material , food science , engineering
Summary It is important to produce hydrophobic edible protein films for use in foods. The aim of this study was to evaluate the effect of alkaline extraction of quinoa proteins (QP) on the structure and their film‐forming ability without plasticiser. QP were extracted between pH 8 to 12, and their structure was evaluated by PAGE‐SDS, size‐exclusion HPLC light scattering, fluorescence spectroscopy and SH and SS. Film was characterised by FTIR, SEM, tensile strength, barrier and colour. Structural changes of QP showing that alkalinisation over pH 10 produce significant denaturation/aggregation/dissociation structural changes in QP. pH 12 was the condition to form a film (film 12 ). FTIR showed hydrogen bonds and hydrophobic film interactions. Film 12 had 16.6 ± 3.8% elongation and 15.7 ± 1.1 MPa tensile strength, and water vapour permeability was 5.18 ± 0.38 g mm m −2 day −1 kPa −1 . Film 12 had a brownish colour. A high degree of denaturation/aggregation/dissociation of QP structure is required to form a film without plasticiser.