RT info:eu-repo/semantics/article
T1 Microwave radiation induces modifications in the protein fractions of tef flours and modulates their derived techno-functional properties
A1 Náthia Neves, Grazielle
A1 Calix Rivera, Caleb Samir
A1 Villanueva Barrero, Marina
A1 Ronda Balbás, María Felicidad
K1 Microwaves
K1 Alimentos - Análisis
K1 Tef proteins
K1 Physical modification
K1 Protein fractionation
K1 Proteínas tef
K1 Modificación física
K1 Fraccionamiento de proteínas
K1 3106.05 Productos
AB 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.
PB Elsevier
SN 0141-8130
YR 2023
FD 2023
LK https://uvadoc.uva.es/handle/10324/61601
UL https://uvadoc.uva.es/handle/10324/61601
LA eng
NO International Journal of Biological Macromolecules, 2023, vol. 253, part 4, 126908
NO Producción Científica
DS UVaDOC
RD 18-nov-2024