Effect of ultrasonic on the structure and quality characteristics of quinoa protein oxidation aggregates

Abstract

Graphic abstract

Effect of ultrasound on the glycosylation reaction of pea protein isolate–arabinose: Structure and emulsifying properties

“…The content of SH can reflect the degree of protein denaturation and are essential to the functional properties of proteins [44] . The content of free SH increased after sonication, reaching maximum values of 7.1 and 5.1 μmol/g when the ultrasonic power was 150 and the treatment time was 30 min ( Fig.…”

Effects of ultrasound on the structural and emulsifying properties and interfacial properties of oxidized soybean protein aggregates

“…Ultimately, the aggregation degree of the protein oxidative aggregates is changed and the protein presents good functional features. Cao et al found that ultrasound could modulate the aggregation and conformation of oxidized quinoa proteins by altering intermolecular forces, thereby enhancing the functional features of quinoa proteins [12] . Boora et al found that ultrasonication can improve the emulsification and physicochemical features of whey protein soluble aggregates [2] .…”

Avaliação da qualidade proteica, peso de órgãos e comprimento da tíbia e animais experimentais alimentados com quinoa (Chenopodium, quinoa)

“…22 Demetra. 2022;17:e56992 EQ = mg de aminoácido/grama de proteína teste mg de aminoácido/grama de proteína padrão A partir dos valores de EQ, calculou-se o valor proteico da quinoa por meio do PDCAAS -Protein Digestibility-Corrected Amino Acid Score, 23 Para o cálculo de CEA, foi utilizada a seguinte fórmula: CEA= ganho de peso do animal (g)/ ingestão total (g).…”