Interfacial and Emulsifying Properties of Quinoa Protein Concentrates

Most protein concentrates used by the food industry are derived from soybean or wheat, but a pseudocereal like quinoa is gaining interest worldwide. The aim of this study is the characterization of the emulsification properties of two quinoa protein concentrates obtained through alkaline extraction (pH 9 (Q9) and 11 (Q11)), followed by precipitation at an acidic pH value. Interfacial rheological measurements point out that Q11 form stronger...