Table 5.

Effect of microwave treatment on protein structure in food.

Species	α-helix (%)	β-sheet (%)	β-turn (%)	Random coils (%)	References
Lotus seed	20.59↓	7.36↓	9.46↑	18.49↑	(66)
Myofibril	22.5↓	9↑	4.2↑	4.9↑	(1)
Rice	0.5↑	3.5↓	0.2↓	1.6↑	(67)
Barley grains	0.003↓	0.014↓			(68)
Fiber	8.71↑	5.8↓	11.58↓	10.55↑	(69)
Peanut flour	2.7↓	1.4↑		4.3↑	(70)
Soybean	4.8↑	9.49↓	3.8↑	0.89↑	(71)
Quinoa	1.5↓	0.7↑	0.3↓	1.3↑	(72)
Pigeon pea	3↓	5↓	2↑	5↑	(73)