Effects of Ultrasonic Treatment on Functional Properties and Antioxidant Capacity of Quinoa Protein
In order to investigate the effects of ultrasonic treatment on the functional properties and antioxidant capacity of quinoa protein,the hydrolysis degree,solubility,emulsification,foaming properties and antioxidant capacity of quinoa protein before and after ultrasound were investigated.The results showed that the hydrolysis degree and solubility of quinoa protein increased to 473.32%and 31.52%respectively after ultrasonic treatment.The content of free sulfhydryl group increased significantly,while the content of disulfide bond decreased continuously(P<0.05).The emulsifiability and emulsifying stability of quinoa protein increased to 1.2 times and 1.5 times,respectively,and the foamability and foaming stability also increased by 60.04%and 25.17%,respectively.The four antioxidant indexes of quinoa protein were significantly increased after ultrasonic treatment(P<0.05).In conclusion,it proved that ultrasonic treatment could improve the functional properties and antioxidant properties of quinoa protein under certain conditions,and further expand the application of quinoa protein in food processing.
万方数据
维普
