Tianjin Key Laboratory of Food Science and Biotechnology, School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China.
Key Laboratory of Low Carbon Cold Chain for Agricultural Products, Ministry of Agriculture and Rural Affairs, Tianjin 300134, China.
Biomolecules. 2024 Jul 26;14(8):913. doi: 10.3390/biom14080913.
Foxtail millet prolamin, one of the major protein constituents of foxtail millet, has garnered attention due to its unique amino acid composition and function. Foxtail millet prolamin exhibits specific physicochemical and functional characteristics, such as solubility, surface hydrophobicity, emulsifying, and foaming properties. These characteristics have been exploited in the preparation and development of products, including plant-based alternative products, nutritional supplements, and gluten-free foods. Additionally, because of the favorable biocompatibility and biodegradability, foxtail millet prolamin is frequently used as a carrier for encapsulation and targeted delivery of bioactive substances. Moreover, studies have shown that foxtail millet prolamin is highly nutritious and displays various biological activities like antioxidant effects, anti-inflammatory properties, and anti-diabetic potential, making it a valuable ingredient in medicinal products and contributing to its potential role in therapeutic diets. This review summarizes the current knowledge of the amino acid composition and structural characteristics of foxtail millet prolamin, as well as the functional properties, biological activities, and applications in functional food formulation and drug delivery strategy. Challenges and future perspectives for the utilization of foxtail millet prolamin are also pointed out. This review aims to provide novel ideas and broad prospects for the effective use of foxtail millet prolamin.
黍朊，是黍米的主要蛋白成分之一，因其独特的氨基酸组成和功能而备受关注。黍朊具有特定的物理化学和功能特性，如溶解性、表面疏水性、乳化性和起泡性。这些特性已被应用于产品的制备和开发，包括植物性替代产品、营养补充剂和无麸质食品。此外，由于良好的生物相容性和可降解性，黍朊常被用作生物活性物质包封和靶向递送的载体。此外，研究表明，黍朊营养价值高，具有多种生物活性，如抗氧化作用、抗炎作用和抗糖尿病潜力，使其成为医药产品中的一种有价值的成分，并有助于其在治疗性饮食中的潜在作用。本综述总结了黍朊的氨基酸组成和结构特征、功能特性、生物活性及其在功能性食品配方和药物传递策略中的应用。还指出了黍朊利用所面临的挑战和未来展望。本综述旨在为黍朊的有效利用提供新的思路和广阔的前景。
