Impact of Microwave Time on the Structure and Functional Properties of Glycosylated Soy 7S Globulins
This study examined the effects of varying microwave treatment durations (0–120 s) on the structural and functional properties of glycosylated soybean 7S protein. The results indicated that microwaving for 60 s significantly altered the structure of 7S, resulting in a more ordered protein configurat...
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MDPI AG
2025-01-01
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| author | Jixin Zhang Tao Cui Lan Zhang Huiqing Xu Jingguo Xu Jun Wang |
| author_facet | Jixin Zhang Tao Cui Lan Zhang Huiqing Xu Jingguo Xu Jun Wang |
| author_sort | Jixin Zhang |
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| description | This study examined the effects of varying microwave treatment durations (0–120 s) on the structural and functional properties of glycosylated soybean 7S protein. The results indicated that microwaving for 60 s significantly altered the structure of 7S, resulting in a more ordered protein configuration. The treated protein exhibited the largest particle size (152.3 nm), lowest polydispersity index (0.248), highest α-helix content (47.86%), and lowest β-sheet, β-turn, and random coil contents (12.33%, 16.07%, and 22.41%, respectively). It also showed the lowest endogenous fluorescence and surface hydrophobicity, and the highest thermal denaturation temperature (76.8 °C). Additionally, microwaving for ≤90 s led to increased peptide modifications, with carbamylation and deamidation being the most prevalent. A microwave treatment time of 60 s also notably enhanced the functional properties of glycosylated soybean 7S protein, optimizing water-holding capacity (6.060 g/g), emulsification activity, and stability (45.191 m<sup>2</sup>/g and 33.63 min). The foaming capacity was second only to the 120 s treatment (32% at 60 s versus 34% at 120 s), though the oil-holding capacity (22.73 g/g) and foaming stability (33.42%) were significantly lower than those of the controls. Microwave treatment durations exceeding or below 60 s led to the structural disintegration of the protein, diminishing most of its functional properties. This study explores the mechanism of how microwave processing time affects the structure and functional properties of glycosylated soybean 7S protein and identifies 60 s as the optimal microwave processing time. It meets the demands for healthy and delicious food in home cooking, providing scientific evidence for using microwave processing technology to enhance the nutritional value and quality of food. |
| format | Article |
| id | doaj-art-1cbaafe7b74b43259b28a1ec57911f46 |
| institution | Kabale University |
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| language | English |
| publishDate | 2025-01-01 |
| publisher | MDPI AG |
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| series | Foods |
| spelling | doaj-art-1cbaafe7b74b43259b28a1ec57911f462025-01-24T13:32:40ZengMDPI AGFoods2304-81582025-01-0114215110.3390/foods14020151Impact of Microwave Time on the Structure and Functional Properties of Glycosylated Soy 7S GlobulinsJixin Zhang0Tao Cui1Lan Zhang2Huiqing Xu3Jingguo Xu4Jun Wang5College of Tourism and Culinary Institute, Yangzhou University, Yangzhou 225127, ChinaCollege of Tourism and Culinary Institute, Yangzhou University, Yangzhou 225127, ChinaCollege of Tourism and Culinary Institute, Yangzhou University, Yangzhou 225127, ChinaCollege of Tourism and Culinary Institute, Yangzhou University, Yangzhou 225127, ChinaCollege of Tourism and Culinary Institute, Yangzhou University, Yangzhou 225127, ChinaCollege of Tourism and Culinary Institute, Yangzhou University, Yangzhou 225127, ChinaThis study examined the effects of varying microwave treatment durations (0–120 s) on the structural and functional properties of glycosylated soybean 7S protein. The results indicated that microwaving for 60 s significantly altered the structure of 7S, resulting in a more ordered protein configuration. The treated protein exhibited the largest particle size (152.3 nm), lowest polydispersity index (0.248), highest α-helix content (47.86%), and lowest β-sheet, β-turn, and random coil contents (12.33%, 16.07%, and 22.41%, respectively). It also showed the lowest endogenous fluorescence and surface hydrophobicity, and the highest thermal denaturation temperature (76.8 °C). Additionally, microwaving for ≤90 s led to increased peptide modifications, with carbamylation and deamidation being the most prevalent. A microwave treatment time of 60 s also notably enhanced the functional properties of glycosylated soybean 7S protein, optimizing water-holding capacity (6.060 g/g), emulsification activity, and stability (45.191 m<sup>2</sup>/g and 33.63 min). The foaming capacity was second only to the 120 s treatment (32% at 60 s versus 34% at 120 s), though the oil-holding capacity (22.73 g/g) and foaming stability (33.42%) were significantly lower than those of the controls. Microwave treatment durations exceeding or below 60 s led to the structural disintegration of the protein, diminishing most of its functional properties. This study explores the mechanism of how microwave processing time affects the structure and functional properties of glycosylated soybean 7S protein and identifies 60 s as the optimal microwave processing time. It meets the demands for healthy and delicious food in home cooking, providing scientific evidence for using microwave processing technology to enhance the nutritional value and quality of food.https://www.mdpi.com/2304-8158/14/2/151microwave heatingglycosylationsoy 7S globulinstructural propertiesfunctional propertiesfood industry |
| spellingShingle | Jixin Zhang Tao Cui Lan Zhang Huiqing Xu Jingguo Xu Jun Wang Impact of Microwave Time on the Structure and Functional Properties of Glycosylated Soy 7S Globulins Foods microwave heating glycosylation soy 7S globulin structural properties functional properties food industry |
| title | Impact of Microwave Time on the Structure and Functional Properties of Glycosylated Soy 7S Globulins |
| title_full | Impact of Microwave Time on the Structure and Functional Properties of Glycosylated Soy 7S Globulins |
| title_fullStr | Impact of Microwave Time on the Structure and Functional Properties of Glycosylated Soy 7S Globulins |
| title_full_unstemmed | Impact of Microwave Time on the Structure and Functional Properties of Glycosylated Soy 7S Globulins |
| title_short | Impact of Microwave Time on the Structure and Functional Properties of Glycosylated Soy 7S Globulins |
| title_sort | impact of microwave time on the structure and functional properties of glycosylated soy 7s globulins |
| topic | microwave heating glycosylation soy 7S globulin structural properties functional properties food industry |
| url | https://www.mdpi.com/2304-8158/14/2/151 |
| work_keys_str_mv | AT jixinzhang impactofmicrowavetimeonthestructureandfunctionalpropertiesofglycosylatedsoy7sglobulins AT taocui impactofmicrowavetimeonthestructureandfunctionalpropertiesofglycosylatedsoy7sglobulins AT lanzhang impactofmicrowavetimeonthestructureandfunctionalpropertiesofglycosylatedsoy7sglobulins AT huiqingxu impactofmicrowavetimeonthestructureandfunctionalpropertiesofglycosylatedsoy7sglobulins AT jingguoxu impactofmicrowavetimeonthestructureandfunctionalpropertiesofglycosylatedsoy7sglobulins AT junwang impactofmicrowavetimeonthestructureandfunctionalpropertiesofglycosylatedsoy7sglobulins |