Structural, nutritional, and functional properties of amaranth protein and its application in the food industry: A review

Abstract

Due to population and environmental concerns, more sustainable proteins are needed as alternatives to traditional proteins, including meat, milk, and soy proteins. Amaranth protein has been considered as a complete protein that is also gluten-free and balanced in amino acid composition. Amaranth protein is rich in bioactive peptides, and its hydrolysis products have been demonstrated to be potential in preventing several diseases such as cardiovascular disease, cancer, and diabetes. Amaranth protein is high in albumin, glutenin, and globulin, whereas the variability in albumin and glutenin content is dependent on the geography and variety of amaranth. In the food industry, amaranth protein is currently used in nutritionally fortified foods, gluten-free foods, and food protein-based films. Due to its excellent nutritional and bifunctional properties, amaranth protein has shown a great potential in functional foods and meat analogues. This review provides an overview of several properties of amaranth protein, including nutrition, bioactivity, structure, as well as its applications in the food industry and prospects. By reviewing the above properties of amaranth protein, it is considered as one of the promising sustainable alternative protein sources for future foods.

Investigating the physicochemical, rheological, and sensory properties of low‐fat mayonnaise prepared with amaranth protein as an egg yolk replacer

“…It also has a well‐balanced amino acid composition (high in lysine, tryptophan, and sulfur‐containing amino acid content), high bioavailability, and the potential to release antihypertensive, antioxidant, and antithrombotic peptides after consumption, which indicates its nutritional value (Cortez‐Trejo et al., 2021 ; Ventureira et al., 2012 ). Moreover, the essential amino acid content of amaranth protein is relatively close to the amount recommended by the FAO/WHO (Zhang et al., 2023 ). According to the WHO, amaranth is the second most valuable nutrient in the world, and it can supply the nutrient requirements recommended by the WHO for individuals (Hosseintabar‐Ghasemabad et al., 2022 ).…”

“…Amaranth is a pseudocereal with a short life cycle that needs little water (Constantino & Garcia‐Rojas, 2020 ). It is also highly resistant to poor soils, easily adapted to altitudes, and climate‐resilient (Zhang et al., 2023 ). One of the interesting features of amaranth is its protein content (14%–18%), which is higher than that of the most common grains (Ventureira et al., 2012 ).…”

“…One of the interesting features of amaranth is its protein content (14%–18%), which is higher than that of the most common grains (Ventureira et al., 2012 ). Amaranth is gluten‐free, so it is suitable for people with gluten allergies (Zhang et al., 2023 ). The protein fractions of amaranth are albumin (~65%), globulin (~17%), prolamin (~11%), and glutelin (~7%) (Janssen et al., 2017 ).…”

The Ethiopian snack food (‘Kolo’): Existing knowledge and research directions on processing practices, quality and consumption

“…The functional properties of roasted grains, including Ethiopian Kolo, are not well explored by the scientific community. Functional properties of food are important characteristics to convince and satisfy the consumer [ 36 ]. Therefore, the functional properties of Kolo, like texture, crispiness, color and moisture-absorbing (hygroscopic) properties, in relation to the processing conditions should be studied and documented.…”

Sour milk drink technology with amarant flour

“…Амарантове борошно має високу біологічну цінність, служить багатим джерелом мінеральних речовин, незамінних для людини амінокислот, зокрема, лізину, метіоніну та триптофану; вітамінів групи В, С, А, Д і РР, які спільно з вітаміном Е надають виражену імуностимулюючу, протизапальну, антиоксидантну дії. Особливо багате борошно амаранту калієм, кальцієм і фосфором, які відіграють важливу роль в регуляції ритму, сили і швидкості скорочень міокарда (Zhang et al, 2023).…”