Effect of dry- and moist-heat treatment processes on the structure, solubility, and in vitro digestion of macadamia protein isolate.

This study aimed to enhance the solubility and digestibility of macadamia protein isolate (MPI) for potential utilization in the food industry. The impact of dry- and moist-heat treatments at various temperatures (80, 90, and 100°C) and durations (15 and 30 min) on macadamia protein's microstructure, solubility, molecular weight, secondary and tertiary structure, thermal stability, and digestibility were investigated and evaluated. The heating degree was found to cause roughening of the MPI surface.

Effect of different pretreatment methods on the stability of pumpkin seed milk and potential mechanism.

Pumpkin seeds represent a valuable source of plant protein and can be utilized in the production of plant-based milks. This study aims to investigate the effects of different pretreatment techniques on the stability of Pumpkin Seed Milk (PSM) and explore potential mechanisms. Raw pumpkin seeds underwent pretreatment through roasting, microwaving, and steaming to prepare PSM.