School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China; Academy of National Food and Strategic Reserves Administration, Beijing 102629, China.
Academy of National Food and Strategic Reserves Administration, Beijing 102629, China.
Int J Biol Macromol. 2023 Jun 15;240:124375. doi: 10.1016/j.ijbiomac.2023.124375. Epub 2023 Apr 6.
This study aimed to elucidate the effect of the accelerating storage (40 °C, 10 weeks) of foxtail millet on the edible and cooking quality of its porridge. The structural alteration of the in-situ protein and starch in foxtail millet, as well as the physicochemical properties were investigated. Both the homogeneity and palatability of millet porridge were significantly improved after 8-week storage of millet, while its proximate compositions remained unchanged. Meanwhile, the accelerating storage increased the water absorption and swelling of millet by 20 % and 22 %, respectively. The morphological studies (using the SEM, CLSM and TEM) revealed that the starch granules in the stored millet became easier to swell and melt, leading to better gelatinization with a higher coverage extension in protein bodies. FTIR results showed that the protein hydrogen bonds in the stored millet became stronger and the starch ordered degree was reduced. Compared to the native foxtail millet, the peak, trough, final, and setback viscosity of the stored sample increased by 27 %, 76 %, 115 % and 143 %, respectively, while the onset, peak, and conclusion temperature increased by 0.80, 1.10 and 0.80 °C, respectively. Besides, the G' and G″ of the stored foxtail millet were significantly higher than its native counterpart.
本研究旨在阐明加速储存（40°C，10 周）对粟米粥食用和烹饪品质的影响。研究了粟米中原位蛋白质和淀粉的结构变化以及理化特性。经过 8 周的储存，粟米的均匀性和适口性显著提高，而其近似成分保持不变。同时，加速储存使粟米的吸水率和膨胀率分别增加了 20%和 22%。形态学研究（使用 SEM、CLSM 和 TEM）表明，储存粟米中的淀粉颗粒更容易膨胀和融化，导致蛋白质体的胶凝化程度更高，覆盖范围更大。FTIR 结果表明，储存粟米中的蛋白质氢键变强，淀粉有序度降低。与原粟米相比，储存样品的峰值、低谷、最终和滞后粘度分别增加了 27%、76%、115%和 143%，而起始、峰值和结束温度分别增加了 0.80°C、1.10°C 和 0.80°C。此外，储存粟米的 G'和 G″明显高于原粟米。
