In situ thermal modification of kafirin using infrared radiations and microwaves.

Jyoti, Semwal and Meera, M. S. (2022) In situ thermal modification of kafirin using infrared radiations and microwaves. Journal of the Science of Food and Agriculture, 102. pp. 1903-1911. ISSN 0022-5142

PDF J Sci Food Agric - 2021 - Semwal.pdf - Published Version Restricted to Registered users only Download (835kB) | Request a copy

Abstract

BACKGROUND: Kafirin is a prolamin protein located in the corneous endosperm of sorghum. The conventional thermal processing of kafirin reduces its solubility, which limits its utilization in the food industry. Therefore, the study was aimed to investigate the effect of in situ thermal modification of kafirin using two different electromagnetic thermal treatments, namely infrared (IR) and microwave (MW) radiation, on the physicochemical, structural, thermal, and antioxidant properties. RESULTS: The results demonstrated that both the thermal modifications improved yield, purity, and solubility of the kafirin with a decrease in hydrophobicity. However, IR-treated samples showed higher solubility (910.67 g kg−1) and lower hydrophobicity (387.67). The IR modifications also improved the ratio of ⊍ helix/⊎ sheets to a great extent. The alterations in the disulfide content were concomitant with the improvement in the thermal stability of kafirin. Sodium dodecyl sulfate polyacrylamide gel electrophoresis showed variations in the band intensities of ⊎‑ and γ-kafirin, indicating alterations in the kafirin subunits. Morphological examination of kafirin revealed surface withering and agglomeration. Notably, IR treatment improved the antioxidant activity more efficiently (from 32.11% to 74.05%). CONCLUSION: Although both the IR and MW treatments modified kafirin, the effect seemed to be more pronounced in IR modification. The IR-modified kafirin had better solubility and lesser hydrophobicity than MW-modified kafirin. The physicochemical and structural changes induced by IR treatment improved the biological activity of kafirin, in terms of antioxidant activity. Therefore, it was concluded that the in situ IR modification of kafirin can alter its characteristic properties, improving its potential as a food ingredient.

Item Type:	Article
Uncontrolled Keywords:	Sorghum bicolor; in situ modification; kafirin; electromagnetic waves; structure; antioxidant
Subjects:	600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins 600 Technology > 08 Food technology > 21 Cereals > 06 Sorghum
Divisions:	Grain Science and Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	19 May 2022 08:30
Last Modified:	19 May 2022 08:30
URI:	http://ir.cftri.res.in/id/eprint/15253

Actions (login required)

View Item