Preparation of quinoa protein with ultrasound pretreatment and its effects on the physicochemical properties, structural and digestion characterizations

被引：22

作者：

Li, Yiju ^{[1
]}

Wang, Wei ^{[1
]}

Wu, Tianliang ^{[1
]}

You, Haixi ^{[1
]}

Liu, Huan ^{[2
]}

Liu, Xuebo ^{[1
]}

Wang, Liying ^{[1
,3
]}

Ding, Long ^{[1
]}

机构：

[1] Northwest A&F Univ, Coll Food Sci & Engn, Yangling 712100, Peoples R China

[2] Chongqing Inst Food & Drug Control, Chongqing 401121, Peoples R China

[3] Beijing Technol & Business Univ, Beijing 100048, Peoples R China

来源：

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES | 2023年 / 238卷

基金：

中国国家自然科学基金;

关键词：

Quinoa protein; Ultrasound; Structural and digestion characterization; DIPEPTIDYL PEPTIDASE IV; ASSISTED EXTRACTION; INHIBITORY PEPTIDES; PHYSICAL-PROPERTIES; WILLD; FOOD;

D O I：

10.1016/j.ijbiomac.2023.124202

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

This study aimed to investigate the effects of ultrasound pretreatment on the yield and the physicochemical properties, structural and digestion characterizations of quinoa protein (QP). Results showed that under the conditions of ultrasonic power density of 0.64 W/mL, ultrasonication time of 33 min, and the liquid-solid ratio of 24 mL/g, the highest yield of QP at 68.403 % was obtained, which was significantly higher than that without ultrasound pretreatment at 51.26 +/- 1.76 % (P < 0.05). Ultrasound pretreatment decreased the average particle size and zeta-potential but increased the hydrophobicity of QP (P < 0.05). However, no significant protein degradation and secondary structure changes of QP by ultrasound pretreatment were observed. In addition, ultrasound pretreatment slightly improved the in vitro digestibility of QP and reduced the dipeptidyl peptidase IV (DPP-IV) inhibitory activity of the hydrolysate of QP by in vitro digestion. Overall, this work demonstrates that ultrasound-assisted extraction is appropriate for improving the extraction efficiency of QP.

引用

页数：9

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