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Effects of microwave heating, steaming, boiling and baking on the structure and functional properties of quinoa ( Chenopodium quinoa Willd.) protein isolates
Author(s) -
Wang Lei,
Dong Jilin,
Zhu Yingying,
Shen Ruiling,
Wu Ligen,
Zhang Kangyi
Publication year - 2021
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14706
Subject(s) - steaming , materials science , boiling , chenopodium quinoa , solubility , food science , chemical engineering , chemistry , organic chemistry , engineering
The effects of different heat treatments on the structure and functional properties of quinoa protein isolates (QPI) were investigated. QPI‐MW and QPI‐BL still had good solubility, emulsification and gelability and seemed to be more suitable for application in thermally processed foods. Microwave heating and boiling might be better heat treatment methods for QPI.