| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7583816 | Food Chemistry | 2019 | 6 Pages |
Abstract
The study was aimed at investigating the effect of radio frequency (RF) heating at different temperatures on the protein profile and functional properties of maize grains. Maize grains with 14% moisture content exposed to the radio frequency energy at 300â¯W for different temperatures 50, 55 and 60â¯Â°C, respectively. The results indicated that radio frequency heating had no effect on the protein profile of maize. The molecular weight distribution of protein remained in the range of 20-25â¯kDa after RF heating. On the other hand, the functional properties in term of oil holding capacity and emulsifying properties of maize were improved after RF heating. According to these finding, it can be concluded that radio frequency heating improves the functional properties of maize flour. Thus, RF may provide a potential as an effective emerging technology for improving the quality characteristics of maize grains.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Amro B. Hassan, Dieter von Hoersten, Isam A. Mohamed Ahmed,