Effects of microwave heating on the protein structure, digestion properties and Maillard products of gluten

Xiang, Shuyu; Zou, Huifang; Liu, Yuhuan; Ruan, Roger

doi:10.1007/s13197-020-04249-0

Cited by 66 publications

(28 citation statements)

References 35 publications

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“…With the increase in the applied power from 200 to 800 W, the contribution of α -helix was significantly augmented. It can be emphasized that the β -sheet (intermolecular) and α -helix of the gluten protein molecules, without treatment and after microwave pre-treatment, were found in the interior of polypeptide chains, and β -sheet (extended, i.e., β -turn) were formed because of the reversal of polypeptide chains just after microwave pre-treatment with 400, 600 and 800 W. The promotion of β -helix and extended β -sheet existed due to contribution of the microwave irradiation in reactor system to the formation of disulfide bonds, which is in accordance with the previously discussed results in the Figure 3 a, or iso-peptide bonds [ 44 , 52 ].…”

Section: Resultssupporting

confidence: 88%

Synergistic Effect of Enzyme Hydrolysis and Microwave Reactor Pretreatment as an Efficient Procedure for Gluten Content Reduction

Gazikalović

Mijalković

Šekuljica

et al. 2021

Foods

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In this study, we assessed the effects of microwave irradiation of wheat gluten proteins as a pretreatment performed in a microwave reactor that could accurately control process parameters as a function of power and temperature, as well as comparing it with conventional heat treatment. The aim was to identify suitable combinations of partial enzymatic hydrolysis and microwave pretreatment parameters to produce gluten hydrolysates with reduced allergenicity and conserved techno-functional features for food application. FTIR analysis, and total and reactive SH group contents confirmed that the microwave-controlled heating can significantly change the secondary structure and conformation of gluten protein. The microwave treatment had the largest effect at 200 W and 100 °C, at which the content of gluten has been reduced by about 2.5-fold. The microwave pretreatment also accelerated the enzymatic hydrolysis of gluten, changing the kinetic profile. The apparent hydrolysis rate constants (k2) were 1.00, 3.68, 3.48, 4.64 and 4.17 min−1 for untreated gluten, and those pretreated with microwave power of 200, 400, 600 and 800 W, respectively. Compared to the heat treatment, it appeared that microwave specific non-thermal effects had a significant influence on the gluten structure and allergenicity and, in combination with the enzymatic hydrolysis, ultimately yielded protein hydrolysates with enhanced antioxidant and functional properties.

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Section: Resultssupporting

confidence: 88%

Synergistic Effect of Enzyme Hydrolysis and Microwave Reactor Pretreatment as an Efficient Procedure for Gluten Content Reduction

Gazikalović

Mijalković

Šekuljica

et al. 2021

Foods

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“…On the other hand, the Maillard reaction during food production, processing or storage may have adverse effects on the quality of food products, such as a lower nutritional quality of the protein, as well as browning (Mehta & Deeth, 2016). It was demonstrated that the Maillard reaction could decrease the digestibility of protein and the bioavailability of lysine, which has been shown in both in vitro and in vivo studies (Lund & Ray, 2017;Xiang et al, 2020). Whereas the Maillard reaction may contribute to a desired flavor, bitter and burnt flavors can be produced if it is too pronounced (Sunds et al, 2018).…”

Section: Maillard Reaction Between Milk Proteins and Reducing Sugarsmentioning

confidence: 93%

Conjugation of milk proteins and reducing sugars and its potential application in the improvement of the heat stability of (recombined) evaporated milk

A’yun

et al. 2021

Trends in Food Science & Technology

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“…A significant decrease in the protein digestibility of microwave treated food proteins has been reported. For example, Xiang et al (2020) observed a significant decrease in in vitro protein digestibility of microwave treated gluten and Kamble et al (2020) reported a significant decline in in vitro protein digestibility of microwave treated wheat protein (900 W for 2 min). Contrary to these studies, several other studies have reported a positive impact of microwave processing on in vitro protein digestibility of food proteins, such as Alajaji and El-Adawy (2006) in microwave treated chickpea proteins, Vagadia et al (2018) in microwave treated soymilk (1000 W, 70 • C-100 • C for 2-8 min) and Zhu et al (2018b) in microwave processed egg white protein (60 • C-80 • C for 1-5 min).…”

Section: Microwavementioning

confidence: 99%

Effect of processing technologies on the digestibility of egg proteins

Morton

Bekhit

Kumar

et al. 2021

Comp Rev Food Sci Food Safe

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Egg and egg products are a rich source of highly bioavailable animal proteins.Several processing technologies can affect the structural and functional properties of these proteins differently and can influence their fate inside the gastrointestinal tract. The present review examines some of the processing technologies for improving egg protein digestibility and discusses how different processing conditions affect the digestibility of egg proteins under gastrointestinal digestion environments. To provide up-to-date information, most of the studies included in this review have been published in the last 5 years on different aspects of egg protein digestibility. Digestibility of egg proteins can be improved by employing some processing technologies that are able to improve the susceptibility of egg proteins to gastrointestinal proteases. Processing technologies, such as pulsed electric field, high-pressure, and ultrasound, can induce conformational and microstructural changes that lead to unfolding of the polypeptides and expose active sites for further interactions. These changes can enhance the accessibility of digestive proteases to cleavage sites. Some of these technologies may inactivate some egg proteins that are enzyme inhibitors, such as trypsin inhibitors. The underlying mechanisms of how different technologies mediate the egg protein digestibility have been discussed in detail. The proteolysis patterns and digestibility of the processed egg proteins are not always predictable and depends on the processing conditions. Empirical input is required to tailor the optimization of processing conditions for favorable effects on protein digestibility.

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Effects of microwave heating on the protein structure, digestion properties and Maillard products of gluten

Cited by 66 publications

References 35 publications

Synergistic Effect of Enzyme Hydrolysis and Microwave Reactor Pretreatment as an Efficient Procedure for Gluten Content Reduction

Synergistic Effect of Enzyme Hydrolysis and Microwave Reactor Pretreatment as an Efficient Procedure for Gluten Content Reduction

Conjugation of milk proteins and reducing sugars and its potential application in the improvement of the heat stability of (recombined) evaporated milk

Effect of processing technologies on the digestibility of egg proteins

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