Unveiling a new protein concentrate derived from quinoa germ: Exploring a plant-based alternative protein

Raw quinoa germ (RQG), processed physically, was further refined using hammer milling and fractionated based
on particle size into Fine (<100 μm), Medium (100–300 μm), and Coarse (300–500 μm) fractions. These were
then defatted to produce quinoa germ protein concentrate (QGPC). The study assessed the influence of particle
size and defatting on physicochemical, functional, and rheological properties. Quinoa protein, a complete pro­
tein, is concentrated in the germ portion. QGPC showed a higher protein content (43.04 %) compared to RQG
(35.43 %). Analysis revealed higher protein and mineral content in coarse fractions, while brightness values
increased with decreasing particle size. QGPC demonstrated superior functional properties, including a water-
holding capacity (WHC) of 2.78 g/g and oil-holding capacity (OHC) of 3.10 g/g. Coarse fractions exhibited
enhanced foaming capacity and stability. The study produced QGPC with a yield exceeding 70 %, characterized
by unique functional properties, making it a promising ingredient for targeted food product development.