Effect of alkaline extraction on the structure of the protein of quinoa Chenopodium quinoa Willd. and its influence on film formationReport as inadecuate




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It is important to produce hydrophobic edible protein films for use in foods. The aim of this study was toevaluate the effect of alkaline extraction of quinoa proteins QP on the structure and their film-formingability without plasticiser. QP were extracted between pH 8 to 12, and their structure was evaluated byPAGE-SDS, size-exclusion HPLC light scattering, fluorescence spectroscopy and SH and SS. Film wascharacterised by FTIR, SEM, tensile strength, barrier and colour. Structural changes of QP showingthat alkalinisation over pH 10 produce significant denaturation-aggregation-dissociation structuralchanges in QP. pH 12 was the condition to form a film film12. FTIR showed hydrogen bonds and hydrophobicfilm interactions. Film12 had 16.6 ± 3.8% elongation and 15.7 ± 1.1 MPa tensile strength, andwater vapour permeability was 5.18 ± 0.38 g mm m 2 day 1 kPa 1. Film12 had a brownish colour. A highdegree of denaturation-aggregation-dissociation of QP structure is required to form a film withoutplasticiser.Nota general

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Author: Valenzuela, Carolina; - Abugoch James, Lilian; - Tapia, Cristian; - Gamboa, Alexander; -

Source: http://repositorio.uchile.cl/



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