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Processing‐Structure‐Function Relationships of Andean Proteins: Quinoa, Amaranth, Cañihua and Tarwi for Sustainable Food Applications

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Review examines Andean plant proteins' properties in food systems, highlighting their potential for sustainability.

This review aims to explore the processing-structure-function relationships of Andean proteins for sustainable food applications.
Comprehensive examination of protein composition and extraction methods of quinoa, amaranth, cañihua, and tarwi.
Analysis of structural modifications and functional properties influenced by various processing techniques.
Evaluation of applications in food systems and identification of knowledge gaps regarding cañihua protein.
Highlighted the high nutritional quality and techno-functional potential of Andean proteins.
Identified enzymatic hydrolysis, fermentation, and non-thermal technologies as key processing methods affecting these proteins.
Recognized the need for deeper understanding and standardization in application to real food systems.

Jarpa–Parra et al. (2026) studied this question.

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