Ultrasonic Assisted Extraction of Quinoa (<i>Chenopodium quinoa</i> Willd.) Protein and Effect of Heat Treatment on Its In Vitro Digestion Characteristics.

ANOVA of regression equation coefficients showed that the effect of ultrasonic time, the solid:liquid ratio on quinoa protein extraction rate, the interaction terms AB, and the interaction terms BC, were extremely significant; the effect of ultrasonic temperature on the quinoa protein extraction rate and the interaction terms AC was insignificant.

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p < 0.01 indicated that the model equation was highly significant and the model’s lack of fit was insignificant.

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