Search results
21 sie 2021 · The crude polysaccharides were dissolved in distilled water (2 mg/ml), and sevage reagent (dichloromethane: n-butanol = 4:1) was added at the ratio of 1:2 to remove protein. The solution was shaken vigorously for 20 min and then centrifuged at 3000 g for 15 min.
1 mar 2024 · Two copper catalyst tablets (3.5 g K 2 SO 4 and 0.4 g CuSO 4 5H 2 O) and 15 mL of concentrated sulfuric acid were added to the tube. The tubes were immediately placed in a digestion block and heated to 400 °C for 1 h.
The oil content in quinoa ranges from 2% to 10% (average 5% to 7%), which is higher than that of maize (3% to 4%) (Vega-Galvez and others 2010). A recent study found that quinoa seed oil contains 89.4% unsaturated fatty acids and 54.2% to 58.3% polyunsaturated fatty acids (PUFAs).
15 lis 2020 · Each animal was given corresponding feedstuff and corresponding substances by gavage, 1.5 mL per day, free drinking water, and gavage for 8 weeks. The specific dosage is shown in Table 1. Standard feed ingredients: 17% protein, 11% fat, 3% fiber, 6.5% ash, 2.5% minerals.
1 mar 2023 · Quinoa with 45% MD has the highest swelling power and the lowest endothermic enthalpy. Endogenous proteins is beneficial to protect the ordered structure of quinoa starch. Protein digestibility of quinoa with 45% MD is 11.69% higher than unmilled quinoa. The starch digestion of quinoa by milling experienced 3 different digestion pattern.
1 sty 2023 · Whole quinoa flours had the highest starch digestibility and eGI. The cooked whole quinoa flours showed a first-order kinetic digestion pattern. Samples with protein and lipid removal displayed higher final viscosity. Aggregated starch observed under confocal laser scanning microscopy.
Studies have shown that quinoa protein is highly digestible in animals (about 95.3%), compared to 101.5% for casein; raw quinoa protein is absorbed at a rate of 91.6%, and heat treatment, such as cooking, further increases protein absorption capacity up to 95.3%, making quinoa a suitable food option for individuals with dyspepsia .
