RT info:eu-repo/semantics/article
T1 Molecular and structural changes in starch and proteins induced by microwave treatment and their effect on pasting properties. A study on amaranth, buckwheat, quinoa, and sorghum in grain and flour form
A1 Vicente Fernández, Ainhoa
A1 Mauro, Raúl Ricardo
A1 Villanueva Barrero, Marina
A1 Caballero, Pedro A.
A1 Hamaker, Bruce R.
A1 Ronda Balbás, María Felicidad
K1 Asymmetric flow field-flow fractionation
K1 Size-exclusion chromatography
K1 Confocal scanning laser microscopy
K1 Pasting properties
K1 Microwave treatment
K1 2302 Bioquímica
AB This study investigated the effects of microwave treatment (MWT) on the molecular structure and properties ofstarch and proteins, as well as on the pasting properties of flours. MWT was performed under uniform conditions(25 % moisture, 100 ◦C, 30 min) for amaranth, buckwheat, quinoa, and sorghum in two forms: grain and flour.MWT generally caused fragmentation of amylose and amylopectin, reducing amylopectin molar mass by up to39 % and amylose long chains by up to 18 %, disrupting protein secondary structure (α-helix content up to  5%), and altering morphology of starch granules and protein. All flours presented an orthorhombic crystalstructure that was maintained after MWT. MWT changes were generally more pronounced in flour than in graintreatments, with amaranth showing the greatest change and buckwheat the least. Microwave-induced changes inpasting properties depended on intrinsic flour properties and structural modifications. Principal componentanalysis revealed a consistent change in all treated samples, but to varying degrees depending on botanical originand treatment form. This study contributes to a deeper understanding of structural changes of starch and proteinsby MWT and their contribution to altered pasting properties depending on whether the treatment is applied tograin or flour.
PB Elsevier
SN 0141-8130
YR 2025
FD 2025
LK https://uvadoc.uva.es/handle/10324/78252
UL https://uvadoc.uva.es/handle/10324/78252
LA eng
NO International Journal of Biological Macromolecules, 2025, vol. 318, p. 145094
NO Producción Científica
DS UVaDOC
RD 03-oct-2025