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Differential Influence of Microwave and Conventional Thermal Treatments on Digestibility and Molecular Structure of Buckwheat Protein Isolates

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Abstract

This study investigated the impact of heating and microwave treatment on the in vitro digestibility (using the INFOGEST method) of buckwheat protein isolates (BPIs) and explored the mechanism. The microwave treatment at level 4 (480 W) for 3 min (ML4T3) increased the BPI digestibility by 67.1% over that of the control, while heating for 20—40 min decreased the digestibility by 26.7% on average. Structural analysis showed that microwave treatment decreased the disulfide content, increased the sulfhydryl content, and distorted both the protein microstructure and surface morphology. Meanwhile, microwave treatment decreased the β-turn content and increased both the contents of the β-sheet structure by 35.6% and the random coil structure by 6.9%. In contrast, conventional heating increased the disulfide content and formation of aggregates, and decreased the contents of the random coil, α-helix and β-turn with concomitant increase in the β-sheet content. In conclusion, microwave treatment could be an effective approach to improve the digestibility of BPIs because of its multi-effects on the structure of proteins.

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Abbreviations

ATR/FT-IR:

Attenuated total reflectance Fourier transform infrared

BPIs:

Buckwheat protein isolates

DSC:

Differential scanning calorimetry

DTNB:

5,5'-Dithiobis-(2-nitrobenzoic acid)

H20:

Heating at 100 °C for 20 min

H30:

Heating at 100 °C for 30 min

H40:

Heating at 100 °C for 40 min

IVD:

In vitro Digestibility

ML4T1:

Microwave treatment at level 4 for 1 min

ML4T2:

Microwave treatment at level 4 for 2 min

ML4T3:

Microwave treatment at level 4 for 3 min

ML4T4:

Microwave treatment at level 4 for 4 min

ML4T5:

Microwave treatment at level 4 for 5 min

ML6T3:

Microwave treatment at level 6 for 3 min

ML8T3:

Microwave treatment at level 8 for 3 min

PAGE:

Polyacrylamide gel electrophoresis

RSH:

Reactive sulfhydryl

SDS:

Sodium dodecyl sulfate

SS:

Disulfide bond

Tris:

(Hydroxymethyl)methyl aminomethane

TSH:

Total sulfhydryl

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Acknowledgements

Jian Jin was supported by the China Scholarship Council (No. 201908510042), National Natural Science Foundation of China (Grant No. 32001462), and Key Laboratory of Coarse Cereals Processing, Ministry of Agriculture, Chengdu University (2018CC14), and Longshan Talents program of Southwest University of Science and Technology (17LZX549). This project was supported by Natural Sciences and Engineering Research Council of Canada (NSERC) through the Discovery Grant Program (RGPIN-2018-06839), and by the University of Ottawa through the University Research Chair Program (C.C. Udenigwe).

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Authors and Affiliations

  1. School of Life Science and Engineering, Southwest University of Science and Technology, 59 Qinglong Road, Mianyang, 621010, China

    Jian Jin

  2. School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, ON, K1H 8M5, Canada

    Jian Jin & Chibuike C. Udenigwe

  3. Department of Chemistry and Biomolecular Sciences, Faculty of Science, University of Ottawa, Ottawa, ON, K1N 6N5, Canada

    Ogadimma D. Okagu & Chibuike C. Udenigwe

  4. University Research Chair in Food Properties and Nutrient Bioavailability, School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, 451Smyth Road, Ottawa, ON, K1H 8L1, Canada

    Chibuike C. Udenigwe

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  1. Jian Jin
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  2. Ogadimma D. Okagu
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  3. Chibuike C. Udenigwe
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Contributions

Jian Jin: Conceptualization, Formal analysis, Investigation, Methodology, Validation, Visualization, Funding acquisition, Writing—original draft, Writing—review & editing. Ogadimma Okagu: Formal analysis, Validation, Writing—original draft, Writing—review & editing. Chibuike C. Udenigwe: Conceptualization, Validation, Funding acquisition, Supervision, Writing—review & editing.

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Correspondence to Chibuike C. Udenigwe.

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Jin, J., Okagu, O.D. & Udenigwe, C.C. Differential Influence of Microwave and Conventional Thermal Treatments on Digestibility and Molecular Structure of Buckwheat Protein Isolates. Food Biophysics 17, 198–208 (2022). https://doi.org/10.1007/s11483-021-09709-4

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