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Vol. 15 No. 2 (2024)
Vol. 15 Núm. 2 (2024): Vol 15, Núm.2 (2024): Julio-Diciembre

Artículos de investigación / Research papers

Production Of A Protein Isolate From Boyacense Quinoa Flour (Chenopodium quinoa) By Combined Methods

https://doi.org/10.19053/01217488.v15.n2.2024.16033

Published 2024-10-10

  • Ivan Niño Bernal
    • ,
  • Gerardo Andrés Caicedo Pineda

Ivan Niño Bernal
Pedagogical and Technological University of Colombia image/svg+xml

Gerardo Andrés Caicedo Pineda
Pedagogical and Technological University of Colombia image/svg+xml

Abstract

Quinoa is a pseudocereal known for its high content of plant protein. The aim of this study was to obtain a high-purity protein isolate using different extraction methodologies. Initial characterization of the quinoa flour on a dry basis (QF) showed protein content of 16% and starch content of 53%. Optimal pH values were determined through solubility curves, and extractions were performed using 0% and 1% NaCl solutions, resulting in a protein yield of 38%. Fractionated extraction was then used, increasing the protein yield to 42%. Finally, enzymatic hydrolysis of the starch, which acts as an interferent in protein extraction, was performed. The combined use of enzymatic hydrolysis and fractionated extraction resulted in a protein isolate with a high degree of purity (~55%). This study demonstrates that the combination of different extraction methodologies can significantly improve the yield and purity of the final product.

Keywords

α-amylase; protein isolate; fractional extraction; enzymatic hydrolysis; quinoa

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