The Effect of Superheated Water Extraction Conditions on Properties of Quinoa-Barley Malt Extract

Superheated water extraction (SWE), is a novel method, used to extract proteins or other bioactive component from agriculture products. Methods: In this study, the extract from quinoa-barley malt (in a proportion of ۳۰:۷۰) was treated by SWE method. The effect of extraction time (۱۵, ۳۰, and ۴۵ min) on physicochemical and functional properties of the extract was determined at ۱۲۰ ºC. Results: The result showed that by increasing the extraction time the amount of protein increased. The maximum protein (%) was obtained in ۴۵ min of SWE. The results revealed that increasing the extraction time had a significant effect on the turbidity and pH. In addition, increasing the extraction time had a positive effect on the functional properties. The highest protein isolate (PI) solubility was at ۱۲۰ °C. Conclusions: Although SWE method appears to be a useful extraction method for producing valuable materials from cereal and pseudocereal, this method has only been used at pre-commercial scale and more investigation is required to study the quantity, quality, and stability of the extracted valuable materials to scale it up for industrial means.

کلیدواژه ها:

Quinoa ، Barley malt ، Extraction ، Superheated water extraction