The objective of this study was to formulate a beverage based on amaranth proteins, stable and nutritious. The process of obtaining the beverage was based on the existing knowledge about starch separation techniques and techno-functional properties of the amaranth proteins. Gums, gellan and xanthan were added to the protein extract and it was heat-treated at 80 °C during 20 min. A beverage with a composition similar to skim cow’s milk was obtained (3.42 ± 0.08; 0.60 ± 0.06; 1.9 ± 0.4; 0.43 ± 0.01; 3 and 90.58 ± 0.01% for proteins, lipids, fiber, ashes, carbohydrates and water, respectively). Thermal treatment caused the denaturation and aggregation of the proteins, while the addition of gums induced a decrease in the sensitivity to heat treatment of the proteins. Formation of protein aggregates and gum-protein complexes was characterized by electrophoresis, differential scanning calorimetry, and particle size distribution. Heat treatment and addition of gums generated macrocomplexes with enhanced absolute value of ζ-potential, which contributed to the high colloidal stability of amaranth-based beverage. This beverage is suitable for vegans, celiac patients, and lactose intolerants.

中文翻译：

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一种基于苋菜的高蛋白饮料的研制

本研究的目的是配制一种基于苋菜蛋白的饮料，稳定且营养丰富。获得饮料的过程基于关于淀粉分离技术和苋菜红蛋白的技术功能特性的现有知识。将树胶、结冷胶和黄原胶加入蛋白质提取物中，并在 80°C 下热处理 20 分钟。获得了一种成分类似于脱脂牛奶的饮料（蛋白质、脂质、纤维、灰分、碳水化合物和水分别为 3.42 ± 0.08；0.60 ± 0.06；1.9 ± 0.4；0.43 ± 0.01；3 和 90.58 ± 0.01%） . 热处理导致蛋白质变性和聚集，而添加树胶导致蛋白质对热处理的敏感性降低。蛋白质聚集体和胶蛋白复合物的形成通过电泳、差示扫描量热法和粒度分布表征。热处理和添加树胶产生了具有增强的 ζ 电位绝对值的大复合物，这有助于苋菜饮料的高胶体稳定性。这种饮料适合纯素食者、乳糜泻患者和乳糖不耐症患者。