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 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 ordm;c. results: 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. 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.