MOTA C,SANTOS M,MAURO R,et al.Protein content and amino acids profile of pseudocereals[J].Food Chemistry,2016,193:55-61.
申瑞玲,张文杰,董吉林,等.藜麦的主要营养成分、矿物元素及植物化学物质含量测定[J].郑州轻工业学院学报(自然科学版),2015,30(Z2):17-21.
MIR N A,RIAR C S,SINGH S.Structural modification of quinoa seed protein isolates (QPIs) by variable time sonification for improving its physicochemical and functional characteristics[J].Ultrasonics Sonochemistry, 2019, 58: 104700.
王龙飞,王新伟,赵仁勇.藜麦蛋白的特点、性质及提取的研究进展[J].食品工业,2017,38(7):255-258.
孙燕婷,黄国清,肖军霞,等.超声处理对大豆分离蛋白溶解性和乳化活性的影响[J].中国粮油学报,2011,26(7):22-26.
徐珍霞,邓乾春,董绪燕,等.超声对亚麻籽蛋白稳定的水包油乳液理化性质的影响[J].中国食物与营养,2019,25(11):35-40.
望运滔,王营娟,田金风,等.高强度超声对鹰嘴豆分离蛋白结构和功能特性的影响[J].食品与机械,2020,36(8):9-14
,71.
VERA A,VALENZUELA M A,YAZDANI-PEDRAM M,et al.Conformational and physicochemical properties of quinoa proteins affected by different conditions of high-intensity ultrasound treatments[J].Ultrasonics Sonochemistry,2019,51:186-196.
毕爽,齐宝坤,隋晓楠,等.超声处理对黑豆蛋白结构和功能性质的影响[J].中国食品学报,2016,16(6):153-160.
中华人民共和国国家卫生计划生育委员会,国家食品药品监督管理总局.食品中蛋白质的测定:GB 5009.5—2016[S].北京:中国标准出版社,2016.
田旭静,段鹏慧,陈文超,等.Osborne分级法提取藜麦糠清蛋白及功能性质研究[J].食品工业科技,2017,38(12):264-269
,276.
ABUGOCH J L,ROMERO N,TAPIA C A,et al.Study of some physicochemical and functional properties of quinoa (Chenopodium quinoa Willd.) protein isolates[J].Journal of Agricultural and Food Chemistry,2008,56(12):4745-4750.
JIANG J,XIONG Y L,CHEN J.Role of β-conglycinin and glycinin subunits in the pH-shifting-induced structural and physicochemical changes of soy protein isolate[J].Journal of Food Science,2011,76(2):293-302.
ZHANG S Y,ZHENG L L,ZHENG X Y,et al.Effect of steam explosion treatments on the functional properties and structure of camellia (Camellia oleifera Abel.) seed cake protein[J].Food Hydrocolloid,2019,93:189-197.
ZHANG Q T,TU Z C,XIAO H,et al.Influence of ultrasonic treatment on the structure and emulsifying properties of peanut protein isolate[J].Food Bioprod Process,2014,92:30-37.
LIU C M,ZHONG J Z,LIU W,et al.Relationship between functional properties and aggregation changes of whey proteinduced by high pressure microfluidization[J].Journal of Food Science,2011,76(4):341-347.
包中宇.超声波技术对大豆分离蛋白功能性质、结构及凝胶特性的影响[D].南昌:南昌大学,2015.
王棐,张文斌,杨瑞金,等.藜麦蛋白质的提取及其功能性质研究[J].食品科技,2018,43(2):228-234.
王棐.藜麦蛋白和淀粉的分离提取及性质研究[D].无锡:江南大学,2018.
谢为峰,罗丰收,解超男,等.超声波处理对杏仁粕蛋白质理化和功能性质的改性研究[J].农产品加工,2016,17(1):1-3
,7.
毕爽,齐宝坤,隋晓楠,等.超声处理对黑豆蛋白结构和功能性质的影响[J].中国食品学报,2016,16(6):153-160.
张洪新.多频超声改性面筋蛋白对其面条品质的影响和机制研究[D].重庆:西南大学,2020.
孙筱.高强度超声对芸豆蛋白理化和功能特性的影响[J].粮食与油脂,2021,34(2):93-96.
李弓中,赵英,王俊彤,等.超声处理对蛋清蛋白结构性质及蛋清液起泡性的影响[J].食品科学,2019,40(9):68-75.
徐悦,郭亚男,李顺秀,等.超声对燕麦蛋白氧化聚集体结构及特性的影响[J].食品工业科技,2020,41(11):85-91
,116.