Effect of high-intensity ultrasounds at different power levels on structural properties and foam stability of quinoa protein

Quinoa, an ancient cereal crop with a long cultivation history and rich in protein, faces limitations due to its proteins having naturally poor water solubility, which limits their foaming properties in the food processing industry. This may be due to the extensive formation of soluble aggregates during the protein extraction process. Therefore, the present work utilised high-intensity ultrasounds (HIUS) to modify quinoa protein (QP). The present work systematically investigated the effect of ultrasound on the fundamental properties, secondary structure, and tertiary structure of QP. Additionally, it explored the impact of changes in QP properties and structure on its solubility and foam properties. The treated QP exhibited significantly improved solubility and foam properties. Following HIUS treatment, the solubility of QP increased from 10.59 to 57.86%, and its foaming capacity also improved significantly, increasing from 47.56 to 107.24%, providing theoretical guidance for future applications.