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Effect of Microwave Treatment on Protease Activity, Dough Properties and Protein Quality in Sprouted Wheat.
- Source :
- Foods; Apr2024, Vol. 13 Issue 8, p1277, 19p
- Publication Year :
- 2024
-
Abstract
- In this study, the effects of microwave treatment on protease activity, dough properties and protein quality in sprouted wheat were investigated. Microwave treatment led to a significant (p < 0.05) reduction in protease activity in sprouted wheat. Proteases with a pH optimum of 4.4 (cysteine proteinases) were more susceptible to microwave heating, which contributed mostly to protease inactivation. Significant improvements (p < 0.05) in the dough properties and gluten quality of sprouted wheat were observed, which are probably attributable to the synergistic effectiveness of protease inactivation and heat-induced gluten cross-linking. After microwave treatment, the decrease in the solubility and extractability of protein in sprouted wheat indicated protein polymerization, which was induced by intermolecular disulfide bond cross-linking. The changes in gliadin were less pronounced due to the relatively low temperature of the microwave treatment. The cross-linking in sprouted wheat that occurred after microwave treatment seemed to mainly involve glutenin, especially B/C low-molecular-weight glutenin subunits (B/C-LMW-GSs) in the range of 30–50 kD. [ABSTRACT FROM AUTHOR]
- Subjects :
- GLUTELINS
CYSTEINE proteinases
WHEAT
MICROWAVE heating
DOUGH
WHEAT proteins
Subjects
Details
- Language :
- English
- ISSN :
- 23048158
- Volume :
- 13
- Issue :
- 8
- Database :
- Complementary Index
- Journal :
- Foods
- Publication Type :
- Academic Journal
- Accession number :
- 176874552
- Full Text :
- https://doi.org/10.3390/foods13081277