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Effect of Sprouting on Proteins and Starch in Quinoa (Chenopodium quinoa Willd.)

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Abstract

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.

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Acknowledgments

Diego Suárez-Estrella has been the grateful recipient of a PhD fellowship from Secretaría de Educación Superior, Ciencia, Tecnología e Innovación (SENESCYT), Ecuador. The authors thank professor Francesco Bonomi for fruitful discussion and for constructive criticism.

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Authors and Affiliations

  1. Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, via G. Celoria 2, 20133, Milan, Italy

    Diego Suárez-Estrella, Andrea Bresciani, Stefania Iametti, Mauro Marengo, Maria Ambrogina Pagani & Alessandra Marti

  2. Grupo de Investigación en Quimiometría y QSAR, Facultad de Ciencia y Tecnología, Universidad del Azuay, Av. 24 de Mayo 7-77 y Hernán Malo, Cuenca, Ecuador

    Diego Suárez-Estrella

  3. Department of Drug Science and Technology, Università degli Studi di Torino, Via Pietro Giuria, 9, 10125, Turin, Italy

    Mauro Marengo

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  1. Diego Suárez-Estrella
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  2. Andrea Bresciani
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  3. Stefania Iametti
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  5. Maria Ambrogina Pagani
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  6. Alessandra Marti
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Correspondence to Stefania Iametti or Alessandra Marti.

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Suárez-Estrella, D., Bresciani, A., Iametti, S. et al. Effect of Sprouting on Proteins and Starch in Quinoa (Chenopodium quinoa Willd.). Plant Foods Hum Nutr 75, 635–641 (2020). https://doi.org/10.1007/s11130-020-00864-6

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