ArticleFoods (Basel, Switzerland)2022
Effects of Microwave Treatment on Structure, Functional Properties and Antioxidant Activities of Germinated Tartary Buckwheat Protein.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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10 citing papers in PubMed, 44 citations in OpenAlex.
- Artificial Intelligence-Assisted Design of Plant-Protein Meat Analogues: Integrating Nutrition, Functionality, and Fibrillation-Based Texturization.Comprehensive reviews in food science and food safety · 2026Review
- Influence of microwave treatment on the structural and functional properties of soy protein isolate-fenugreek gum graft conjugate.Food chemistry: X · 2026Article
- Microwave-Induced Structural Remodeling of Legume Proteins: Structure-Function-Nutrition Relationships and Their Improved Performance in Wheat Flour Fortification.Foods (Basel, Switzerland) · 2026Article
- Effect of Extraction Methods and Preheat Treatments on the Functional Properties of Pumpkin Seed Protein Concentrate.ACS food science & technology · 2025Article
- Impact of Microwave Time on the Structure and Functional Properties of Glycosylated Soy 7S Globulins.Foods (Basel, Switzerland) · 2025Article
- Study on the Effect of Microwaved Brewer's Spent Grains on the Quality and Flavor Characteristics of Bread.Foods (Basel, Switzerland) · 2024Article
- Effect of Microwave Intermittent Drying on the Structural and Functional Properties of Zein in Corn Kernels.Foods (Basel, Switzerland) · 2024Article
- Protein-Stabilized Emulsion Gels with Improved Emulsifying and Gelling Properties for the Delivery of Bioactive Ingredients: A Review.Foods (Basel, Switzerland) · 2023Review
- A review: The nutrition components, active substances and flavonoid accumulation of Tartary buckwheat sprouts and innovative physical technology for seeds germinating.Frontiers in nutrition · 2023Review
- Effects of Exogenous Caffeic Acid, L-Phenylalanine and NaCl Treatments on Main Active Components Content andFoods (Basel, Switzerland) · 2022Article
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Authors and funding
5 authors at 2 institutions in 1 country.
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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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