Effects of high‐intensity ultrasound pretreatment with different levels of power output on the antioxidant properties of alcalase hydrolyzates from Quinoa (Chenopodium quinoa Willd.) protein isolate

Background and objectives The effects of ultrasound pretreatment with different levels of power output (200, 400, and 600 W) on hydrolysis degree of Quinoa protein isolate ( QPI ) and antioxidant activity of QPI hydrolyzate were studied. The secondary structure, surface hydrophobicity, intrinsic fluorescence, and scanning electron microscopy ( SEM ) of QPI treated by ultrasound were measured. The untreated QPI and high‐temperature treatment...