数字农科院2.0

Evaluation of the nutritional, in vitro protein digestive and bioactive characteristics of a quinoa-based protein beverage

文献类型： 外文期刊

作者： Mengzhuo Li;Man Li Zhu;Junjuan Wang;Liang Zou;Xiaoyan Zhao;Dan Wang;Yuanyan Zhao;Zhiwen Ge;Lizhen Zhang;Peiyou Qin

作者机构：

关键词： ACE inhibitory activity;Amino acid score;Antioxidant activity;In vitro protein digestibility;Plant-based protein beverage;Quinoa

期刊名称： Food Chemistry: X

ISSN： 2590-1575

年卷期： 2025 年 28 卷

页码：

收录情况： SCIE（2025版） ; ; EI（2025版）

摘要： This study investigated the nutritional, digestive properties and potential health effects of a quinoa-based protein beverage (QBPB). In terms of nutrition, QBPB demonstrated superior nutritional estimates than a commercial oat-based liquid beverage, with a higher essential amino acids/total amino acids ratio (40.69 %), essential amino acids/non-essential amino acids ratio (68.62 %), amino acid score (87.50 %), essential amino acid index (89.58), and predicted biological value (85.95). QBPB exhibited a high in-vitro protein digestibility (89.21 %) and protein digestibility-corrected amino acid score (0.78), which was close to ideal protein. After digestion, QBPB showed enhanced antioxidant activity with an IC50 for ABTS radical scavenging activity of 2.15 mg/mL, and ACE inhibitory activity with an IC50 of 0.19 mg/mL. Overall, QBPB showed promising protein quality and health effects. This study provides a significant basis for exploration of the nutritional and health benefits of quinoa-based functional foods and for promotion of quinoa in food production.

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