Flour Amino Acids and Protein Isolate of Quinoa (Chenopodium Quinoa) of the White and Pink Variety of Junín

EasyChair Preprint 3746

Abstract

Quinoa an andean food with a high aminosidic content, important in human metabolism. The objective of the research was to quantify and identify the amino acid profile of quinoa of the white and pink varieties of Junín. the quinoa came from the high andean zone of the distrito of Santa Maria de Chicmo, cultivated at 3680 m.a.s.l., the quinoa flour was defatted with petroleum ether; the protein isolate was extracted through solubilization with 1N NaOH and precipitation with 1N HCl, the identification and quantification of amino acids was carried out through high performance liquid chromatography (HPLC) coupled to mass, it was possible to detect the amino acid profile, being these 9 essential amino acids (lysine, leucine, isoleucine, phenylalanine, methionine, threonine, valine, histidine and arginine) and 6 non-essential amino acids (aspartic acid, glutamic acid, Alanine, proline, serine and glycine). The most abundant amino acids and the percentage increase in the defatted flour sample compared to the protein isolate for the white Junín variety were methionine (293.98% +/- 0.005), valine (283.55% +/- 0.003) and leucine (254.36). % +/- 0.003); Similarly, for the pink Junín variety, phenylalanine (591.38% +/- 0.101), arginine (438.43% +/- 0.046) and leucine (376.82% +/- 0.112) respectively were quantified.

Keyphrases: HPLC., aislado proteico, perfil de aminoácidos, proteína vegetal, quinua

@booklet{EasyChair:3746,
  author    = {Abel Isaias Barrial Lujan and Fredy Taipe Pardo and Mary Luz Huamán Carrión and Maria del Carmen Delgado Laime and Yobana Rodrigo Cabezas and Gilberth Nilo Rodriguez Paucar and David Choque Quispe},
  title     = {Flour Amino Acids and Protein Isolate of Quinoa (Chenopodium Quinoa) of the White and Pink Variety of Junín},
  howpublished = {EasyChair Preprint 3746},
  year      = {EasyChair, 2020}}