RESUMO: A quinoa (Chenopodium quinoa) tem ganhado atenção especial em todo o mundo devido ao seu maior valor nutricional e à sua capacidade de adaptação a diferentes ambientes. Nesse estudo, foi explorado como a germinação das sementes de quinoa é regulada. O gene CqNLP1 foi identificado e clonado devido ao seu maior nível de expressão em sementes de quinoa. O papel do CqNLP1 na germinação de sementes foi estudado com base em espécies modelo como Arabidopsis sp. A função do NO3 - durante a germinação de sementes de quinoa foi analisada. Os resultados mostraram que o gene CqNLP1 pode restaurar a taxa de germinação das cepas mutantes nlp8-1 e nlp8-2 de Arabidopsis, sugerindo que o gene CqNLP1 desempenha um papel importante na promoção da germinação de sementes. O nível apropriado de NO3 - poderia melhorar a taxa de germinação das sementes de quinoa, promover a decomposição e utilização de proteína solúvel e ABA, aumentar o nível de expressão de CqNLP1 e CYP707A2 durante a germinação. A concentração ideal de NO3 - para promover a germinação das sementes é de 1 mM. RESUMO Chenopodium ambientes estudo regulada CqNLP sp NO analisada nlp81 nlp nlp8 nlp8- nlp82 2 ABA CYPA CYP CYP707A mM

ABSTRACT: Quinoa (Chenopodium quinoa) has earned special attention worldwide due to its higher nutritional value and its adaptive ability to contrasting environments. Here, it was explored how quinoa seed germination is regulated. CqNLP1 gene was identified and cloned due to its higher expression level in quinoa seeds. The role of CqNLP1 in seed germination was studied based on model species as Arabidopsis sp. The function of NO3 - during seed germination of quinoa was analyzed. The results showed CqNLP1 gene can restore the germination rate of Arabidopsis mutant nlp8-1 and nlp8-2 strains, suggesting that CqNLP1 gene plays an important role in promoting seed germination. Appropriate level of NO3 - could improve the germination rate of quinoa seeds, promote the decomposition and utilization of soluble protein and ABA, increase the expression level of CqNLP1 and CYP707A2 during germination. The optimal NO3 - concentration to promote seed germination is 1mM. ABSTRACT Chenopodium environments Here regulated CqNLP seeds sp NO analyzed nlp81 nlp nlp8 1 nlp8- nlp82 2 strains ABA CYPA CYP A CYP707A 1mM mM

Abstract Quinoa is a kind of pseudocereal with rich nutrient, unique flavor and antioxidant ingredients. In recent years, it has received widespread attention all over the world, however, the problem of single quinoa product is increasingly prominent. Tea is one of the most popular functional beverages globally, so the development of quinoa tea has a broad market prospect. In the present review, the preparation methods of quinoa seed tea, quinoa malt tea, quinoa leaf tea, quinoa whole plant tea, quinoa fermented tea and quinoa compound tea were summarized, and the current situation and existing problems were analyzed. Based on the above investigations, some suggestions for improving the product performance were put forward. nutrient ingredients years world however prominent globally prospect review summarized analyzed investigations forward

Abstract In recent years, the market has great demand for the instant quinoa. However, the high content of protein and fat in quinoa grain inhibited the gelatinization and extension of starch molecules. The instant quinoa prepared by conventional gelatinization method has poor rehydration. In order to solve this problem, the sectioned heating method was used according to the properties of quinoa starch and protein. The purpose of the first heating stage was to gelatinize the starch with sufficient water, and the technological conditions were: the mass ratio of water to quinoa 4:1, the temperature of water bath 70 °C, the time of water bath 60 min. The purpose of the second heating stage was to denature the protein with less water, and the technological condition was that the quinoa was heated by atmospheric steam for 5 min. The instant quinoa prepared by above method had excellent rehydration. Compared to the raw quinoa, the content of protein, fat and reducing sugar in instant quinoa increased slightly, while the content of starch and polyphenols decreased slightly. The mass loss percentage of instant quinoa was 11.5% and the score of sensory evaluation for the sample prepared under the optimum conditions was 87. years However molecules rehydration problem were 41, 41 4 1, 1 4:1 7 C °C 6 min slightly 115 11 11.5 87 4: 11. 8