摘要
Abstract
This study investigated the effects of foxtail millet prolamin on starch pasting and the varietal differences.Pro-lamin extracted from foxtail millet varieties with different eating quality grades was blended with native foxtail millet starch at concentration gradients of 0%,4%,6%,and 8%(m/m).The mixtures were analyzed using a rapid viscosity analyzer(RVA),differential scanning calorimetry(DSC),low-field nuclear magnetic resonance(LF-NMR),confocal laser scanning microscope,and rotational rheometer.The results indicated that different varieties of foxtail millet prolamin exhibited varying degrees of influence on starch pasting,while the trend remained consistent.During the pasting,hydrophobic inter-actions were the main interaction forces between prolamin and starch,followed by hydrogen bonds,while electrostatic interactions played a relatively minor role.The presence of prolamin significantly increased the amount of leaching amy-lose(up to 53.89 mg/g)during pasting,which was positively correlated with the protein concentration.The relative content of chemically bound water A21 significantly increased to 1.88%~2.12%,which enhanced starch granule swelling,leading to a significant increase in RVA peak viscosity up to 3228.33 cP,and a significant decrease in DSC peak temperature(Tp)to 68.40~69.03℃(P<0.05).Furthermore,the physicochemical properties of prolamin exerted greater influence on the starch pasting process than its content.In other words,foxtail millet prolamin from a variety with good eating quality was more effective in facilitating the pasting behavior of starch,owing to its higher protein surface hydrophobicity.This study provides a theoretical foundation for a comprehensive understanding of how endogenous proteins influence the eating quality of foxtail millet.关键词
小米醇溶蛋白/淀粉糊化/疏水作用/食味品质Key words
foxtail millet prolamin/starch pasting/hydrophobic interaction/eating quality分类
轻工纺织
