Optimisation of extraction conditions and thermal properties of protein from the Andean pseudocereal cañihua (Chenopodium pallidicaule Aellen)

Abstract

Summary Response surface methodology (RSM) was used to optimise alkaline protein extraction from cañihua grain meal as to maximise protein extraction yield. Different factors (temperature, extraction time, solvent/meal ratio, pH and NaCl molar concentration) were screened, and their significant influence on the extracted protein yield was evaluated. The first four factors were selected and studied by RSM using a central composite design (CCD). The obtained model produced a satisfactory fitting of the results (R2 = 0.801). Optimal cañihua protein extraction conditions corresponded to a temperature of 21 °C, time extraction of 5 min, solvent/meal ratio of 37/1 (v/w) at pH 10 resulting in a protein yield of 80.4 ± 1.3%, which closely agree with the predicted value of 81.4%. Moreover, protein degradation was studied via differential scanning calorimetry (DSC) obtaining a denaturation temperature of 93.4 °C and an enthalpy value of 1.22 ± 0.05 J g−1. These results are interesting from a technological point to help in designing an optimal protein extraction process and cañihua food processing strategies.

Gluten‐free bread applications: Thermo‐mechanical and techno‐functional characterization of Kañiwa flour

“…This is important for structural stability in gluten-free bread. In this respect, Betalleluz-Pallardel et al (2017) found a single endothermic peak when evaluated with differential scanning calorimetry (DSC) isolated kañiwa protein, which was attributed to the predominance of hydrophobic interactions that increase its stability with temperature increases. Solubility is 23% in kañiwa flour and is low compared to other flours, which is understandable since water is absorbed but not solubilized due to the high level of lipids, fiber, and proteins.…”

Characterisation of peanut protein concentrates from industrial aqueous extraction processing prepared by spray and freeze drying methods

“…The functional properties of the protein are affected by many factors. Extraction conditions (temperature, pH, ionic strength) and downstream processing (purification and drying) of the protein extraction need to be addressed (Yu et al ., ; Krause et al ., ; Sawada et al ., ; Betalleluz‐Pallardel et al ., ; Walczyk et al ., ). For oil‐crops, the oil extraction process should be considered as a critical factor affecting the functional properties of the proteins.…”

Fractionation and characterization of heat‐stable basil seed protein isolates and their utilization in high protein gluten‐free bread

“…In the DSC spectra, the location and magnitude of the denaturation peak represent the thermal stability of the proteins and the corresponding enthalpy change of proteins upon denaturation. The denaturation temperature of BSPI was found to be higher than the denaturation temperatures of, for example, kaniwa (93.4°C) (Betalleluz‐Pallardel et al, 2017) or chia seed proteins (97.4°C) (López et al, 2018; Timilsena et al, 2016) demonstrating pronounced thermal stability.…”

“…The enthalpy of denaturation is related to the structural characteristics of a protein (Betalleluz‐Pallardel et al, 2017). The enthalpy of thermal denaturation (Δ H ) for BSPI was 22.3 J g −1 .…”