Abstract Protein-protein and protein-starch interactions in the wheat flour decide its suitability for the baking process and can be modified by several physicochemical methods. The present study was undertaken to confirm the protein modification in wheat flour irradiated with ultraviolet (UV) radiation up to the maximum dose of 35 J/cm2/g of flour. Whole wheat (Triticum aestivum) flour samples of two varieties (Panjab var.: hard wheat and Sharbati var.: soft wheat) were irradiated with ultraviolet (UV–C, 254 nm) radiation of 12 and 36 W power for the exposure time up to 100 s. The solubility of the Osborne protein fractions and respective sulfhydryl group content were analyzed. The protein concentration, as well as sulfhydryl content in each fraction, changed significantly after irradiation. The varietal change in wheat flour and irradiation power both affected the viscometric response of irradiated samples. The viscosity of soft wheat flour decreased after mild treatment while increased after severe UV treatment indicating the oxido-reductive effect of ultraviolet radiation on wheat flour but it continuously increased with irradiation time for hard wheat flour. The SDS-PAGE technique was used to assess the changes in the primary chain of proteins, and FTIR analysis was conducted to confirm the conformational modification in proteins demonstrating the formation of β-sheets and α-helices on the expense of random coils and β-turns conformations after UV-C treatment. The findings confirmed that UV-C irradiation can alter the solubility and conformations of proteins unveiling the potential of UV-C radiation for flour modification.

中文翻译：

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UV-C辐照对小麦粉中奥斯本蛋白组分溶解度的影响

摘要 小麦粉中的蛋白质-蛋白质和蛋白质-淀粉相互作用决定了其对烘焙过程的适用性，可以通过多种物理化学方法进行修饰。本研究旨在确认用最大剂量为 35 J/cm2/g 面粉的紫外线 (UV) 辐射辐照小麦面粉中的蛋白质改性。两个品种（旁遮普变种：硬小麦和沙巴蒂变种：软小麦）的全麦（Triticum aestivum）面粉样品用 12 和 36 W 功率的紫外线（UV-C，254 nm）辐射照射时间长达到 100 秒。分析了奥斯本蛋白质级分的溶解度和各自的巯基含量。辐照后蛋白质浓度以及每个部分中的巯基含量发生显着变化。小麦粉的品种变化和辐照功率都会影响辐照样品的粘度响应。软质小麦粉的粘度在温和处理后降低，而在紫外线严重处理后粘度增加，表明紫外线对小麦粉有氧化还原作用，但对硬质小麦粉随着辐照时间的增加而持续增加。SDS-PAGE 技术用于评估蛋白质主链的变化，并进行 FTIR 分析以确认蛋白质中的构象修饰，证明以无规卷曲和 β- 为代价形成 β-折叠和 α-螺旋UV-C 处理后转变构象。研究结果证实，UV-C 辐射可以改变蛋白质的溶解度和构象，揭示了 UV-C 辐射对面粉改性的潜力。