Quinoa proteins

Quinoa, a high-protein ancient grain, stands in for traditional couscous in this fast and easy one-pot dish. 

Quinoa flour does not have good baking properties like wheat gluten proteins. The wheat proteins are able to form a viscoelastic network when flour is mixed with water to form dough, and these viscoelastic properties allow the use of wheat to produce bread and other processed foods (Shewry et al., 2002). Quinoa bread has been made by including 10% of wheat flour (Chauhan et al., 1992a,b). However, the enzyme... 

Abugoch, L., Romero, N., Tapia, C., Silva, J., and Rivera, M. (2008). Study of some physicochemical and functional properties of quinoa (Chenopodium quinoa Willd.) protein isolates. ]. Agric. Food Chem. 56,4745 750. 

Aluko, R. and Monu, L. (2003). Functional and Bioactive Properties of Quinoa Seed Protein Hydrolysates.. Food Sci. 68(4), 1254—1258. 

Barrett, M. (2006). Identification, sequencing, expression and evolutionary relationships of the 11s seed storage protein gene in Chenopodium quinoa Willd. Thesis of Master of Science Department of Plant and Animal Sciences Brigham Young University. 

Brinegar, C., Sine, B., and Nwokocha, L. (1996). High-cysteine 2S seed storage proteins from Quinoa (Chenopodium quinoa). ]. Agric. Food Chem. 44(7), 1621-1623. 

Chauhan, G., Eskin, N., and Mills, P. (1999). Effect of saponin extraction on the nutritional quality of quinoa (Chenopodium quinoa Willd.) proteins.. Food Sci. Technol. 2,123-126. 

Comai, S., Bertazzo, A., Bailoni, L., Zancato, M., Costa, C., and Allegri, G. (2007). The content of proteic and nonproteic (free and protein-bound) tryptophan in quinoa and cereal flours. Food Chem. 100,1350-1355. 

Fairbanks, D., Burgener, K., Robison, L., Andersen, W., and Ballon, E. (1989). Electrophoretic characterization of quinoa seed proteins. Plant Breeding 104(3), 190-195. 

Lindeboom, N. (2005). Studies on the characterization, biosynthesis and isolation of starch and protein from quinoa (Chenopodium quinoa Willd.), University of Saskatchewan Degree of Doctor. 

Ranhotra, G., Gelroth, J., Glaser, B., Lorenz, K., and Johnson, D. (1993). Composition and protein nutritional quality of quinoa. Cereal Chem. 70(3), 303-305. 

Ruales, J. and Nair, B. M. (1994a). Effect of processing on in vitro digestibility of protein and starch in quinoa seeds. Int. J. Food Sci. Technol. 29, 449—456. 

Quinoa Chenopodium quinoa Willd) is an ancestral crop from the South American Andes. Quinoa seeds have high nutritional value and energetic content, and are consequently very suitable as food. It has a protein content of 14 to 20% and is particularly rich in essential aminoacids such as lysine and methionine, which are rare in most cereals (Sigstad and Prado, 1999). 

Sodium pahnitoyl methyl taurate Capl5Toyl collagen amino acids Capryloyl hydrolyzed animal keratin Capryloyl hydrolyzed coUagen Capryloyl hydrolyzed keratin Capryloyl keratin amino acids Capryloyl pea amino acids Capryloyl quinoa amino acids Capryloyl silk amino acids Lauroyl hydrolyzed coUagen Lauroyl hydrolyzed elastin Lauroyl silk amino add Potassium cocoyl hydrolyzed animal protein... 

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