Effect of microwave treatment and water-bath heating treatment on the performance of glutenin from Tiger nut seed meal: Insights into changes in structural characteristics, functional properties, and in vitro gastrointestinal digestibility

被引:2
作者
Yu, Yali [1 ]
Jiang, Xinyu [1 ]
Lu, Xiaoyu [1 ]
Cai, Rongcan [1 ]
Shan, Yuer [1 ]
Tang, Minglong [1 ]
Wang, Quan [1 ]
Song, Ye [2 ]
Gao, Feng [1 ]
机构
[1] Jilin Univ, Coll Food Sci & Engn, 5333 Xian Rd, Changchun 130062, Peoples R China
[2] Jilin Prov Prod Qual Supervis & Inspect Inst, Changchun 130103, Jilin, Peoples R China
来源
FOOD CHEMISTRY-X | 2024年 / 23卷
关键词
Tiger nut seed meal glutenin; Microwave treatment; Water-bath heating treatment; Structure; Functional properties; Digestibility; EMULSIFYING PROPERTIES; PROTEIN; AGGREGATION;
D O I
10.1016/j.fochx.2024.101741
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
In this study, the structural characteristics, functional properties, and in vitro gastrointestinal digestibility of glutenin from Tiger nut seed meal (TNSMG) treated by microwave (140-700 W, 20-60 s) and water-bath heating (40-100 degrees C, 10-30 min) were investigated. Analysis of the surface hydrophobicity, intrinsic fluorescence spectroscopy and Fourier transform infrared spectroscopy indicated that both microwave and water-bath heating treatments caused structure changes of TNSMG. The results showed an increase in the exposure of sulfhydryl groups and the content of beta-sheet, coupled with a decrease in the content of alpha-helix and beta-turn. These structural changes contributed to the improved solubility, foamability, emulsification properties, and digestibility of TNSMG under proper thermal treatment conditions. TNSMG exhibited the best solubility (68.48%) and foam- ability (85.56%) after water-bath heating treatment for 20 min at 80 degrees C. Furthermore, TNSMG showed the best emulsification property (9.61 m2/g) 2 /g) and digestibility (78.58%) when treated by microwave treatment at 560 W for 40 s.
引用
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页数:9
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