Effect of Extrusion Treatment on the Structural and Functional Properties of  Enzymatic Hydrolysis of Foxtai Millet Flour Protein

QI Wan; QIAO Jiawei; LI Yongquan; CHEN Shujun; YANG Pu; ZHANG Lizhen

doi:10.13386/j.issn1002-0306.2022100212

Volume 44 Issue 17

Aug. 2023

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Science and Technology of Food Industry > 2023 > 44(17): 59-67. > DOI: 10.13386/j.issn1002-0306.2022100212

QI Wan, QIAO Jiawei, LI Yongquan, et al. Effect of Extrusion Treatment on the Structural and Functional Properties of Enzymatic Hydrolysis of Foxtai Millet Flour Protein[J]. Science and Technology of Food Industry, 2023, 44(17): 59−67. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022100212.

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Effect of Extrusion Treatment on the Structural and Functional Properties of Enzymatic Hydrolysis of Foxtai Millet Flour Protein

School of Life Sciences, Shanxi University, Taiyuan 030006, China

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Received Date: October 23, 2022
Available Online: July 04, 2023

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Abstract

In this study, foxtail millet was used as raw material. The purpose of research was to investigate the changes of the properties and structures of four foxtail millet proteins, including albumin, glutelin, gliadin and globulin, after treatment by extrudating with α-amylase. The results demonstrated the increased water holding capacities, decreased foaming abilities, as well as the loss of the contents of several amino acids of these foxtail millet proteins under all extrusion conditions. Additionally, after extruding with enzyme, the contents of these proteins decreased, whereas the emulsification abilities increased. Among these proteins, the emulsification ability of gliadin was increased, while the foam stabilities of gliadin and glutelin were enhanced. Additionally, extruding with amylase resulted in less protein bands of albumin and globulin on gel. Furthermore, the secondary and tertiary structures of these foxtail millet proteins were comparable along extruding with enzyme, with minor blue shift. In conclusion, extruding with enzyme could improve the properties of foxtail millet proteins, with little influence on the secondary and tertiary structures. These findings indicate that the pregelatinization foxtail millet flour obtained with enzymatic extrusion processing technology could be used for an ideal functional food resource.
- extrusion,
- high temperature α-amylase,
- foxtail millet,
- protein,
- structural analysis,
- functional characteristics

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References

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