Effects of Ultrasonic Treatment on the Structure, Functional Properties of Chickpea Protein Isolate and Its Digestibility In Vitro.

Foods · 2022 · PMC8954619 · PMID 35327302

Europe PMC DOI

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showed a trendno p-value reported

As shown in Table 1 , with the prolongation of ultrasonic treatment time, the total sulfhydryl content of CPI showed a trend of first increase and then decrease.

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a decreasing trendno p-value reported

However, its absolute value showed a decreasing trend when the sonication time was prolonged and/or the ultrasonic power was increased.

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an increasing trendno p-value reported

However, under 600 W sonication power, the EAI of CPI showed an increasing trend with increasing sonication time.

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