id	author	title	date	pages	extension	mime	words	sentences	flesch	summary	cache	txt
cord-279586-likfvwwj	Jin, Jian	Effects of Sonication on the In vitro Digestibility and Structural Properties of Buckwheat Protein Isolates	2020-09-17		.txt	text/plain	4831	248	48	The present work investigated the effects of sonication at different amplitudes and durations on the in vitro digestibility of buckwheat protein isolates (BPIs). The tertiary structure analysis showed that sonication exposed the hydrophobic core buried inside the protein molecules and broke the intramolecular crosslinks, based on the increase in the surface hydrophobicity and intrinsic fluorescence and the decrease in the disulphide content. Therefore, this study was aimed at investigating the effects of sonication duration and acoustic amplitude on the in vitro digestibility of buckwheat protein isolates (BPIs). In addition, the effects of sonication on the tertiary structures (surface hydrophobicity, intrinsic fluorescence, sulfhydryl and disulfide bond contents), secondary structure, particle size, zeta-potential and microstructure of BPIs were studied to elucidate the structural mechanism underlying the effect of ultrasound on the digestibility of the proteins.	./cache/cord-279586-likfvwwj.txt	./txt/cord-279586-likfvwwj.txt