Effects of Different Protein Fractions of Foxtail Millet on the Pasting Properties of Starch

被引：0
作者：
Zhang, Fan [1 ,2 ]
Fu, Yongxia [2 ,3 ]
Zeng, Ming [1 ,4 ,5 ]
Song, Hao [1 ]
Shen, Qun [2 ]
机构：
[1] Beijing Industrial Technology Research Institute Ltd., Beijing
[2] College of Food Science and Nutrition Engineering, China Agricultural University, Beijing
[3] Shanxi Institute for Functional Food, Shanxi Agricultural University, Taiyuan
[4] Beijing Arctic Ocean Food Co.， Ltd., Beijing
[5] Arctic Ocean Food (Beijing) Beverage and Food Co.， Ltd., Beijing
来源：
Journal of Chinese Institute of Food Science and Technology | / 24卷 / 08期
关键词：
foxtail millet; pasting properties; protein fractions; starch;
D O I：
10.16429/j.1009-7848.2024.08.007
中图分类号：
学科分类号：
摘要：
Four protein fractions of foxtail millet were gradually removed from the whole flour system according to their solubility， and the changes in the structure and pasting properties of the residues were investigated by scanning electron microscopy (SEM)， low-field nuclear magnetic resonance (LF-NMR)， Fourier infrared spectroscopy and rapid viscosity analyzer (RVA). The protein fraction-starch blends were also constructed for reverse validation. Overall， prolamin greatly affected the pasting properties of starch， followed by glutelin， while albumin and globulin showed less impact on it. SEM results showed that prolamin did not connect or encapsulate the starch granules， suggesting that it did not constitute a physical barrier to the pasting of starch； while， glutelin tightly surrounded and connected the starch granules. Combining the results of RVA and LF-NMR， as well as the characteristics of protein fractions， it was believed that prolamin induced a hydrophobic effect which further increased the mobility of water molecules， thus promoting the water absorption， swelling and pasting properties of starch. However， glutelin decreased the peak viscosity and breakdown value， and increased the pasting time of starch， indicating that it had a limiting effect on starch pasting. © 2024 Chinese Institute of Food Science and Technology. All rights reserved.
引用
收藏
页码：72 / 81
页数：9
相关论文
共 34 条
  • [1] SAMTIYA M, ALUKO R E, DHAKA N, Et al., Nutritional and health-promoting attributes of millet: Current and future perspectives, Nutrition Reviews, 81, 6, pp. 684-704, (2023)
  • [2] LI H, PRAKASH S, NICHOLSON T M, Et al., The importance of amylose and amylopectin fine structure for textural properties of cooked rice grains, Food Chemistry, 196, pp. 702-711, (2016)
  • [3] BALINDONG J L, WARD R M, LIU L, Et al., Rice grain protein composition influences instrumental measures of rice cooking and eating quality, Journal of Cereal Science, 79, 1, pp. 35-42, (2018)
  • [4] ZHU L, WU G C, ZHANG H, Et al., Influence of spatial structure on properties of rice kernel as compared with its flour and starch in limited water, LWT-Food Science and Technology, 110, 3, pp. 85-93, (2019)
  • [5] SALEH M I, MEULLENET J F., Effect of protein disruption using proteolytic treatment on cooked rice texture properties, Journal of Texture Studies, 38, 4, pp. 423-437, (2007)
  • [6] FU Y X, LIU Z Y, ZHANG F, Et al., Structural and functional properties of prolamin in foxtail millet before and after cooking, Journal of Chinese Institute of Food Science and Technology, 21, 11, pp. 96-104, (2021)
  • [7] WANG Y P, SHEN Q X, LU X H, Et al., Relevance features of rice protein and its components to physical and sensory properties of cooked rice, Food and Machinery, 32, 3, pp. 24-27, (2016)
  • [8] BAXTER G, ZHAO J, BLANCHARD C., Albumin significantly affects pasting and textural characteristics of rice flour, Cereal Chemistry, 87, 3, pp. 250-255, (2010)
  • [9] BAXTER G, BLANCHARD C, ZHAO J., Effects of prolamin on the textural and pasting properties of rice flour and starch, Journal of Cereal Science, 40, 3, pp. 205-211, (2004)
  • [10] BAXTER G, BLANCHARD C, ZHAO J., Effects of glutelin and globulin on the physicochemical properties of rice starch and flour, Journal of Cereal Science, 60, 2, pp. 414-420, (2014)
1234