Effects of Ultrasonic Treatment on the Structure, Functional Properties of Chickpea Protein Isolate and Its Digestibility In Vitro

Effects of Ultrasonic Treatment on the Structure, Functional Properties of Chickpea Protein Isolate and Its Digestibility In Vitro

This study evaluated the effects of different levels of ultrasonic power (200, 400, 600 W) and treatment time (0, 10, 15 and 30 min) on the structure, emulsification characteristics, and in vitro digestibility of chickpea protein isolate (CPI). The changes in surface hydrophobicity of CPI indicated...

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Bibliographic Details
Main Authors: Shihua Kang, Jian Zhang, Xiaobing Guo, Yongdong Lei, Mei Yang
Format: Article
Language:English
Published: MDPI AG 2022-03-01
Series:Foods
Subjects:
ultrasonic treatment
chickpea protein isolate
chemical structure
functional properties
in vitro digestibility
Online Access:https://www.mdpi.com/2304-8158/11/6/880

Internet

https://www.mdpi.com/2304-8158/11/6/880

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