Effects of Microwave Treatment on Structure, Functional Properties and Antioxidant Activities of Germinated Tartary Buckwheat Protein

Abstract

Tartary buckwheat protein (TBP) has promise as a potential source of novel natural nutrient plant protein ingredients. The modulating effects of microwave pretreatment at varying powers and times on the structure, functional properties, and antioxidant activities of germinated TBP were investigated. Compared with native germinated TBP, after microwave pretreatment, the content of free sulfhydryl groups in the germinated TBP increased, and the secondary structure changes showed a significant decrease in α-helix and an increase in random coil contents, and the intensity of the ultraviolet absorption peak increased (p < 0.05). In addition, microwave pretreatment significantly improved the solubility (24.37%), water-holding capacity (38.95%), emulsifying activity index (17.21%), emulsifying stability index (11.22%), foaming capacity (71.43%), and foaming stability (33.60%) of germinated TBP (p < 0.05), and the in vitro protein digestibility (5.56%) and antioxidant activities (DPPH (32.35%), ABTS (41.95%), and FRAP (41.46%)) of germinated TBP have also been improved. Among different treatment levels, a microwave level of 300 W/50 s gave the best results for the studied parameters. Specifically, microwave pretreatment could be a promising approach for modulating other germinated plant protein resources, as well as expanding the application of TBP.

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“…Whereas the effect of temperature was not signi cant (p ≥ 0.05). A similar signi cant (p < 0.05) increase in protein content of Tartary buckwheat upon germination for 48h was reported by Wang et al [17]. The process of germination involves the activation of various enzymes, including proteases, amylases, and lipases, which initiate the catabolism of proteins and the breakdown of starch and fat to serve as energy source for seed growth.…”

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“…33 Finally, microwave treatment in MAE samples could have exposed internal SH groups by altering protein molecular conformation and expanding polypeptide chains, and formed new SH groups by breaking the disulfide bonds. 11 These may indicate FTAE, UAE, and MAE-induced protein structural changes by unfolding the protein molecules and exposing the SH groups. Moreover, greater changes in protein molecular structure may explain the UAE and MAE samples having significantly higher SH group content than the FTAE samples (P ≤ 0.05).…”

“…10 Microwave pre-treatment demonstrated increased solubility, foaming, and emulsifying properties of germinated Tartary buckwheat protein. 11 Thus, different protein extraction methods have diverse effects on protein molecular structure. Some extraction processes may give increased protein yields but reduced functional properties and antioxidant activity due to protein denaturation.…”