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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Detalles Bibliográficos
Autores principales: Kang, Shihua, Zhang, Jian, Guo, Xiaobing, Lei, Yongdong, Yang, Mei
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8954619/
https://www.ncbi.nlm.nih.gov/pubmed/35327302
http://dx.doi.org/10.3390/foods11060880

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8954619/
https://www.ncbi.nlm.nih.gov/pubmed/35327302
http://dx.doi.org/10.3390/foods11060880

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