{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,11,18]],"date-time":"2025-11-18T13:14:26Z","timestamp":1763471666887,"version":"3.45.0"},"reference-count":41,"publisher":"MDPI AG","issue":"22","license":[{"start":{"date-parts":[[2025,11,17]],"date-time":"2025-11-17T00:00:00Z","timestamp":1763337600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"publisher","award":["51703100"],"award-info":[{"award-number":["51703100"]}],"id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"publisher"}]},{"name":"Specialty Fund of Zhejiang Institute Tianjin University","award":["ZITJU2024-ZYHT004"],"award-info":[{"award-number":["ZITJU2024-ZYHT004"]}]},{"name":"National College Student Innovation Program","award":["202311058031"],"award-info":[{"award-number":["202311058031"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>The objective of this study was to evaluate the structural, functional and morphological characterizations of ultrasonic-assisted extraction of crude prolamin from amaranth grain (Amaranthus hypochondriacus L.). A Box\u2013Behnken design of response surface methodology (RSM) was employed to optimize the extraction parameters. The optimal extraction parameters included a solid\/solvent ratio of 1:9 (g:mL), with 50% ethanol solution at 75 \u00b0C. Regarding the physicochemical characteristics, amaranth crude prolamin (ACP) possessed more orderly secondary structures (the proportions of \u03b1-helix and \u03b2-sheet were 43.65% and 25.52%, respectively), which is favorable for improving the object-holding capacity, such as higher oil- and water-holding capacity. The higher surface hydrophobicity of ACP was beneficial for self-assembly into microspheres at high ethanol concentrations. In general, ACP had a wider molecular weight distribution, higher zeta-potential and better emulsifying capacity (3.91 g VE\/g prolamin). Thus, these results provide useful insight into the applications of amaranth prolamin.<\/jats:p>","DOI":"10.3390\/foods14223926","type":"journal-article","created":{"date-parts":[[2025,11,18]],"date-time":"2025-11-18T12:33:04Z","timestamp":1763469184000},"page":"3926","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Extraction and Functional Properties of Crude Prolamin from Amaranth"],"prefix":"10.3390","volume":"14","author":[{"given":"Yujun","family":"Dong","sequence":"first","affiliation":[{"name":"School of Materials and Chemical Engineering, Ningbo University of Technology, Ningbo 315211, China"},{"name":"School of Chemical and Material Engineering, Jiangnan University, Wuxi 214122, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Xiaojun","family":"Hu","sequence":"additional","affiliation":[{"name":"School of Materials and Chemical Engineering, Ningbo University of Technology, Ningbo 315211, China"},{"name":"College of Food Science, Sichuan Agricultural University, Ya\u2019an 625014, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Yajuan","family":"Wang","sequence":"additional","affiliation":[{"name":"School of Materials and Chemical Engineering, Ningbo University of Technology, Ningbo 315211, China"},{"name":"Zhejiang Institute of Tianjin University, Ningbo 315201, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Li","family":"He","sequence":"additional","affiliation":[{"name":"College of Food Science, Sichuan Agricultural University, Ya\u2019an 625014, China"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1968","published-online":{"date-parts":[[2025,11,17]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"82","DOI":"10.1002\/jsfa.2318","article-title":"Effect of seed treatments on the chemical composition of two amaranth species: Oil, sugars, fibres, minerals and vitamins","volume":"86","author":"Gamel","year":"2006","journal-title":"J. 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