Preparation of quinoa protein and its structural, physicochemical, and functional properties: the improving effect of high‐hydrostatic‐pressure pretreatment

BACKGROUND: Quinoa protein (QP) is a high-quality plant protein characterized by a balanced amino acid profile. However, conventional extraction methods often limit its efficiency and functional properties. High hydrostatic pressure (HHP) has emerged as a promising nonthermal technology for enhancing the extraction and modification of plant proteins. Nevertheless, its application to QP has yet to be thoroughly investigated. This study focused on evaluating the influence of HHP treatment (100-500 MPa) on the extraction efficiency and structural and functional properties of QP. RESULTS: Results indicated that at 200 MPa and 20 min of treatment, the maximum extraction yield of QP reached 68.33% ± 0.60%. This yield was significantly greater than that of the control group, measuring 51.32% ± 0.97% (P < 0.05). HHP treatment decreased the average particle size (P < 0.05). HHP at 300 MPa significantly induced structural disordering, as evidenced by increased surface hydrophobicity, free sulfhydryl content, and a random coil structure. The functional properties of QP, including solubility, emulsification, and foaming ability, were markedly improved following HHP treatment. Additionally, HHP significantly increased the in vitro digestibility of QP. Correlation analysis revealed the relationship between protein functional properties and their structures. CONCLUSIONS: These findings indicate that HHP treatment is a promising method for improving the extraction efficiency and functional properties of QP, thereby enhancing its applications in the food industry. © 2026 Society of Chemical Industry.