Table 1.

Functional properties and digestibility of quinoa protein.^a

Functional properties	Description	References
Solubility	Very low (25%) at acidic pH but reaches the maximum (75%) at around pH 10.	Elsohaimy et al. (2015)
Emulsifying properties	Low EAI (2.37–22.7 m2/g) but good ESI (34.70–123 min) for 1% (w/v) suspension.	Elsohaimy et al. (2015); Ghumman et al. (2021)
Water binding capability (g water/g protein)	2.0–3.9	Elsohaimy et al. (2015); Ghumman et al. (2021)
Oil binding capability (g oil/g protein)	1.88–3.32	Elsohaimy et al. (2015); Ghumman et al. (2021)
Foaming properties	FC at 50.8–60.2%, FS at 38.5–50.4% at 30 min.	Ghumman et al. (2021)
Gelling properties	LGC at 12% (w/v).	Wang et al. (2020a)
Digestibility	PDCAAS: 0.68	Scanlin and Lewis (2017)

^aAbbreviations: EAI, emulsifying ability index. ESI, emulsifying stability index. FC, foaming capability. FS, foaming stability. LGC, the least gelation concentration. PDCAAS, protein digestibility corrected amino acid score.