ArticleJournal of food science and technology2020
Effects of microwave heating on the protein structure, digestion properties and Maillard products of gluten.
Article in Journal of food science and technology, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 25 papers.
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Who cites it
25 citing papers in PubMed, 96 citations in OpenAlex.
- Sequential Ultrasound-Assisted Enzymatic Hydrolysis and Microwave Treatment of Gluten-Starch Complexes: Functionality, Volatile Profiles, In Vitro Immunoreactivity and Interactions.Foods (Basel, Switzerland) · 2026Article
- Effect of Microwave on Protein Conformations and Enzymatic Reactions.Molecules (Basel, Switzerland) · 2026Review
- Accelerating the coagulation of germinated soymilk by glucono-δ-lactone using different physical treatments and quality assessment of separated soybean whey.Food chemistry: X · 2026Article
- Advances in Food Processing Techniques for Allergenicity Reduction and Allergen Identification.Foods (Basel, Switzerland) · 2025Review
- Comparative Analysis of Flavor Quality of Beef with Tangerine Peel Reheated by Stir-Frying, Steaming and Microwave.Foods (Basel, Switzerland) · 2025Article
- Radiofrequency and microwave 3D bioprinting of emulsion gel for dysphagia diets.Scientific reports · 2025Article
- Recent Advances in Heat-Induced Wheat Protein Modifications.Food chemistry: X · 2025Review
- The impact of consumer in-home cooking methods on the physicochemical, sensory, and nutritional attributes of plant-based meat analogues (PBMAs) and meat: a review.Food production, processing and nutrition · 2025Review
- Structural Properties of Globulin: A Critical Parameter for Sunflower Meal as Wood Panel Adhesives.ACS omega · 2024Article
- Characterization of Plant-Based Meat Treated with Hot Air and Microwave Heating.Foods (Basel, Switzerland) · 2024Article
- Influence of Thermal Treatment on the Composition ofInternational journal of molecular sciences · 2024Article
- The Role of Gluten in Food Products and Dietary Restriction: Exploring the Potential for Restoring Immune Tolerance.Foods (Basel, Switzerland) · 2023Review
- Inhibitory-like Substances Produced by Yeasts Isolated from Andean Blueberries: Prospective Food Antimicrobials.Foods (Basel, Switzerland) · 2023Article
- Use of Heating Methods and Xylose to Increase Rumen Undegradable Protein of Alternative Protein Sources: 2) Cottonseed Meal.Animals : an open access journal from MDPI · 2022Article
- Use of Heating Methods and Xylose to Increase Rumen Undegradable Protein of Alternative Protein Sources: 1) Peanut Meal.Animals : an open access journal from MDPI · 2022Article
- Effect of Microwave Pretreatment on the Antioxidant Activity and Stability of Enzymatic Products from Milk Protein.Foods (Basel, Switzerland) · 2022Article
- Pulsed Electric Field: Fundamentals and Effects on the Structural and Techno-Functional Properties of Dairy and Plant Proteins.Foods (Basel, Switzerland) · 2022Review
- Ultrasonic Assisted Extraction of Quinoa (Foods (Basel, Switzerland) · 2022Article
- Gluten Conformation at Different Temperatures and Additive Treatments.Foods (Basel, Switzerland) · 2022Article
- The degree of doneness affected molecular changes and protein digestibility of pork.Frontiers in nutrition · 2022Article
Corrections and comments
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Authors and funding
4 authors at 2 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
As a kind of traditional food, gluten is widely studied for its physical and chemical properties after processing, while little attention is paid to the simulation cooking processing, digestion and safety. In this paper, gluten was heated with microwave to study its structural transformations, nutritional efficiency, and food safety under Chinese home cooking (CHC). After microwave treatment, intermolecular and intramolecular cross-linking of gluten were formed to result in more aggregation. The secondary structure of gluten changed significantly as well as the formation of α-helix and β-turn promoted under the high power input. Treated with 1000 W for 5 min, cross-linking between amino acids increased, leading the reduction of total amino acids, in vitro protein digestibility and the increase of high molecular weight peptides, while the proportion of essential amino acids kept the same. In the simulation of CHC, the highest content of 5-hydroxymethyl furfural was observed after adding all condiments under 1000 W for 5 min. In addition, sugar played a major role in Maillard reaction to promote the formation of melanoidin and fructosamine while salt and oil did not significantly affect these two Maillard products. Vinegar inhibited the reaction due to the acidic condition but provided some melanoidin and fructosamine itself.
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