Physicochemical, Structural Structural and Functional Properties of Non-Waxy and Waxy Proso Millet Protein
Jing Ren, Chao Ma, Mengqing Li, Yueyi Dang, Xiuzhu Yu, Shuang‐kui Du
Foods
Abstract
The physicochemical, structural and functional properties of proso millet protein from waxy and non-waxy proso millet were investigated. The secondary structures of proso millet proteins consisted mainly of a β-sheet and ɑ-helix. The two diffraction peaks of proso millet protein appeared at around 9° and 20°. The solubility of non-waxy proso millet protein was higher than that of waxy proso millet protein at different pH values. Non-waxy proso millet protein had a relatively better emulsion stability index (ESI), whereas waxy proso millet protein had a better emulsification activity index (EAI). Non-waxy proso millet protein showed a higher maximum denaturation temperature (T<sub>d</sub>) and enthalpy change (ΔH) than its waxy counterpart, indicating a more ordered conformation. Waxy proso millet exhibited higher surface hydrophobicity and oil absorption capacity (OAC) than non-waxy proso millet, suggesting that the former may have potential applications as a functional ingredient in the food industry. There was no significant difference in the intrinsic fluorescence spectra of different waxy and non-waxy proso millet proteins at pH 7.0.
Extracted Claims
7 claims extracted from this paper into the knowledge graph
waxy proso millet protein has better emulsification activity index (EAI)
“Non-waxy proso millet protein had a relatively better emulsion stability index (ESI), whereas waxy proso millet protein had a better emulsification activity index (EAI).”
proso millet protein consists of β-sheet and ɑ-helix
“The secondary structures of proso millet proteins consisted mainly of a β-sheet and ɑ-helix.”
waxy and non-waxy proso millet proteins show no significant difference in intrinsic fluorescence spectra
“There was no significant difference in the intrinsic fluorescence spectra of different waxy and non-waxy proso millet proteins at pH 7.0.”