Effect of microwave treatment on the structural and functional properties of proteins in lentil flour

Mahalaxmi, S.; Himashree, P.; Malini, B.; Sunil, C. K.

doi:10.1016/j.focha.2022.100147

Cited by 30 publications

(25 citation statements)

References 25 publications

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“…Similar kind of results was obtained by Bruce et al (2021) in rice. The denaturation of protein molecules during MW treatment exposes the hydrophobic sites and improves the oil‐holding capacity, this effect was not altered during the storage period (Mahalaxmi et al, 2022). In the same way, emulsifying and foaming property of the WFMF was not significantly affected during the storage period in all MW treatment combination.…”

Section: Resultsmentioning

confidence: 99%

“…In the same way, emulsifying and foaming property of the WFMF was not significantly affected during the storage period in all MW treatment combination. The foaming properties are linked to the number and matrix of hydrophobic amino acids present on the surface of the protein molecules (Mahalaxmi et al, 2022), the consistency of emulsifying and FC of the WFMF denotes the no structural and functional changes in the millet flour protein during the storage period. The albumin and globulin fractions are mainly responsible for the emulsion activity of proso millet, and it was not altered during the storage period, which explains the no change in the emulsion properties of millets during storage (Akharume et al, 2020).…”

Section: Effect Of Mw On Pasting Behavior Of Wfmfmentioning

confidence: 99%

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Microwave treatment effect on functional and pasting properties, and storage stability of white finger millet

Ananthu¹,

Buvaneswaran

Meena

et al. 2023

J Food Process Engineering

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Microwave (MW) treatment is a promising technique in cereal processing to improve nutritional quality. The present study investigated the effect of MW power level and exposure time on white finger millet flour (WFMF). Nine different MW treatment combinations were taken based on power level (720 W, 840 W, and 900 W), and exposure time (2 min, 4 min, and 6 min), after the MW treatment the flours are stored at 45 C for 15 days for storage study. The physicochemical, functional, pasting properties, and storage stability of the treated flours were analyzed. According to the results of the study, MW power level and exposure time significantly (p < 0.05) affected the color, swelling power, and water and oil absorption index. The MW treatment reduces the free fatty acid (FFA) and peak viscosity of the samples. The storage study for up to 15 days reveals the changes in color, FFA, and pasting properties of the sample. During storage, the change in FFA content was higher in control untreated flour (CF) than MW treated samples. Due to the structural changes in the starch molecules, the viscosity of MW treated samples was reduced drastically than the CF sample. Results denote that both MW power level and exposure time had a significant effect to alter the functionality and storage stability of WFMF. Practical ApplicationsWhite finger millet (WFM) is the major raw material used for numerous cereal-based products. Microwave (MW) treatments are a novel and promising technology used in cereal processing. A study on changes in finger millet properties under MW treatment helps to improve/alter the functional properties of millet flour, which can be used in new product development. Based on the study, MW treatment significantly improves storage stability by reducing the free fatty acid content, so MW treatment can be used to maintain the quality of the WFM during the storage period to minimize storage losses.

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Section: Resultsmentioning

confidence: 99%

Section: Effect Of Mw On Pasting Behavior Of Wfmfmentioning

confidence: 99%

Microwave treatment effect on functional and pasting properties, and storage stability of white finger millet

Ananthu¹,

Buvaneswaran

Meena

et al. 2023

J Food Process Engineering

Self Cite

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show abstract

“…The edible seeds were manually cleaned by handpicking to separate all the impurities, undamaged seeds, and unwanted foreign materials. The initial moisture content in edible seeds was determined by weighing 20 g of each edible seed and drying in a hot air oven at 130 °C for 4 h, followed by cooling and weighing. , Further, all seeds (20 g) were soaked in water at room temperature (25 °C) and the soaking time was determined based on the initial moisture content of the seeds. Then, the moisture content in seeds was adjusted to 10% in order to attain uniformity during the MT of seeds.…”

Section: Methodsmentioning

confidence: 99%

“…To determine the moisture content in microwave-treated and untreated samples, each edible seed flour sample (2 g) was dried in a hot air oven at 130 °C for 4 h, cooled, and weighed. , The moisture content was calculated according to eq . normalMoisture .25em normalcontent .25em ( % ) = W 1 − W 2 W 1 × 100 where W 1is the weight (g) of the sample before drying and W 2 is the weight (g) of the sample after drying.…”

Section: Methodsmentioning

confidence: 99%

Evaluating the Effects of Microwave Treatment on Functional and Physicochemical Properties of Different Edible Seed Flours

Singh,

Gaur

2023

ACS Food Sci. Technol.

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The present study aimed to evaluate the modulating effects of microwave treatment (MT) on functional and physicochemical properties of various edible seeds exposed at a 360 W power level for 5, 10, and 15 min exposure time. The results revealed that MT significantly (p < 0.05) enhanced the overall emulsion activity index, water and oil absorption properties. Watersoluble proteins were also increased upon MT, specifically in fenugreek seed flour (18.79−27.10 mg/g) and nigella seed flour (19.05−24.76 mg/g). Changes in physicochemical properties were validated by Fourier transform infrared spectroscopy, X-ray diffraction, and differential scanning calorimetry analysis. However, the crystallinity index decreased in all microwave-treated flour compared to untreated flour, and alterations were observed in protein secondary structures and intermolecular bonds. Therefore, these findings suggest that MT at 360 W up to 15 min exposure time maintains the quality characteristics of edible seeds, hence offering potential applications in the food industry.

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“…On the other hand, the use of enzymes such as alcalase, protease, cellulose, and papain have also been used to modify the properties of proteins (Knežević‐Jugović et al., 2023). On the other hand, physical methods such as high hydrostatic pressure (Ding et al., 2022), microwave (Mahalaxmi et al., 2022), pulsed electric field (R. Wang et al., 2023), gamma radiation (Hassan et al., 2017), and ultrasound (Flores‐Jiménez et al., 2019), which are considered emerging green technologies, have been used to change the functional properties of proteins (Figure 1).…”

Section: Introductionmentioning

confidence: 99%

Modification of rheological properties of animal and vegetable proteins treated with high‐intensity ultrasound: A review

et al. 2023

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The rheological properties of proteins play a role important in the fluid flow, pump selection, equipment design, and product development. In addition, it has been observed that the texture and mouthfeel of foods depend on the viscoelastic properties of their ingredients, especially those that show both elastic and viscous behavior, such as proteins. To improve the functional properties, including the rheological ones, proteins have been subjected to some physical treatments, such as ultrasound, which is considered an emerging green technology. Changes in the properties of proteins by high‐intensity ultrasound vary according to the equipment used, power, frequency, and time of sonication, as well as the intrinsic characteristics of the studied proteins. As pretreatment, ultrasound affects the rheological properties of proteins such as viscosity and storage and loss moduli due to the structural modification of its polypeptide chain, as a consequence of the cavitation phenomenon. In this review, we present the main results of the effect of high‐intensity ultrasound on the rheological properties of animal and vegetable proteins subjected to different conditions such as ultrasound device, power, frequency, wave amplitude, and exposure time mainly. In this context, the information from studies of the impact of ultrasound on the rheological properties of proteins from animal and vegetable sources is important to diversify its possible use as a food ingredient.

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Effect of microwave treatment on the structural and functional properties of proteins in lentil flour

Cited by 30 publications

References 25 publications

Microwave treatment effect on functional and pasting properties, and storage stability of white finger millet

Microwave treatment effect on functional and pasting properties, and storage stability of white finger millet

Evaluating the Effects of Microwave Treatment on Functional and Physicochemical Properties of Different Edible Seed Flours

Modification of rheological properties of animal and vegetable proteins treated with high‐intensity ultrasound: A review

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