Modification of the functional properties of chickpea proteins by ultrasonication treatment and alleviation of malnutrition in rat

Author:

Gao Yue1ORCID,Hao Xiyu2,Hu Yichen3,Zhou Nong4,Ma Qiang5,Zou Liang3,Yao Yang16

Affiliation:

1. Institute of Crop Science, Chinese Academy of Agricultural Sciences, No. 12 Zhongguancun South Street, Haidian District, Beijing, 100081, People's Republic of China

2. Heilongjiang Feihe Dairy Co., Ltd., C-16, 10A Jiuxianqiao Rd, Chaoyang District, Beijing, 100015, People's Republic of China

3. Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, School of Food and Biological Engineering, Chengdu University, Chengdu, Sichuan, 610106, People's Republic of China

4. Laboratory for Green Cultivation and Deep Processing of Three Gorges Reservoir Area's Medicinal Herbs, College of Life Science & Engineering, The Chongqing Engineering, Chongqing Three Gorges University, Chongqing, 404000, People's Republic of China

5. Department of Basic Medicine, Chongqing Three Gorges Medical College, Chongqing, 404120, People's Republic of China

6. Key Laboratory of Grain Crop Genetic Resources Evaluation and Utilization, Ministry of Agriculture and Rural Affairs, Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, No. 12 Zhongguancun South Street, Haidian District, Beijing, 100081, People's Republic of China

Abstract

High-intensity ultrasonication (HIU) is an emerging technology for improving the functional properties of the leguminous proteins in the food industry.

Funder

National Key Research and Development Program of China

Ministry of Agriculture and Rural Affairs of the People's Republic of China

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

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