The effect of microwave treatment on the physicothermal properties, antioxidant activity, protein digestibility and structural features of durum wheat semolina was investigated by varying time periods (1, 1.5 and 2 min) in a microwave oven set at 900 W. Results suggested that microwave treatment on durum wheat semolina caused a significant improvement in functional properties like water holding capacity (1.91 ± 0.08 to 2.63 ± 0.04 g/g), oil holding capacity (2.25 ± 0.36 to 3.05 ± 0.09 g/g), swelling power (6.08 ± 0.06 to 9.23 ± 1.15 g/100 g) and solubility (0.11 ± 0.01 to 0.13 ± 0.15 g/100 g). Overall colour difference (∆E*) increase from 22.63 ± 0.36 (untreated) to 31.14 ± 0.27 (2 min), while significant decrease in gelatinization enthalpy (2.49 ± 0.08 to 1.53 ± 0.09 J/g) and peak viscosity (1501 ± 5.29 to 127 ± 3.60 cP) was seen after the treatment. Total phenolic content (free + bound) decreased from 2.61 ± 0.01 to 0.98 ± 0.03 mg GAE/g, while antioxidant activity expressed as inhibitory concentration (IC₅₀) improved (1.60 ± 0.05 to 0.79 ± 0.01 mg/ml) as microwave heating progressed. In vitro protein digestibility decreased significantly (71.35 ± 0.05 to 53.64 ± 0.04%) as the duration of microwave heating increased. Microstructure examination revealed small defects and rupturing of starch granules, whereas FTIR spectra of durum wheat semolina did not change by microwave heating.

中文翻译：

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微波处理对硬粒小麦粗粉理化性质，抗氧化能力，体外蛋白质消化率和显微结构的影响

在设定为900 W的微波炉中，通过改变时间（分别为1、1.5和2分钟），研究了微波处理对硬质小麦粗粉的理化性质，抗氧化活性，蛋白质消化率和结构特征的影响。结果表明，微波处理硬粒小麦粗面粉的功能性显着改善，如保水量（1.91±0.08至2.63±0.04 g / g），保油量（2.25±0.36至3.05±0.09 g / g），溶胀力（6.08±0.06）至9.23±1.15 g / 100 g）和溶解度（0.11±0.01至0.13±0.15 g / 100 g）。整体色差（∆E *）从22.63±0.36（未处理）增加到31.14±0.27（2分钟），而糊化焓（2.49±0.08降至1.53±0.09 J / g）和峰值粘度（1501±5.29至127±3.60 cP）显着降低治疗后见过。总酚含量（游离+结合）从2.61±0.01降低到0.98±0.03 mg GAE / g，而随着微波加热的进行，以抑制浓度（IC ₅₀）表示的抗氧化活性提高了（1.60±0.05至0.79±0.01 mg / ml）。 。随着微波加热时间的延长，体外蛋白质的消化率显着降低（71.35±0.05至53.64±0.04％）。显微组织检查显示出小的缺陷和淀粉颗粒的破裂，而硬粒小麦粗面粉的FTIR光谱未因微波加热而改变。