α-Amylase reactive extrusion enhances the protein digestibility of saponin-free quinoa flour while preserving its total phenolic content

Remigio Pismag, Joana Pico, Alejandro Fernández, José Luis Hoyos, Mario M. Martinez*

*Corresponding author for this work

Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaperJournal articleResearchpeer-review

Abstract

The original cellular structure and the presence of starch are known to reduce quinoa protein digestibility. Here, we aimed at optimizing an integrated single-step process exploiting the synergisms of amylolysis (<0.42% thermostable α-amylase, starch basis) and extrusion (at different temperature profiles) to enhance protein digestibility in saponin-free quinoa flour while minimizing polyphenol losses. In vitro protein digestion rate (velocity of substrate depletion) and extension (percentage of digested substrate at the end of the reaction) were significantly enhanced with every extrusion treatment, reaching up to four-fold faster protein digestion rate and up to 47% reduction of residual non-digested protein at 100 °C (last barrel temperature) and 0.36 g/100 g α-amylase concentration compared to native flour. Generally, reactive extrusion lowered the content of extractable (free) polyphenols and non-extractable proanthocyanins, but this effect was minimized at lower extrusion temperatures and higher α-amylase concentration. Contrarily, the more thermoresistant hydrolysable bound polyphenols increased in all cases, especially at harsh extrusion conditions.

Original languageEnglish
Article number103448
JournalInnovative Food Science and Emerging Technologies
Volume88
Number of pages10
ISSN1466-8564
DOIs
Publication statusPublished - Aug 2023

Keywords

  • Chenopodium quinoa
  • Plant proteins
  • Reactive extrusion
  • Resilient protein crops
  • Starch, polyphenols

Fingerprint

Dive into the research topics of 'α-Amylase reactive extrusion enhances the protein digestibility of saponin-free quinoa flour while preserving its total phenolic content'. Together they form a unique fingerprint.

Cite this