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Table 2 Molecular structure spectral characteristics using ATR-FT/IR molecular spectroscopy: comparison among raw (RO), dry roasted (DO) and microwave irradiation (MIO) oat seed

From: Using vibrational infrared biomolecular spectroscopy to detect heat-induced changes of molecular structure in relation to nutrient availability of prairie whole oat grains on a molecular basis

Item Oat Heat Treatment    Contrast
Raw (RO) Dry roasting (DO) Microwave irradiation (MIO) SEM P value Do vs MIO P value MIO vs RO P value DO vs RO P value
Protein amide molecular structure spectral profiles (Unit: Absorbance)
 Amide I area 2.82 2.68 1.94 0.30 0.13 0.11 0.06 0.06
 Amide II area 0.74 0.71 0.56 0.07 0.15 0.07 0.14 0.13
 Ratio amide I to amide II area 3.94a 3.61ab 3.44b 0.11 0.03 0.29 <0.01 <0.01
 Amide I height 0.05 0.05 0.03 0.01 0.06 0.05 0.03 0.03
 Amide II height 0.02a 0.02ab 0.01b <0.01 0.03 0.02 0.01 0.01
 Ratio amide I to amide II height 2.47 2.45 2.55 0.05 0.36 0.18 0.28 0.28
Protein secondary structure spectral profile
 a-helix (height) 0.05 0.04 0.03 0.01 0.06 0.11 0.02 0.02
 β-sheet (height) 0.04a 0.03ab 0.02b 0.004 0.03 0.12 <0.01 <0.01
 Ratio a-helix to β-sheet 1.26b 1.39ab 1.40a 0.01 <.0001 0.57 <.0001 <.0001
Starch related molecular structure spectral profiles
 Starch area 7.50 7.92 6.86 0.78 0.643 0.35 0.71 0.57
 Starch height 0.18 0.18 0.17 0.02 0.50 0.28 0.88 0.35
 Ratio amide I to starch area 0.37a 0.34b 0.28c 0.02 <0.01 0.02 <0.01 <0.01
  1. SEM standard error of mean
  2. a, b, cMeans with different letters within the same row differ (P < 0.05)