Behind the veil: a multidisciplinary discussion on protein–microwave interactions. (December 2022)

• Record Type: Journal Article
• Authors: Jiao, Xidong; Chen, Wei; Fan, Daming
• Is Part Of: Current opinion in food science. Volume 48(2022)
• Publication Date: 2022-12
• Subjects: Food -- Microbiology -- Periodicals; Food -- Analysis -- Periodicals; Food -- Biotechnology -- Periodicals; Food -- Periodicals; Food -- Research -- Periodicals; Nutrition -- Periodicals; Food -- Biotechnology; Food -- Microbiology; Food -- Analysis; Food; Food -- Research; Nutrition; Food Technology -- Periodicals; Food Analysis -- Periodicals; Food Microbiology -- Periodicals; Periodicals; Electronic journals; 641.3
• DOI: 10.1016/j.cofs.2022.100936
• Languages: English
• ISSNs: 2214-7993

Abstract

Abstract : The research community in the food domain has shown interest in microwave-induced changes in the structure and functional properties of food proteins since the 1980s. Research studies published thus far on this topic prove that microwave energy can notably change structural features or improve the physicochemical properties of proteins. Some of these studies considered this to be caused by the unique microwave effects. In this review, we first summarize the most recent advances and critically analyze the factors that have been overlooked during the microwave heating of food proteins. Some of the key possibilities found in biomacromolecule–microwave interactions have also been discussed based on cross-disciplinary studies. We offer opinions as to better control the microwave processing of protein-based foods. Future work should focus on the interactions between the food components in such complex foodstuffs and their competitive absorption of microwave energy. Highlights: Energy input and heating rate need to be considered during microwave processing. A multidisciplinary analysis on the response of protein to microwaves is discussed. Actual field intensity might not cause direct changes in protein structure. Water molecules are one of the key bridges for transmitting microwave energy.