Characterization of amaranth (Amaranthus hypochondriacus L.) seed proteins

Segura-Nieto, Magdalena; Vazquez-Sanchez, Nelida.; Rubio-Velazquez, Hilda.; Olguin-Martinez, Laura E.; Rodriguez-Nester, Carlos E.; Herrera-Estrella, Luis

doi:10.1021/jf00021a016

Cited by 59 publications

(51 citation statements)

References 28 publications

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“…SDS-PAGE of the reduced IIS globulins showed that all of the lines contained subunits of MT 14,500,20,500,26,000,31,500 and 37,500, but that the ratios of these subunits varied. These results are consistent with the analyses of A. hypochondriacus re- ported by Segura-Nieto et al [81]. Marcone and Yada [82] also used circular dichroism spectroscopy to determine the secondary structure contents of the IIS globulin fractions,showing high contents of ß-sheet (up to 71 %) and ß-turn (15-22°/0) with lower contents of a-helix (3-15%).…”

Section: Amaranthussupporting

confidence: 89%

“…Circular dichroism spectroscopy showed similar levels of ß-sheet (49.6%),ß-turn (12.2%) and a-helix (12.6%) to those determined for the IIS globulin (see above). Segura-Nieto et al [77,81] showed that proteins with 2020w values of about 1.4-2.0 were major components of the albumin fraction from Amaranthus hypochondriacus and that these were separated by SDS-PAGE under reducing conditions to give bands of Mr about 4000 and 9000 ( Fig. 1.5).…”

Section: Amaranthusmentioning

confidence: 99%

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The Major Seed Storage Proteins of Spelt Wheat, Sorghum, Millets and Pseudocereals

Shewry¹

2002

Pseudocereals and Less Common Cereals

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Section: Amaranthussupporting

confidence: 89%

Section: Amaranthusmentioning

confidence: 99%

The Major Seed Storage Proteins of Spelt Wheat, Sorghum, Millets and Pseudocereals

Shewry¹

2002

Pseudocereals and Less Common Cereals

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“…Until now it is well known that amaranth seeds have proteins with a better balance content of the essential amino acids than that of cereals and legumes [8]. Seed storage proteins have been fractionated according to Osborne [9] with several modifications; albumins are reported as the main protein fraction with values around 50%, followed by glutelins and globulins fractions, 31 and 16%, respectively, and the minor fractions are prolamins with values from 0.9 to 2% [4].…”

Section: Introductionmentioning

confidence: 99%

Functional and Rheological Properties of Amaranth Albumins Extracted From Two Mexican Varieties

Silva-Sanchez

González-Castañeda

León‐Rodríguez

et al. 2004

Plant Foods Hum Nutr

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The functional and rheological properties of amaranth albumins isolates extracted from two new Mexican varieties were determined. Functional properties tested were protein solubility, foaming, water and oil absorption capacities, emulsifying activity, and emulsion stability. The maximum solubility values for both amaranth albumins were found above pH 6 and values were compared to the solubility of egg albumins. Albumins from amaranth showed excellent foaming capacity and foaming stability at pH 5, suggesting that this protein could be used as whipping agents as egg albumins, also the water and oil absorption capacities reached their maximum values at acidic pH, suggesting that amaranth albumins could be appropriate in preparation of acidic foods. The rheological test based on farinograms and alveograms showed that wheat flour supplemented with 1% amaranth albumins improves the dough properties due to higher mixing stability and the bread had better crumb characteristics. In addition of the known high nutritional values of amaranth albumins, our results indicate the high potential for use of these proteins as an ingredient in food preparations.

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“…The amaranth proteins have a good digestibility, a majority of proteins belonging to the group of water-soluble albumins and salt-soluble globulins (Saunders & Becker 1984;Seguranieto et al 1992;Sanfeng & Parades-Lopez 1997;Gorinstein et al 2002). Another ancient crop, the quinoa with a similar chemical composition (except for the considerable amount of saponins in the hull of the seed) is also treated as pseudocereal.…”

mentioning

confidence: 99%

The effects of flour and protein preparations from amaranth and quinoa seeds on the rheological properties of wheat-flour dough and bread crumb

Tömösközi¹,

Gyenge²,

Pelcéder³

et al. 2011

Czech J. Food Sci.

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Tömösközi S., Gyenge L., Pelcéder A., Abonyi T., Lásztity R. (2011): The effects of flour and protein preparations from amaranth and quinoa seeds on the rheological properties of wheat-flour dough and bread crumb. Czech J. Food Sci., 29: 109-116.The effects of amaranth and quinoa flours and protein isolates prepared from amaranth and quinoa seeds on the rheological properties of wheat flour dough and bread were studied using new recording instruments, the micro Z-arm mixer (for dough) and the SMS-Texture analyser (for bread crumb). The addition of 10% amaranth or quinoa flours did not cause significant changes in rheological properties. However, higher additions (20% and 30%) resulted in significant changes in stability, the degree of softening and elasticity. Substitution of wheat flour by amaranth or quinoa flours resulted in an increase of water absorption capacity. A significant reduction of specific volume and an increase of resistance to deformation (firmness) of the crumb of breads prepared from flour mixtures containing high percentages of amaranth or quinoa flours was observed. The addition of protein isolates did not significantly influence the main rheological parameters of dough, and bread crumb.

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Characterization of amaranth (Amaranthus hypochondriacus L.) seed proteins

Cited by 59 publications

References 28 publications

The Major Seed Storage Proteins of Spelt Wheat, Sorghum, Millets and Pseudocereals

The Major Seed Storage Proteins of Spelt Wheat, Sorghum, Millets and Pseudocereals

Functional and Rheological Properties of Amaranth Albumins Extracted From Two Mexican Varieties

The effects of flour and protein preparations from amaranth and quinoa seeds on the rheological properties of wheat-flour dough and bread crumb

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