2026-04-26T08:15:18Zhttps://uvadoc.uva.es/oai/request

oai:uvadoc.uva.es:10324/616012025-02-06T12:52:47Zcom_10324_1166com_10324_931com_10324_894col_10324_1338

Neves, Grazielle Nathia Calix Rivera, Caleb Samir Villanueva Barrero, Marina Ronda Balbás, María Felicidad 2023-09-18T08:01:16Z 2023-09-18T08:01:16Z 2023 International Journal of Biological Macromolecules, 2023, vol. 253, part 4, 126908 0141-8130 https://uvadoc.uva.es/handle/10324/61601 10.1016/j.ijbiomac.2023.126908 126908 International Journal of Biological Macromolecules Producción Científica The impact of microwave (MW) treatments on the structure, solubility, and techno-functional properties of the proteins in starchy matrices is still poorly understood. This study aimed to investigate the effects of MW intensity by applying 1, 2, and 6 min of radiation on two tef flour varieties moistened at 15 % and 25 %. The fractionation method recovered ~83 % of the total protein content in untreated flours. The interaction between treatment time and moisture content (MC) significantly influenced the extraction of protein fractions. Samples treated at 25 %MC showed significant reductions in albumins (up to −74 %), globulins (up to −79 %), and prolamins (up to −32 %). The SDS-extractable proteins of both tef flours presented similar molecular weights (12–100 kDa). SDS-PAGE analysis revealed decreased band intensity in MW-treated samples compared to untreated flours, and confocal analysis showed changes in the native state of proteins in treated samples. Shorter treatments at low MC significantly improved the emulsifying stability of tef flours, particularly in brown tef flour, with an enhancement of up to 203 %. The hydration properties significantly increased in flours treated at 25 %MC for 6 min. Pearson correlation analysis demonstrated the influence of treatment time and MC on protein recovery and functional properties of tef flours. Ministerio de Ciencia e Innovación - AEI (PID2019-110809RB-I00) Junta de Castilla y León - FEDER (VA195P20) application/pdf eng Elsevier info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by-nc-nd/4.0/ © 2023 The Authors Attribution-NonCommercial-NoDerivatives 4.0 Internacional Microwaves Alimentos - Análisis Tef proteins Physical modification Protein fractionation Proteínas tef Modificación física Fraccionamiento de proteínas 3106.05 Productos Microwave radiation induces modifications in the protein fractions of tef flours and modulates their derived techno-functional properties info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion https://www.sciencedirect.com/science/article/pii/S0141813023038059?via%3Dihub SI