1. Impact of UV-C irradiation on solubility of Osborne protein fractions in wheat flour.
- Author
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Kumar, Amit, Nayak, Rojalin, Purohit, Soumya Ranjan, and Rao, Pavuluri Srinivasa
- Subjects
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FLOUR , *WHEAT proteins , *WHEAT , *CONFORMATIONAL analysis , *IRRADIATION , *RICE flour - Abstract
Protein-protein and protein-starch interactions in the wheat flour decide its suitability for the baking process and can be modified by several physicochemical methods. The present study was undertaken to confirm the protein modification in wheat flour irradiated with ultraviolet (UV) radiation up to the maximum dose of 35 J/cm2/g of flour. Whole wheat (Triticum aestivum) flour samples of two varieties (Panjab var. : hard wheat and Sharbati var. : soft wheat) were irradiated with ultraviolet (UV–C, 254 nm) radiation of 12 and 36 W power for the exposure time up to 100 s. The solubility of the Osborne protein fractions and respective sulfhydryl group content were analyzed. The protein concentration, as well as sulfhydryl content in each fraction, changed significantly after irradiation. The varietal change in wheat flour and irradiation power both affected the viscometric response of irradiated samples. The viscosity of soft wheat flour decreased after mild treatment while increased after severe UV treatment indicating the oxido-reductive effect of ultraviolet radiation on wheat flour but it continuously increased with irradiation time for hard wheat flour. The SDS-PAGE technique was used to assess the changes in the primary chain of proteins, and FTIR analysis was conducted to confirm the conformational modification in proteins demonstrating the formation of β-sheets and α-helices on the expense of random coils and β-turns conformations after UV-C treatment. The findings confirmed that UV-C irradiation can alter the solubility and conformations of proteins unveiling the potential of UV-C radiation for flour modification. Image 1 • UV-C Irradiation influenced the protein solubility and sulfhydryl content. • UV radiation showed oxido-reductive effect on viscosity of flour slurry. • Impact of UV-C on primary chain of protein was demonstrated by SDS-PAGE. • FTIR analysis revealed conformational modification due to UV-C irradiation. • Formation of sheets and helices on expense of random coils is suggested. [ABSTRACT FROM AUTHOR]
- Published
- 2021
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