Effect of conventional and microwave heating treatment on antioxidant activity of quinoa protein after simulated gastrointestinal digestion

Hongwei Cao; Qilong Huang; Junru Shi; Xiao Guan; Hongdong Song; Yu Zhang; Jian Xie; Yong Fang

doi:10.1016/j.foodchem.2023.135763

Effect of conventional and microwave heating treatment on antioxidant activity of quinoa protein after simulated gastrointestinal digestion

Food Chem. 2023 Jul 30:415:135763. doi: 10.1016/j.foodchem.2023.135763. Epub 2023 Feb 20.

Authors

Hongwei Cao¹, Qilong Huang², Junru Shi², Xiao Guan³, Hongdong Song¹, Yu Zhang¹, Jian Xie⁴, Yong Fang⁵

Affiliations

¹ School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, PR China; National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, University of Shanghai for Science and Technology, Shanghai, PR China.
² School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, PR China.
³ School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, PR China; National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, University of Shanghai for Science and Technology, Shanghai, PR China. Electronic address: gnxo@163.com.
⁴ China Grain Wuhan Scientific Research & Design Institute Co. Ltd. Wuhan, PR China.
⁵ College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, PR China.

PMID: 36870208
DOI: 10.1016/j.foodchem.2023.135763

Abstract

Effects of microwave and traditional water bath treatment at different temperatures (70, 80, 90 ℃) on in vitro digestion rate and antioxidant activity of digestion products of quinoa protein were investigated. The results indicated microwave treatment at 70 ℃ produced the highest quinoa protein digestion rate and the strongest antioxidant activities of its digestion products (P < 0.05), which was further verified by the results of free amino, sulfhydryl group, gel electrophoresis, amino acid profiles and the molecular weight distribution of the digestion products. However, limited exposure of active groups induced by water bath treatment might decrease the susceptibility of digestive enzymes and subsequently lower the digestibility and antioxidant activities of quinoa protein. The results suggested that a moderate microwave treatment could be used as a potential way to enhance the in vitro digestion rate of quinoa protein, as well as increase the antioxidant activities of its digestion products.

Keywords: Antioxidant activity; Digestion; Microwave; Quinoa protein.

MeSH terms

Antioxidants* / chemistry
Chenopodium quinoa* / chemistry
Digestion
Heating
Microwaves
Proteins
Water

Substances

Antioxidants
Proteins
Water