A new approach to enhance quinoa protein nano-aggregates: Combined pH shifting-High pressure homogenization

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dc.authorid0000-0002-6637-7666
dc.authorid0000-0002-6637-7666
dc.authorid0000-0001-6229-7338
dc.contributor.authorYildiz, Gulcin
dc.contributor.authorYildiz, Gokcen
dc.date.accessioned2026-02-12T21:05:35Z
dc.date.available2026-02-12T21:05:35Z
dc.date.issued2023
dc.departmentBursa Teknik Üniversitesi
dc.description.abstractThe physicochemical characteristics of soluble nano-sized quinoa protein isolates prepared by combined pH shifting and high-pressure homogenization were studied. Commercial quinoa protein isolates were exposed to pH shifting at acidic (pH 2-6) or alkaline (pH 8-12) conditions followed by high-pressure homogenization earlier than neutralizing of pH to 7.0. The pH method under pH 12 followed by high-pressure homogenization was found as the most efficient treatment in the reduction of protein aggregate sizes and transparency, improving soluble protein content and surface hydrophobicity. Quinoa protein isolates treated with pH 12 and high-pressure homogenization increased the solubility from 7.85% to 78.97%, creating quinoa protein isolate nano -aggregates with an average size around 54 nm. The quinoa isolate aggregates were used to produce oil-in-water nanoemulsions, which demonstrated the good stability for 14 d at 4 degrees C. This new approach might present an effective technique for the modification of functional features of quinoa protein isolates.
dc.identifier.doi10.1016/j.foodchem.2023.135800
dc.identifier.issn0308-8146
dc.identifier.issn1873-7072
dc.identifier.pmid36870209
dc.identifier.scopus2-s2.0-85149308649
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2023.135800
dc.identifier.urihttps://hdl.handle.net/20.500.12885/7044
dc.identifier.volume415
dc.identifier.wosWOS:000953116300001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherElsevier Sci Ltd
dc.relation.ispartofFood Chemistry
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20260212
dc.subjectQuinoa protein isolate
dc.subjectModification
dc.subjectpH shifting
dc.subjectHigh-pressure homogenization
dc.subjectFunctional properties
dc.titleA new approach to enhance quinoa protein nano-aggregates: Combined pH shifting-High pressure homogenization
dc.typeArticle

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