Effect of alkaline extraction on the structure of the protein of quinoa ( Chenopodium quinoa Willd . ) and its influence on film formation

@inproceedings{Valenzuela2013EffectOA,
  title={Effect of alkaline extraction on the structure of the protein of quinoa ( Chenopodium quinoa Willd . ) and its influence on film formation},
  author={Carolina Valenzuela and Lilian E Abugoch and Cristi{\'a}n A Tapia and Alexander Gamboa},
  year={2013}
}
It is important to produce hydrophobic edible protein films for use in foods. The aim of this study was to evaluate the effect of alkaline extraction of quinoa proteins (QP) on the structure and their film-forming ability without plasticiser. QP were extracted between pH 8 to 12, and their structure was evaluated by PAGE-SDS, size-exclusion HPLC light scattering, fluorescence spectroscopy and SH and SS. Film was characterised by FTIR, SEM, tensile strength, barrier and colour. Structural… CONTINUE READING

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