This study aims at understanding the relation among sprouting time (from 12 up to 72 h), changes in protein and starch components, and flour functionality in quinoa. Changes related to the activity of sprouting-related proteases were observed after 48 h of sprouting in all protein fractions. Progressive proteolysis resulted in relevant modification in the organization of quinoa storage proteins, with a concomitant increase in the availability of physiologically relevant metals such as copper and zinc. Changes in the protein profile upon sprouting resulted in improved foam stability, but in impaired foaming capacity. The increased levels of amylolytic enzymes upon sprouting also made starch less prompt to gelatinize upon heating. Consequently, starch re-association in a more ordered structure upon cooling was less effective, resulting in low setback viscosity. The nature and the intensity of these modifications suggest various possibilities as for using flour from sprouted quinoa as an ingredient in the formulation of baked products.

中文翻译：

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发芽对藜麦 (Chenopodium quinoa Willd.) 蛋白质和淀粉的影响

本研究旨在了解藜麦的发芽时间（从 12 小时到 72 小时）、蛋白质和淀粉成分的变化以及面粉功能之间的关系。在所有蛋白质组分发芽 48 小时后，观察到与发芽相关蛋白酶活性相关的变化。渐进式蛋白水解导致藜麦储存蛋白的组织发生相关修饰，伴随着生理相关金属（如铜和锌）的可用性增加。发芽时蛋白质分布的变化导致泡沫稳定性提高，但发泡能力受损。发芽时淀粉分解酶水平的增加也使淀粉在加热时不易糊化。因此，淀粉在冷却时以更有序的结构重新结合不太有效，导致低回缩粘度。这些修改的性质和强度表明了使用来自发芽的藜麦的面粉作为烘焙产品配方中的成分的各种可能性。