ArticleFoods (Basel, Switzerland)2025
Impact of Microwave Time on the Structure and Functional Properties of Glycosylated Soy 7S Globulins.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- Influence of microwave treatment on the structural and functional properties of soy protein isolate-fenugreek gum graft conjugate.Food chemistry: X · 2026Article
- Accelerating the coagulation of germinated soymilk by glucono-δ-lactone using different physical treatments and quality assessment of separated soybean whey.Food chemistry: X · 2026Article
- Microwave Pretreatment of Soybeans Prior to Soaking Enhances Mechanical and Rehydration Properties of Yuba.Foods (Basel, Switzerland) · 2026Article
- Effect of Different Microwave Times on the Nutritional Properties of Glycosylated Soybean 7S.Foods (Basel, Switzerland) · 2025Article
- Legume Proteins in Food Products: Extraction Techniques, Functional Properties, and Current Challenges.Foods (Basel, Switzerland) · 2025Review
- Impact of thermal and biotechnological processing on the bioaccessibility and allergenic peptide profile of white lupin (Frontiers in nutrition · 2025Article
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Authors and funding
6 authors.
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Abstract
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
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