Are quinoa proteins a promising alternative to be applied in plant-based emulsion gel formulation?

被引:40
作者
Lingiardi, Nadia [1 ,2 ,3 ,5 ]
Galante, Micaela [1 ,2 ,4 ]
de Sanctis, Mariana [1 ,3 ]
Spelzini, Dario [1 ,2 ]
机构
[1] Univ Nacl Rosario, Fac Ciencias Bioquim & Farmaceut, Suipacha 531, Rosario, Argentina
[2] Consejo Nacl Invest Cientif & Tecn CONICET, Buenos Aires, Argentina
[3] Univ Ctr Educ Latinoamer, Fac Quim, Pellegrini 1332, Rosario, Argentina
[4] Univ Catolica Argentina, Fac Quim Ingn Rosario, Pellegrini 3314, Rosario, Argentina
[5] CP C1008AAL,Suipacha 570, Rosario, Santa Fe, Argentina
关键词
Vegetable proteins; Gelling properties; Emulsifying properties; Quinoa; SALVIA-HISPANICA L; CHENOPODIUM-QUINOA; RHEOLOGICAL PROPERTIES; FUNCTIONAL-PROPERTIES; STRUCTURAL-PROPERTIES; FILLED GELS; PHYSICOCHEMICAL PROPERTIES; ANTIOXIDANT PROPERTIES; AMARANTHUS-CAUDATUS; PICKERING EMULSIONS;
D O I
10.1016/j.foodchem.2022.133485
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
Emulsion gels are structured emulsion systems that behave as soft solid-like materials. Emulsion gels are commonly used in food-product design both as fat replacers and as delivery carriers of bioactive compounds. Different plant-derived proteins like soy, chia, and oat have been used in emulsion gel formulation to substitute fat in meat products and to deliver some vegetable dyes or extracts. Quinoa protein isolates have been scarcely applied in emulsion gel formulation although they seem to be a promising alternative as emulsion stabilizers. Quinoa protein isolates have a high protein content with a well-balanced amino acid profile and show good emulsifying and gelling capabilities. Unlike quinoa starch, quinoa protein isolates do not require any chemical modification before being used. The present article reviews the state of the art in food emulsion gels stabilized with vegetable proteins and highlights the potential uses of quinoa proteins in emulsion gel formulation.
引用
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页数:11
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