Ultrasonic Assisted Extraction of Quinoa ( Chenopodium quinoa Willd.) Protein and Effect of Heat Treatment on Its In Vitro Digestion Characteristics

• Published in: Foods Vol. 11; no. 5; p. 771
• Main Authors: He, Xingfen, Wang, Bin, Zhao, Baotang, Yang, Fumin
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 07.03.2022; MDPI
• Subjects: Acids; amino acid content; Amino acids; Chemical precipitation; Digestion; Flexibility; Food; Food science; Heat; Heat treatment; Heat treatments; in vitro digestion; NMR; Nuclear magnetic resonance; nuclear magnetic resonance hydrogen spectroscopy; Proteins; Quinoa; quinoa protein; Rice; Spectroscopy; Turbidity; Ultrasonic imaging; Ultrasound; ultrasounic-assisted extraction; China; amino acid content; nuclear magnetic resonance hydrogen spectroscopy; quinoa protein; ultrasounic-assisted extraction; in vitro digestion

To extract and utilise the protein in quinoa efficiently, we investigated the effect of rate of quinoa protein isolate (QPI) extraction by ultrasound-assisted alkaline extraction and traditional alkaline extraction methods using single-factor experiments and Box-Behnken design. The effect of differe...