JOURNAL OF LIGHT INDUSTRY

CN 41-1437/TS  ISSN 2096-1553

Volume 37 Issue 2
May 2022
Article Contents
YIN Lisha, ZHU Yingying, DONG Jilin and et al. Effects of ultrasonic treatment on the functional properties and microstructure of quinoa protein isolates[J]. Journal of Light Industry, 2022, 37(2): 38-43. doi: 10.12187/2022.02.005
Citation: YIN Lisha, ZHU Yingying, DONG Jilin and et al. Effects of ultrasonic treatment on the functional properties and microstructure of quinoa protein isolates[J]. Journal of Light Industry, 2022, 37(2): 38-43. doi: 10.12187/2022.02.005 shu

Effects of ultrasonic treatment on the functional properties and microstructure of quinoa protein isolates

  • Received Date: 2021-04-21
  • Quinoa protein isolates (QPI) was extracted by alkali solubilization and acid precipitation method, and modified by medium intensity ultrasonic (power was 500 W). The influence of intensity ultrasonic treatment on QPI functional properties and microstructure was studied.The results showed that the purity of QPI was 87.78%, and it was mainly composed of albumin, globulin, gliadin and gluten. Ultrasound treatment significantly increased the solubility of QPI (P<0.05) and the highest solubility (78.25%) was obtained at the time of 60 min. Meanwhile, the emulsification of QPI increased with the increase of ultrasonic time (P<0.05). Ultrasonic treatment significantly decreased the average particle size of QPI (P<0.05) and the minimum average particle size was 56.86 μm at 60 min. Compared with untreated samples, after ultrasonic treatment for 60 min, the particles were denser and more uniform, and the surface was more wrinkled.
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