ANALYZING WHEAT GRAIN PROTEIN CONTENT VIA KJELDAHL DIGESTION ENHANCED BY ULTRA-HIGH-FREQUENCY ELECTROMAGNETIC FIELDS
Abstract
The study aimed to analyze the effect of microwave processing on the protein composition of wheat grain, using the Kjeldahl method to quantify changes in protein content and structure. Wheat is one of the main sources of human nutrition, and its protein composition plays a key role in providing essential amino acids. However, processing methods such as microwave can have a significant impact on the nutritional properties of grain.
In this study, experiments were conducted with different microwave processing modes on wheat grain. Samples were exposed to microwave radiation with different power and processing time. The Kjeldahl method, widely recognized in analytical chemistry, was used to determine the total protein content, as well as to detect changes in its structural characteristics. The results showed that microwave processing leads to significant changes in the protein composition of grain. Under optimal processing conditions, an increase in the availability of some amino acids was observed, which may be due to denaturation of proteins and release of bound nutrients. At the same time, excessive time or power of processing resulted in destruction of the molecular structure of proteins, which negatively affected their nutritional value.The study also conducted a comparative assessment of the effect of microwave processing on different wheat varieties, which made it possible to identify the genetic predisposition of some varieties to changes in protein composition. This discovery is of great importance for agronomic practice and wheat breeding, since it allows selecting varieties with optimal indicators for use in microwave processing conditions. This study highlights the need for further study of the interaction of processing technologies and the nutritional profile of grain, as well as the possibility of optimizing cooking methods to preserve the maximum nutritional value of products. The results can form the basis for developing recommendations for microwave processing of grain, which will contribute to improving its nutritional properties and expanding the possibilities of its use in the food industry.
Thus, the work demonstrates that microwave processing is a promising method capable of changing the protein composition of wheat grain, and emphasizes the importance of choosing the right processing modes to achieve the desired changes in the nutritional profile of the product.
Keywords
wheat grain, proteins, microwaves, gluten.
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