The content of proteic and nonproteic (free and protein-bound) tryptophan in quinoa and cereal flours

@article{Comai2007TheCO,
  title={The content of proteic and nonproteic (free and protein-bound) tryptophan in quinoa and cereal flours},
  author={Stefano Comai and Antonella Bertazzo and Lucia Bailoni and Mirella Zancato and Carlo Virgilio Luigi Costa and Graziella Allegri},
  journal={Food Chemistry},
  year={2007},
  volume={100},
  pages={1350-1355}
}
Stability of quinoa flour proteins (Chenopodium quinoa Willd.) during storage.
Summary The amino acid composition and the physicochemical and functional properties of quinoa flour proteins (QFP) were evaluated during storage (at 20, 30 and 40 � C). Quinoa flour showed a protein
The importance of heat against antinutritional factors from Chenopodium quinoa seeds
TLDR
In vitro digestibility evaluation indicated that heat-treated samples showed a more complete digestion than the native state samples, and quinoa seeds can be an important cereal in human diet after adequate heat treatment.
Characterization of Proteins from Grain of Different Bread and Durum Wheat Genotypes
The classical Osborne wheat protein fractions (albumins, globulins, gliadins, and glutenins), as well as several proteins from each of the four subunits of gliadin using SDS-PAGE analyses, were
Utilization of quinoa flour in cookie production
  • 2017
Quinoa -one of three pseudocerealsare an exceptionally nutritious food source, owing to their high level of protein, omega-3 and 6 fatty acid, fiber, vitamin, mineral and micro constituents,
Phytase activity and comparison of chemical composition, phytic acid P content of four varieties of quinoa grain (Chenopodium quinoa Willd.)
TLDR
The aim of this research was to investigate the relations between phytic acid P content and phytase activities of varieties quinoa Narino-Colombia (QC), quinoa Anapquins-Bolivia (QBA) and quinoa Huancavelica-Peru (QP), and found significant differences in the proportions of protein, fat, fibre, and ash among the four varieties.
Functional Properties of the Protein Isolate and Major Fractions of Pine Nut Proteins Prepared from the Changbai Mountain in China
The functional properties of protein isolate and major protein fractions prepared from Changbai Mountain pine nuts were investigated. Albumin, globulin, glutelin, and protein isolates were obtained
Study of some physicochemical and functional properties of quinoa (chenopodium quinoa willd) protein isolates.
TLDR
Analysis of DSC, fluorescence, and solubility data suggests that there is apparently denaturation due to pH, and some differences were found that could be attributed to the extreme pH treatments in protein isolates and the nature of quinoa proteins.
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