Quinoa does not contain prolamins. Comments on “Quinoa protein: Composition, structure and functional properties”, Dakhili et al. (2019)

Global climate change in recent years has resulted in extreme heat and drought events that significantly influence crop production and endanger food security. Such abiotic stress during the growing season has a negative effect on yield as well as on the functional properties of wheat grain protein content and composition. This reduces the value of grain, as these factors significantly reduce end-use quality. In this study, four Hungarian bread wheat cultivars (Triticum aestivum ssp. aestivum) with different drought and heat tolerance were examined. Changes in the size- and hydrophobicity-based distribution of the total proteins of the samples have been monitored by SE- and RP-HPLC, respectively, together with parallel investigations of changes in the amounts of the R5 and G12 antibodies related to celiac disease immunoreactive peptides. Significant difference in yield, protein content and composition have been observed in each cultivar, altering the amounts of CD-related gliadin, as well as the protein parameters directly related to techno-functional properties (Glu/Gli ratio, UPP%). The extent of changes largely depended on the timing of the abiotic stress. The severity of the negative effect depended on the growth stage in which abiotic stress occurred.

Download Full-text

Composition, structure and functional properties of nanostructured PbSe films deposited using different antioxidants

Materials Science in Semiconductor Processing ◽

10.1016/j.mssp.2019.104867 ◽

2020 ◽

Vol 108 ◽

pp. 104867

Author(s):

Larisa N. Maskaeva ◽

Victoria M. Yurk ◽

Vyacheslav F. Markov ◽

Mikhail V. Kuznetsov ◽

Vladimir I. Voronin ◽

...

Keyword(s):

Functional Properties ◽

Composition Structure

Download Full-text

Effect of extraction temperature on composition, structure and functional properties of flaxseed gum

Food Chemistry ◽

10.1016/j.foodchem.2016.07.137 ◽

2017 ◽

Vol 215 ◽

pp. 333-340 ◽

Cited By ~ 30

Author(s):

Pratibha Kaushik ◽

Kim Dowling ◽

Raju Adhikari ◽

Colin J. Barrow ◽

Benu Adhikari

Keyword(s):

Functional Properties ◽

Extraction Temperature ◽

Composition Structure ◽

Flaxseed Gum

Download Full-text

Evaluation of the Proximate and Functional Properties of Flours from Brown Variety of African Yam Bean (Sphenostylis stenocarpa) Seeds

Current Journal of Applied Science and Technology ◽

10.9734/cjast/2019/v38i630388 ◽

2019 ◽

pp. 1-8 ◽

Cited By ~ 1

Author(s):

Ijeoma M. Agunwah ◽

Ijeoma A. Olawuni ◽

Juliana C. Ibeabuchi ◽

Anthonia E. Uzoukwu ◽

Serah O. Alagbaoso

Keyword(s):

Functional Properties ◽

Protein Composition ◽

Food Product ◽

Functional Results ◽

Protein Isolate ◽

Protein Concentrate ◽

African Yam Bean ◽

Significant Difference ◽

Food Product Development ◽

Sphenostylis Stenocarpa

Aim: To create variety of flours through food product development by checking the proximate and functional properties of flours from brown variety of African yam bean (Sphenostylis stenocarpa) seeds. Study Design: This study was made to fit into a one way Analysis of Variance. Place and Duration of Study: The research was carried out at the Department of Food Science and Technology laboratory, Federal University of Technology, Owerri, Nigeria, between July 2017 and September 2018. Methodology: Brown coloured variety of African yam bean seeds were sorted, soaked, dehulled and milled to obtain full fat flour. The full fat flour was further processed to obtain defatted flour, protein isolate and protein concentrate. The different flours were analysed to determine their proximate and functional properties. Results: From the results of the proximate composition, it showed that the protein isolate value 89.1±0.23% was higher than the protein composition of the full fat, defatted and protein concentrates which has 21.8±0.16%, 23.1±0.06% and 61.7±0.21% composition respectively. There were no significant difference (p<0.05) between the protein concentrate, protein isolate, full fat flour and defatted flour. The functional properties revealed high bulk density of (0.50± 0.01) for the defatted flour more than the full fat flour (0.35± 0.10) while the emulsion capacity of the protein concentrate and protein isolate flour was found to be (30.7±0.19%) and (35.3± 0.16%) respectively. Conclusion: The proximate and functional results obtained indicate that the starches from African yam bean will have useful technological properties for many applications both in food industries and in the production industries such as in paper and textile industries. It can also be said that African yam bean represents a source of alternative protein supplement and its protein isolates possess certain characteristics that will aid in protein enrichment for some food products.

Download Full-text