Characterization of acid – Induced gels of quinoa proteins and carrageenan

Duran, Natalia Montellano; Spelzini, Darío; Boeris, Valeria

doi:10.1016/j.lwt.2019.03.052

Cited by 11 publications

(2 citation statements)

References 36 publications

(41 reference statements)

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“…To induce thermal gelation, CC dispersions were thermally treated in a water bath at 95 °C for 10 min, then gelation was carried out at room temperature [34] .…”

Section: Methodsmentioning

confidence: 99%

High-intensity ultrasound pretreatment influence on whey protein isolate and its use on complex coacervation with kappa carrageenan: Evaluation of selected functional properties

Vargas

Delgado-Macuil

Ruíz-Espinosa

et al. 2021

Ultrasonics Sonochemistry

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“…To induce thermal gelation, CC dispersions were thermally treated in a water bath at 95 °C for 10 min, then gelation was carried out at room temperature [34] .…”

Section: Methodsmentioning

confidence: 99%

High-intensity ultrasound pretreatment influence on whey protein isolate and its use on complex coacervation with kappa carrageenan: Evaluation of selected functional properties

Vargas

Delgado-Macuil

Ruíz-Espinosa

et al. 2021

Ultrasonics Sonochemistry

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“…Quinoa protein also has good performance in the functionality characteristics, including foam stability, emulsion stability, water/oil holding capacity, gelation property, and film-forming ability (Steffolani et al 2016;Shen, Tang, and Li 2021). Great efforts made on the characterization and modification of quinoa protein functionality facilitate its application in the food industry, which can be used as ingredients in food formulation to exert a strong influence on processing properties of food matrixes and sensory qualities of food products (Jeske et al 2018;Duran, Spelzini, and Boeris 2019;López-Alarcón et al 2019;Vera et al 2019;Bahmanyar et al 2021).…”

Section: Introductionmentioning

confidence: 99%

Exploration on bioactive properties of quinoa protein hydrolysate and peptides: a review

Guo

Hao

Yang

et al. 2021

Critical Reviews in Food Science and Nutrition

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Quinoa is an excellent source of nutritional and bioactive components. Protein is considered a key nutritional advantage of quinoa grain, and many studies have highlighted the nutritional and physicochemical properties of quinoa protein. in addition, quinoa protein is a good precursor of bioactive peptides. This review focused on the biological properties of quinoa protein hydrolysate and peptides, and gave a summary of the preparation and functional test of quinoa protein hydrolysate and peptides. A combination of milling fractionation and solvent extraction is recommended for the efficient production of quinoa protein. The biological functionalities of quinoa protein hydrolysate, including antidiabetic, antihypertensive, anti-inflammatory, antioxidant activities, and so on, have been extensively investigated based on in vitro studies and limited animal models. Additionally, bioinformatics analysis, including proteolysis simulation, virtual screening, and molecular docking, provides an alternative or assistive approach for exploring the potential bioactivity of quinoa protein and peptides. Nevertheless, further research is required for industrial production of bioactive quinoa peptides, verification of health benefits in humans, and mechanism interpretation of observed effects.

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Characterization and in vitro digestibility of soybean tofu: Influence of the different kinds of coagulant

Shi,

Zhang,

Xie

et al. 2024

Food Chemistry

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Characterization of acid – Induced gels of quinoa proteins and carrageenan

Cited by 11 publications

References 36 publications

High-intensity ultrasound pretreatment influence on whey protein isolate and its use on complex coacervation with kappa carrageenan: Evaluation of selected functional properties

High-intensity ultrasound pretreatment influence on whey protein isolate and its use on complex coacervation with kappa carrageenan: Evaluation of selected functional properties

Exploration on bioactive properties of quinoa protein hydrolysate and peptides: a review

Characterization and in vitro digestibility of soybean tofu: Influence of the different kinds of coagulant

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