FTIR and Solid State13C NMR Spectroscopy of Proteins of Wet Cooked and Popped Sorghum and Maize |
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| Institution: | 1. University of Pretoria, Department of Food Science, Pretoria, 0002, South Africa;2. Institute of Food Research, Food Quality and Material Science Division, Norwich Research Park, Colney, Norwich, NR4 7UA, U.K.;1. School of Materials Science and Engineering, Central South University, Changsha 410083, China;;2. Powder Metallurgy Research Institute, Central South University, Changsha 410083, China;;3. State Key Laboratory of Powder Metallurgy, Central South University, Changsha 410083, China;;4. College of Materials Science and Engineering, Xiangtan University, Xiangtan 411105, China;;5. School of Physical Physics and Electronics, Central South University, Changsha 410083, China;;6. School of Chemistry and Chemical Engineering, Central South University, Changsha 410083, China;1. Laboratory of Environment Correlative Dietology (Ministry of Education), College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China;2. Glyn O. Philips Hydrocolloid Research Centre at HUT, Hubei University of Technology, Wuhan 430068, China;3. School of Chemical Engineering, The University of Queensland, Brisbane, Qld 4072, Australia;4. College of Chemistry and Environmental Engineering, Dongguan University of Technology, Dongguan 523808, China;5. Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China;1. Department of Biological and Agricultural Engineering, Kansas State University, Manhattan, KS 66506, USA;2. Grain Quality and Structure Research Unit, Agricultural Research Service, U.S. Department of Agriculture, Manhattan, KS, 66502, USA;3. Department of Grain Science and Industry, Kansas State University, Manhattan, KS, 66506, USA;1. Department of Agricultural & Food Engineering, IIT, Kharagpur, West Bengal, India;2. College of Food Processing & Technology and Bio-Energy, AAU, Anand, Gujarat, India;3. Agricultural Produce Processing Division, Central Institute of Agricultural Engineering, Bhopal, Madhya Pradesh, India;4. Agricultural Mechanization Division, ICAR-Central Institute of Agricultural Engineering, Bhopal, Madhya Pradesh, India;1. Department of Food Science, University of Guelph, Guelph, Ontario, N1G2W1, Canada;2. Arrell Food Institute, University of Guelph, Guelph, Ontario, N1G2W1, Canada |
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| Abstract: | Fourier transform infrared (FTIR) and solid state13C NMR spectroscopic methods were used to investigate changes in maize and sorghum proteins on wet cooking and popping. FTIR spectra indicated that wet cooking led to proteins in two normal sorghums, namely NK 283 (a red hybrid) and KAT 369 (a white variety), two sorghum mutants (P850029 and P851171) and a maize hybrid (PAN 6043) assuming more antiparallel intermolecular β-sheet character, possibly at the expense of some α-helical conformation. Solid state13C NMR, using the technique of Cross Polarisation Magic Angle Spinning showed shifts of the protein carbonyl carbon and α-carbon resonances upfield on wet cooking in all samples, also indicating a change in protein secondary structure from α-helical to β-sheet conformation. The extent of secondary structural change on wet cooking seemed to be greater in sorghum than in maize and may have a bearing on the inferior protein digestibility of wet cooked sorghum compared to maize. Popping produced the same secondary structural change as observed for wet cooking in both sorghum and maize. However, the extent of change on popping was less than on wet cooking in sorghum and maize. |
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