Effect of Microwave Intermittent Drying on the Structural and Functional Properties of Zein in Corn Kernels

Author:

Mao Sining1ORCID,Zhou Yuhan1,Song Bin1,Wu Yuzhu12,Wang Yu1,Wang Yiran1,Liu Yanjia1,Xu Xiuying1ORCID,Zhao Chengbin1ORCID,Liu Jingsheng2

Affiliation:

1. College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China

2. National Engineering Research Center for Wheat and Corn Deep Processing, Changchun 130118, China

Abstract

Microwave intermittent drying was carried out on newly harvested corn kernels to study the effects of different microwave intermittent powers (900 W, 1800 W, 2700 W, and 3600 W) on the structural and functional properties of zein in corn kernels. The results showed that microwave drying could increase the thermal stability of zein in corn kernels. The solubility, emulsification activity index, and surface hydrophobicity increased under 1800 W drying power, which was due to the unfolding of the molecular structure caused by the increase in the content of irregular structure and the decrease in the value of particle size. At a drying power of 2700 W, there was a significant increase in grain size values and β-sheet structure. This proves that at this time, the corn proteins in the kernels were subjected to the thermal effect generated by the higher microwave power, which simultaneously caused cross-linking and aggregation within the proteins to form molecular aggregates. The solubility, surface hydrophobicity, and other functional properties were reduced, while the emulsification stability was enhanced by the aggregates. The results of the study can provide a reference for the in-depth study of intermittent corn microwave drying on a wide range of applications of zein in corn kernels.

Funder

National Key R&D Program for the 14th Five-Year Plan

Jilin Provincial Science and Technology Department

Technical System of the National Maize Industry

Publisher

MDPI AG

Subject

Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science

Reference55 articles.

1. A characteristic of the species composition of pathogenic fungi of the genus Fusarium in corn biocenoses of the Voronezh region;Kolomiets;Vavilovskii Zhurnal Genet. I Sel.,2022

2. Radio frequency treatment accelerates drying rates and improves vigor of corn seeds;Xie;Food Chem.,2020

3. Influence of drying methods on the drying kinetics, bioactive compounds and flavor of solid-state fermented okara;Shi;Dry. Technol.,2021

4. Microwave-convective drying of food materials: A critical review;Kumar;Crit. Rev. Food Sci. Nutr.,2019

5. Effect of convective, infrared and microwave heating on drying rates, mass transfer characteristics, milling quality and microstructure of steam gelatinized Paddy;Behera;J. Food Process Eng.,2018

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线,采集、加工和组织学术论文而形成的新型学术文献查询和分析系统,可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容,当前同舟云学术共收录了国内外主流学术期刊6万余种,收集的期刊论文及会议论文总量共计约1.5亿篇,并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询!咨询电话:010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号  京ICP备18003416号-3