Effects of Microwave Treatment on Physicochemical Properties and Protein Structure Characteristics of Sorghum

LI Ren; JIANG Peng; DAI Lingyan; RUAN Changqing; ZHANG Dongjie; WANG Changyuan; LI Zhijiang

doi:10.13386/j.issn1002-0306.2021010203

Volume 42 Issue 23

Nov. 2021

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Science and Technology of Food Industry > 2021 > 42(23): 27-33. > DOI: 10.13386/j.issn1002-0306.2021010203

LI Ren, JIANG Peng, DAI Lingyan, et al. Effects of Microwave Treatment on Physicochemical Properties and Protein Structure Characteristics of Sorghum[J]. Science and Technology of Food Industry, 2021, 42(23): 27−33. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021010203.

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Effects of Microwave Treatment on Physicochemical Properties and Protein Structure Characteristics of Sorghum

LI Ren^{1, 2, 3,},
JIANG Peng^{1, 2},
DAI Lingyan⁴,
RUAN Changqing¹,
ZHANG Dongjie^{1, 2, 3, ,},
WANG Changyuan¹,
LI Zhijiang^{1, 2, 3, ,}

1.
College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, China
2.
Heilongjiang Engineering Research Center for Coarse Cereals Processing and Quality Safety, Daqing 163319, China
3.
National Coarse Cereals Engineering Research Center, Daqing 163319, China
4.
College of Science and Biotechnology, Heilongjiang Bayi Agricultural University, Daqing 163319, China

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Received Date: January 24, 2021
Available Online: September 25, 2021

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Abstract

Abstract

In order to improve the physicochemical properties of sorghum protein, three kinds of sorghum were treated with microwave technology, and the changes of physicochemical properties and protein structural properties of sorghums before and after microwave treatment were measured by scanning electron microscopy and Fourier transform infrared spectrometer. The results showed that microwave treatment had significant effects on the physicochemical and protein structural properties of sorghum. Microwave treatment reduced the grain size of sorghum protein and caused cracks on the protein surface. However, the infrared spectra of sorghum protein before and after treatment had the similar structural characteristics and belonged to physical denaturation. Microwave treatment significantly increased the total protein contents of the three sorghums species by 0.6% (P<0.05), decreased soluble protein contents by 0.97~1.87 mg/g, and significantly decreased in vitro digestibility by 15.55%~43.63% (P<0.05). In addition, after microwave treatment, the water holding capacity of sorghum powder was significantly increased by 0.32~0.40 g/g (P<0.05), the oil holding capacity was significantly decreased by 0.08~0.18 g/g (P<0.05), the total number of bacterial colonies and the number of molds on the surface were significantly decreased by 98.75% and 98.94% (P<0.05), respectively. And the color darkened. The present research can present reference for the development and application of sorghum food.
- sorghum,
- protein,
- structural properties,
- physicochemical properties

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References (32)

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