ArticleCurrent research in food science2022
Limited Alcalase hydrolysis improves the thermally-induced gelation of quinoa protein isolate (QPI) dispersions.
Article in Current research in food science, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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9 citing papers in PubMed.
- Alcalase hydrolysis modulates the techno-functional properties of dry-fractionated pea protein, reduces the off-flavor compounds and refines the aroma profile.Current research in food science · 2026Article
- Evaluating the efficiency ofCurrent research in food science · 2026Article
- Amino- and Thiol-Functionalized Brewer's Spent Yeast Hydrolysates: Physicochemical and Antioxidant Properties.Food science & nutrition · 2025Article
- Optimizing mung bean and soybean hydrolysis for the generation of bioactive peptides of potential functional food applications.Food chemistry: X · 2025Article
- Effects of Peptidase Treatment on Properties of Yeast Protein as an Alternative Protein Source.Journal of microbiology and biotechnology · 2024Article
- Tailoring soy protein/corn zein mixture by limited enzymatic hydrolysis to improve digestibility and functionality.Food chemistry: X · 2024Article
- An Overview of Ingredients Used for Plant-Based Meat Analogue Production and Their Influence on Structural and Textural Properties of the Final Product.Gels (Basel, Switzerland) · 2023Review
- Microwave treatment on structure and digestibility characteristics ofCurrent research in food science · 2023Article
- Modifying quinoa protein for enhanced functional properties and digestibility: A review.Current research in food science · 2023Review
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4 authors.
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Abstract
Gelation is critical in many food applications of plant proteins. Herein, limited hydrolysis by Alcalase was used to promote thermally induced gelation of quinoa protein isolates (QPI). Mechanical properties of various QPI gels were characterised by small and large oscillatory shear deformation rheology while the microstructural features were observed by confocal laser scanning microscopy (CLSM). Both the gel strength and microstructure are strongly related to the hydrolysis time. The maximum gel strength (∼100 Pa) was achieved after Alcalase hydrolysis for 1 min, which was ∼20 folds higher than that of untreated QPI. Extended hydrolysis up to 5 min progressively decreased the gel strength. A string-like interconnected protein network was formed after proteolysis. The change of gel strength with hydrolysis time correlated well to the
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