Optimization of Ultrasonic-assisted Thermo-alkaline Extraction for Quinoa Protein

Optimization of Ultrasonic-assisted Thermo-alkaline Extraction for Quinoa Protein

Taking quinoa as the raw material, NaOH solution was used as solvent, ultrasonic-assisted thermo-alkaline technology was used to extract soluble protein from quinoa. The extraction temperature, extracting time, extraction solid-liquid ratio and ultrasonic power that affected the extraction rate of q...

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Bibliographic Details
Main Authors: Xiaorui YUAN, Heyu CHEN, Yu LIU, Qinghang WU, Liu YANG, Yanyan ZHAO, Haixu ZHOU, Mingming ZHU, Ziran CAI, Shengming ZHAO
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2022-07-01
Series:Shipin gongye ke-ji
Subjects:
quinoa protein
ultrasonic
response surface methodology
emulsification activity
foaming activity
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021100078

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http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021100078

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