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 product s .

In this study, the extract from quinoa -barley malt (in a proportion of 30:70) was treated by SWE method. The effect of extraction time (15, 30, and 45 min) on physicochemical and functional properties of the extract was determined at 120 ºC.

The result showed that by increasing the extraction time the amount of protein increased. The maximum protein (%) was obtained in 45 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 120 °C.

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.