Modifying structural and techno-functional properties of quinoa proteins through extraction techniques and modification methods

Background: The concern about the protein shortage has increased in recent years. There is a need to research sustainable alternatives for animal proteins, which have negative effects on sustainability and the environment. Due to the growth environment and nutritional values, quinoa proteins are considered a sustainable and renewable alternative to animal proteins. However, they have poor performance in techno-functional properties. Therefore, it is important to modify them to improve their techno-functional properties.Scope and approach: In this review, the methods used to change the techno-functional properties of quinoa proteins, including extraction techniques (conventional and non-conventional) and modification methods (physical, chemical, and biological), are described and updated. The structural and techno-functional properties of quinoa proteins and their changes after the treatment are also discussed.Key findings and conclusion: Extraction techniques and modification methods could induce structural and phys-icochemical changes in quinoa proteins, which result in the improvement of techno-functional properties, including solubility, emulsion properties, and gelling properties. Various extraction methods have their advan-tages and disadvantages. The selection of extraction methods can be based on applying quinoa proteins. Further investigation should focus on hybrid extraction techniques to improve the extraction efficiency and techno-functional properties of quinoa proteins. Furthermore, modification approaches can also enhance the techno-functional properties of quinoa proteins and make quinoa proteins more suitable for application in the emul-sion and gel system.