Ultrasound-assisted enzymatic digestion for efficient extraction of proteins from quinoa
Abstract
This study aimed to investigate the potential synergistic impact of ultrasound and enzyme on the extraction of quinoa protein, to enhance its extraction yield and modify its functional properties. The highest protein extraction rate (26.72 %) was achieved under the following conditions: power, 400 W; time, 210 min; pH, 10.0; temperature, 50 °C; and amount of alkaline proteinase, 1.668 kat. The ultrasound process, due to its elevated shear, mechanical energy, and cavitation, enhanced the solubility of the substrate, rendering it more easily accessible to the enzyme. Consequently, this acceleration of the chemical reaction resulted in an improved protein yield. The optimized conditions of ultrasound-assisted enzymatic treatment effectively induced alterations in the structure of quinoa protein. The findings from the analysis of surface hydrophobicity, particle sizes, sulfhydryl content, fourier transform infrared spectroscopy, atomic force microscopy, and scanning electron microscopy collectively demonstrated the unfolding of protein molecules and the exposure of hydrophobic and sulfhydryl groups following treatment. Additionally, compared to single ultrasound and non-ultrasound procedures, the protein produced by this process had higher solubility (86.40 %), higher emulsifying activity (100.44 m2/g), better foaming capacity (122.45 %), superior water/oil-binding capacity. Hence, the ultrasound-assisted enzymatic method exhibits potential as a suitable technique for enhancing b…
Integrity signals
Registry
Cites
Statistics
Claims the paper makes
Claims other papers make about this one
Each is checked against this paper’s own text: does it say what the citing paper says it does?
pH-shift combined with heat or ultrasound, high-pressure homogenization, and ultrasound-assisted enzymatic routes commonly reduce the mean particle size to 0.15-0.5 μm and narrow the size distribution.
“However, pH-shift combined with heat or ultrasound, high-pressure homogenization, and ultrasound-assisted enzymatic routes commonly reduce the mean particle size to 0.15-0.5 μ m and narrow the size distribution”
From Structure-function design of amaranth, buckwheat and quinoa proteins as hydrocolloids for emulsion and gel structuring (2027) · cites this paper as Yang et al., 2024
Specific routes such as pH-shift combined with heating or ultrasound, HPH and ultrasound-assisted enzymatic extraction often reduce floc size from 0.8-1.2 μm to 0.15-0.5 μm.
“By contrast, specific routes such as pH-shift combined with heating or ultrasound, HPH and ultrasound-assisted enzymatic extraction often reduce floc size from 0.8-1.2 μ m to 0.15-0.5 μ m.”
From Structure-function design of amaranth, buckwheat and quinoa proteins as hydrocolloids for emulsion and gel structuring (2027) · cites this paper as Yang et al., 2024
Cited by
Sorted by citations
Yan, X., & Zhu, F. (2027) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2026.113137
- Authors
- Yang, C., Liu, W., Zhu, X., Zhang, X., Wei, Y., Huang, J., Yang, F., & Yang, F.
- Venue
- LWT
- Publisher
- Elsevier BV
- Published
- 2024-02
- Volume
- 194
- Pages
- 115784
- ISSN
- 0023-6438
- Cited by
- 72
- References
- 0
- Language
- en
- Licence
- Funders
- Gansu Province Science and Technology Department
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review
