Extract of albumin from quinoa chaff by Osborne classification method and functional properties

Quinoa chaff is the research object, albumin from quinoa chaff was extracted by using ultrasonic auxiliary Osborne classification method.Three extraction parameters including solid-liquid ratio, extraction temperature and extraction time were optimized using Box-Behnken method and response surface methodology with protein extraction ratio as the response value.The research was based on single factor experiments for achieving maximum the protein extraction ratio. The optimal extraction conditions were determined as a solid/liquid ratio of 1∶37 (g/m L) , an extraction temperature of 46 ℃, and an extraction time of 25 min. Under these optimized conditions, quinoa chaff albumin extraction yield was 43.21%, compared to the theoretical value 43.76%, the relative error of 1.25%. Optimized by response surface regression equation derived some practical significance.Experiment of quinoa chaff albumin functional properties (solubility and hold water, emulsification, foaming) were determined.The results showed that pH2.5 isoelectric point, namely the solubility of albumin was the lowest, a hold water minimum was 1.33 g/g, emulsification was lowest, but emulsifying stability was best, and the foaming ability and foam stability in isoelectric point nearby were worst.