Quinoa: Chemistry and Technology

444 Pages·2022·6.975 MB·English

by  Fan Zhu

Quinoa
Thispageintentionallyleftblank
Quinoa
Chemistry and Technology
Fan Zhu
School of Chemical Sciences, The University of
Auckland, New Zealand
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Contents
Abouttheauthor xiii
Preface xv
1. Developmentofquinoagrainasasustainablecrop 1
1.1 Introduction 1
1.2 Geneticdiversityofquinoa 1
1.3 Cultivationofquinoaindifferentenvironmentalconditions 4
1.4 Collaborationsforquinoadevelopment 5
1.5 Developmentofquinoaindifferentcountries 6
1.6 Organicquinoa 7
1.7 Quinoagreens 8
1.8 Growingquinoainouterspace 9
1.9 Quinoaseedstorage 9
1.10 Ecologicalandsocioeconomicconcernsofgrowingquinoa 10
1.11 Conclusions 11
References 11
2 Structureandnutrientcompositionofquinoagrain 17
2.1 Introduction 17
2.2 Quinoagrainstructure 17
2.3 Chemicalcompositionofquinoagrain 21
2.4 Interpretationandcomparabilityofthedataonproximate
compositionofquinoa 23
2.5 Proteinsandaminoacidsofquinoa 24
2.6 Lipidsofquinoa 26
2.7 Carbohydratesofquinoa 27
2.8 Minerals,organicacids,vitamins,andcarotenoidsofquinoa 28
2.8.1 Minerals 28
2.8.2 Phyticacidandorganicacids 30
2.8.3 Vitamins 31
2.8.4 Carotenoids 32
2.9 Conclusions 32
References 33
3 Quinoagrainmilling 39
3.1 Introduction 39
vi Contents
3.2 Quinoamillingprocesses 40
3.2.1 Drymilling 40
3.2.2 Wetmilling 57
3.2.3 Alternativestotheconventionalmillingprocesses 60
3.2.4 Otherfactorsaffectingthequalityofquinoamilling
fractions 60
3.2.5 Millingdevices 61
3.3 Effectofmillingonchemicalandphysicochemicalpropertiesof
quinoamillingfractions 61
3.3.1 Effectofmillingonnutritionalandchemicalcomposition
andparticlesize 61
3.3.2 Effectofmillingonphysicochemicalandfunctional
properties 63
3.3.3 Comparisonbetweenwetanddrymillingofquinoagrain 63
3.4 Conclusions 65
References 65
4 Quinoastarch 69
4.1 Introduction 69
4.2 Quinoastarchisolation 69
4.3 Quinoastarchcomposition 70
4.4 Structureofquinoastarch 73
4.4.1 Shapeandsizeofstarchgranules 73
4.4.2 Polymorphism 76
4.4.3 Chemicalstructure 76
4.5 Physicochemicalandfunctionalcharacteristicsofquinoastarch 80
4.5.1 Thermalproperty 80
4.5.2 Swellingandsolubility 80
4.5.3 Rheologicalproperties 83
4.5.4 Retrogradationproperty 86
4.5.5 Starchdigestibility 87
4.6 Conclusions 88
References 88
5 Quinoadietaryfiberandnonstarchpolysaccharides 93
5.1 Introduction 93
5.2 Dietaryfibercompositionofquinoa 94
5.3 Isolationoffiberfractionsandpolysaccharides ofquinoa 95
5.3.1 Structureoffiberpolysaccharidesofquinoa 97
5.4 Physicochemicalpropertiesofdietaryfiberofquinoa 99
5.4.1 Thermalandrheologicalproperties 99
5.4.2 Water-andoil-holdingcapacities 103
5.4.3 Glucose,cholesterol,andbileacidadsorptioncapacity 103
Contents vii
5.5 Biologicalpropertiesoffiberpolysaccharidesandfractionsof
quinoa 104
5.5.1 Antioxidantactivity 104
5.5.2 Inhibitiononfooddigestion 104
5.5.3 Antidiabeticactivity 109
5.5.4 Cholesterolandbileacidadsorption 109
5.5.5 Anticancerproperty 110
5.5.6 Gastro-protection 110
5.5.7 Immunomodulation 110
5.5.8 Fermentativepropertiesandgutmicrobiota 111
5.6 Discussion 111
5.7 Conclusions 112
References 113
6 Quinoaprotein 117
6.1 Introduction 117
6.2 Composition,fractionation,andstructureofquinoaproteins 118
6.3 Quinoaproteinisolates 118
6.4 Functionalpropertiesofquinoaproteinsandpeptides 119
6.4.1 Solubility 120
6.4.2 Gellingproperty 120
6.4.3 Emulsifyingproperty 121
6.4.4 Foamingproperty 121
6.4.5 Waterandoil-bindingproperty 122
6.4.6 Thermalproperty 122
6.4.7 Digestibility 123
6.5 Biologicalpropertiesofquinoaproteinsandpeptides 123
6.5.1 Antioxidantactivity 128
6.5.2 Antihaemolyticactivity 128
6.5.3 Antibacterialactivity 129
6.5.4 Antihypertensionproperty 129
6.5.5 Adipogenesisinhibition 129
6.5.6 Antidiabeticcapacity 130
6.5.7 Anticancercapacity 130
6.5.8 Antiinflammatory 131
6.5.9 Safetyofquinoaprotein,hydrolysates,andpeptides 131
6.6 Effectofmodificationsandprocessingonphysicochemical,
functional,andbiologicalpropertiesofquinoaproteinand
hydrolysates 131
6.6.1 Physicaltreatments 132
6.6.2 Chemicalandenzymatictreatments 142
6.6.3 Interactionsofquinoaproteinandpeptideswithother
components 143
6.7 Conclusions 144
References 144
viii Contents
7 Quinoalipids 151
7.1 Introduction 151
7.2 Extractionofquinoalipids 151
7.3 Analysisoflipidcontentandfattyacidcompositionin
quinoagrain 156
7.4 Compositionofdifferenttypesoflipidsincludingneutraland
polarlipidsinquinoa 156
7.5 Triacylglycerolcompositionofquinoalipids 157
7.6 Fattyacidcompositionofquinoalipids 157
7.7 Unsaponifiablelipidicfractionofquinoalipids 159
7.8 Meltingpropertiesofquinoalipids 159
7.9 Effectofprocessingonquinoalipidcomposition 160
7.9.1 Effectofthermalprocessing 160
7.9.2 Effectofagingandoxidation 160
7.9.3 Effectofgermination 161
7.9.4 Effectofelectronbeamirradiation 162
7.10 Effectoflipidsonphysicochemicalpropertiesof
quinoaflour 162
7.11 Quinoaseedoil 162
7.12 Oilsofquinoaleaves 164
7.13 Conclusions 165
References 165
8 Polyphenols,saponins,andotherbioactivecomponentsofquinoa 169
8.1 Introduction 169
8.2 Compositionofpolyphenolsandsaponinsinquinoa 170
8.2.1 Extractionofphenolicsfromquinoa 170
8.2.2 Phenolicacidsandderivativesinquinoa 170
8.2.3 Flavonoidsandderivativesinquinoa 178
8.2.4 Saponinsinquinoa 179
8.2.5 Phytoecdysteroids,betalains,andotherminorcomponents
inquinoa 182
8.3 Biologicalactivitiesofpolyphenols,saponins,andotherbioactive
compoundsinquinoa 183
8.3.1 Phenolics-relatedbiologicalactivities 183
8.3.2 Saponins-relatedbiologicalactivities 193
8.3.3 Biologicalactivitiesrelatedtootherbioactivecompounds
(phytoecdysteroids,betalains,andalkylresorcinols) 196
8.3.4 Generaldiscussiononbiologicalactivitiesofquinoaminor
components 197
8.4 Effectofprocessingonchemicalcompositionandbiological
activitiesofpolyphenolsandsaponinsinquinoa 198
8.4.1 Drying 198
8.4.2 Simulatedgastrointestinaldigestion 198
Contents ix
8.4.3 Germinationandfermentation 198
8.4.4 Homecookingmethods 207
8.4.5 Milling 209
8.4.6 Ultrasound,highhydrostaticpressure,andelectronbeam
irradiationtreatments 209
8.4.7 Ultrasound-assistedextractionandmicrowave-assisted
hydrolysis 210
8.5 Conclusions 210
References 211
9 Healthandnutritionaleffectsofquinoa 219
9.1 Introduction 219
9.2 Invitrostudiesonhealthandnutritionaleffectsofquinoa 219
9.2.1 Wholequinoaseeds 220
9.2.2 Quinoaextracts 220
9.2.3 Quinoaproteins 227
9.2.4 Quinoapolysaccharide 231
9.3 Invivostudiesonhealthandnutritionaleffectsofquinoa 232
9.3.1 Quinoaseedsandflours 232
9.3.2 Quinoaprotein 246
9.3.3 Quinoaextracts 247
9.3.4 Quinoapolysaccharide 248
9.3.5 Quinoaphytoecdysteroidextract 248
9.4 Humantrialsonhealthandnutritionaleffectsofquinoa 249
9.4.1 Metabolic improvement 249
9.4.2 Glycemiccontrol 249
9.4.3 Plasmalipidprofileimprovement 250
9.4.4 Reductionofcardiovasculardiseaserisk 250
9.5 Component-biofunctionrelationshipsofquinoa 251
9.6 Negativehealtheffectsofquinoa 252
9.6.1 Quinoaallergyrevealedbyclinical reports 252
9.6.2 Contaminatedquinoa 256
9.6.3 Intestinalpermeability 257
9.7 Researchgapsonhealtheffectsofquinoa 257
9.8 Conclusions 259
References 259
10 Domesticcookingandsensorypropertiesofquinoa 267
10.1 Introduction 267
10.2 Consumerpreferenceforquinoa 268
10.3 Domesticcookingofquinoa 268
10.3.1 Boiling 269
10.3.2 Steaming 269
10.3.3 Bakingandroasting 270