Título:	The importance of heat against antinutritional factors from Chenopodium quinoa seeds
Autor(es):	Silva, José Antonio da Pompeu, Dávia Guimarães Costa, Olavo Flores da Gonçalves, Daniel Bonoto Spehar, Carlos Roberto Marangoni, Sérgio Granjeiro, Paulo Afonso
Assunto:	Quinoa Lectinas Sementes Inibidores enzimáticos Digestibilidade
Data de publicação:	Jan-2015
Editora:	Sociedade Brasileira de Ciência e Tecnologia de Alimentos
Referência:	SILVA, José Antonio da et al. The importance of heat against antinutritional factors from Chenopodium quinoa seeds. Food Science and Technology, Campinas, v. 35, n. 1, p. 74-82, jan./mar. 2015. Disponível em: <http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000100074&lng=en&nrm=iso>. Acesso em: 2 maio 2018. doi: http://dx.doi.org/10.1590/1678-457X.6427.
Abstract:	Chenopodium quinoa seeds have high protein content. The nutritional value of quinoa is superior compared with traditional cereals. Its essential amino acid composition is considered next to the ideal, and its quality matches that of milk proteins. In this study, the seed storage proteins from Chenopodium quinoa were extracted, fractionated, partially purified, and characterized. The structural characterization was performed by Tricine-SDS-PAGE and two-dimensional electrophoresis, and it confirmed the presence of proteins of molecular weight of 30 and 7kDa, probably corresponding to lectins and trypsin inhibitors, respectively. The functional characterization of these proteins evidenced their activity as antinutritional factors due to their in vitro digestibility. Quinoa proteins have an excellent amino acid composition with many essential amino acids. In vitro digestibility evaluation indicated that heat-treated samples showed a more complete digestion than the native state samples. Quinoa seeds can be an important cereal in human diet after adequate heat treatment.
Unidade Acadêmica:	Faculdade de Agronomia e Medicina Veterinária (FAV)
Licença:	Food Science and Technology - This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License which permits unrestricted non-commercial use, distribution, and reproduction in any medium provided the original work is properly cited (CC BY NC 3.0). Fonte: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000100074&lng=en&nrm=iso. Acesso em: 2 maio 2018.
DOI:	http://dx.doi.org/10.1590/1678-457X.6427
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