Effects of microwave heating on the protein structure, digestion properties and Maillard products of gluten
- PDF / 2,626,704 Bytes
- 11 Pages / 595.276 x 790.866 pts Page_size
- 69 Downloads / 200 Views
ORIGINAL ARTICLE
Effects of microwave heating on the protein structure, digestion properties and Maillard products of gluten Shuyu Xiang1,2
•
Huifang Zou1,2 • Yuhuan Liu1,2 • Roger Ruan3
Revised: 21 November 2019 / Accepted: 8 January 2020 Ó Association of Food Scientists & Technologists (India) 2020
Abstract As a kind of traditional food, gluten is widely studied for its physical and chemical properties after processing, while little attention is paid to the simulation cooking processing, digestion and safety. In this paper, gluten was heated with microwave to study its structural transformations, nutritional efficiency, and food safety under Chinese home cooking (CHC). After microwave treatment, intermolecular and intramolecular cross-linking of gluten were formed to result in more aggregation. The secondary structure of gluten changed significantly as well as the formation of a-helix and b-turn promoted under the high power input. Treated with 1000 W for 5 min, crosslinking between amino acids increased, leading the reduction of total amino acids, in vitro protein digestibility and the increase of high molecular weight peptides, while the proportion of essential amino acids kept the same. In the simulation of CHC, the highest content of 5-hydroxymethyl furfural was observed after adding all condiments under 1000 W for 5 min. In addition, sugar played a major role in Maillard reaction to promote the formation of melanoidin and fructosamine while salt and oil did not
Shuyu Xiang and Huifang Zou have contributed equally to this work. & Yuhuan Liu [email protected] 1
State Key Laboratory of Food Science and Technology, Nanchang University, 235 Nanjing Dong Road, Nanchang 330047, China
2
Engineering Research Center for Biomass Conversion, Ministry of Education, Nanchang University, Nanchang 330047, China
3
Center for Biorefining, Department of Bioproducts and Biosystems Engineering, University of Minnesota, Saint Paul 55108, USA
significantly affect these two Maillard products. Vinegar inhibited the reaction due to the acidic condition but provided some melanoidin and fructosamine itself. Keywords Gluten Microwave Structure Amino acid Chinese home cooking Digestibility
Introduction Gluten plays a major role as a Chinese daily protein source for its high quality and low price, which is mainly composed of gliadins and glutenins. As a natural plant source, gluten is rich in various species of amino acids and carbohydrates that meet the daily intake of human body (Delcour et al. 2012). Microwave heating has vast applications in the field of food processing for several decades due to its high heating rates, uniform heating, safe handling, ease of the operation, and low maintenance (Zielinska et al. 2019). Moreover, microwave heating may change the flavor and nutritional quality of food in a lesser extent than conventional heating (Vadivambal and Jayas 2007). The effect of heating treatment on protein cross-linking has been widely studied (Lamacchia et al. 2016; Lund and Ray 2017; Verbauwhede et a
Data Loading...
