Mechanism of the Effect of Microwave Heating on the Degradation of Fructans in Steamed Cakes Prepared with Saccharomyces cerevisiae

Authors

• Xiaoyue YING, State Key Laboratory of Food Science and Resources , Jiangnan University , Wuxi 214122 , China;School of Food Science and Technology , Jiangnan University , Wuxi 214122 , China
• Yuan TAO, State Key Laboratory of Food Science and Resources , Jiangnan University , Wuxi 214122 , China;School of Food Science and Technology , Jiangnan University , Wuxi 214122 , China
• Yuan YUAN, State Key Laboratory of Food Science and Resources , Jiangnan University , Wuxi 214122 , China;School of Food Science and Technology , Jiangnan University , Wuxi 214122 , China
• Ziting LI, Wuxi Lipids Nutrition Technology Co ., Ltd ., Wuxi 214111 , China
• Bowen YAN, State Key Laboratory of Food Science and Resources , Jiangnan University , Wuxi 214122 , China;School of Food Science and Technology , Jiangnan University , Wuxi 214122 , ChinaFollow
• Jianxin ZHAO, State Key Laboratory of Food Science and Resources , Jiangnan University , Wuxi 214122 , China;School of Food Science and Technology , Jiangnan University , Wuxi 214122 , China
• Wei CHEN, State Key Laboratory of Food Science and Resources , Jiangnan University , Wuxi 214122 , China;School of Food Science and Technology , Jiangnan University , Wuxi 214122 , China
• Daming FAN, State Key Laboratory of Food Science and Resources , Jiangnan University , Wuxi 214122 , China

Corresponding Author(s)

闫博文（1987—），男，博士，研究员，博士研究生导师，主要从事冷冻调理食品基础理论和绿色加工技术研究。E-mail：yanbowen@jiangnan.edu.cn

Abstract

[Objective ] This study aimed to investigate the effect of microwave heating on the fructan mass fraction in steamed cakes prepared with Saccharomyces cerevisiae and elucidate the molecular mechanism of the activation of invertase by microwave.[Method ] Steamed cakes were prepared under varying microwave power density (3.40~5.10 W/g ) and heating time (2~5 min ),and the fructan mass fraction was compared between steamed cakes prepared by microwave heating and conventional steaming.The activity of invertase from Saccharomyces cerevisiae was measured under microwave heating and water bath heating conditions.Molecular dynamics simulations were performed to explore the invertase-kestose interactions under microwave fields.[Result ] Microwave treatment significantly reduced fructan mass fraction in steamed cakes prepared with Saccharomyces cerevisiae.At the microwave power density ≥4.25 W/g and heating time >2 min,the fructan mass fraction decreased to below 0.30%,which was much lower than that under conventional steaming.Microwave enhanced the invertase activity,increasing hydrogen bonds between invertase and kestose from 10.6 to 14.3 and lowering binding free energy from (-44.78±1.81) kJ/mol to (-55.60±1.90) kJ/mol.[Conclusion ] Microwave heating strengthens hydrogen bonding and coulombic interactions to stabilize enzyme-substrate complexes,thereby enhancing invertase activity and promoting fructan degradation in steamed cakes prepared with Saccharomyces cerevisiae.

Publication Date

1-15-2026

First Page

33

Last Page

42

DOI

10.12441/spyswjs.20250310001

Recommended Citation

YING, Xiaoyue; TAO, Yuan; YUAN, Yuan; LI, Ziting; YAN, Bowen; ZHAO, Jianxin; CHEN, Wei; and FAN, Daming (2026) "Mechanism of the Effect of Microwave Heating on the Degradation of Fructans in Steamed Cakes Prepared with Saccharomyces cerevisiae," Journal of Food Science and Biotechnology: Vol. 45: Iss. 1, Article 4.
DOI: 10.12441/spyswjs.20250310001
Available at: https://spsw.spyswjs.cnjournals.com/journal/vol45/iss1/4

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