Bai Yu, Zhang Zhuo, Qiao Jiawei, Liang YongQiang, Yang Pu, Zhao Shaojie, Ren Guixing, Zhang Lizhen
School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China.
School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China.
Food Chem. 2025 Aug 1;482:144141. doi: 10.1016/j.foodchem.2025.144141. Epub 2025 Mar 31.
The digestibility of foxtail millet protein is greatly limited by its intrinsic structure. This study was aimed to assess the effect of fermentation on the structural, physicochemical, and digestibility properties of foxtail millet protein. Results showed that fermentation increased the porosity and roughness of protein particles, while producing small-molecule proteins and peptides. Compared with original protein, the α-helix of protein decreased by 17.34 %-36.07 % after fermentation, while the content of β-sheet increased by 28.95 %-67.94 %, indicating changes in the secondary structure of proteins. Additionally, fermentation enhanced the hydrogen bonding interactions, increased air-water and oil-water interfacial tensions, and weakened disulfide bonds and electrostatic interactions. These changes reduced the surface hydrophobicity and emulsification capacity of proteins by 1.19 %-56.32 % and 13.31 %-49.26 %, respectively. Notably, fermentation increased protein digestibility from 68.63 % to 78.55 %. Thus, fermentation has great potential as a processing technology to improve the digestive properties of foxtail millet protein.
谷子蛋白的消化率受到其固有结构的极大限制。本研究旨在评估发酵对谷子蛋白的结构、理化性质及消化率的影响。结果表明，发酵增加了蛋白质颗粒的孔隙率和粗糙度，同时产生了小分子蛋白质和肽段。与原始蛋白相比，发酵后蛋白质的α-螺旋减少了17.34% - 36.07%，而β-折叠的含量增加了28.95% - 67.94%，表明蛋白质二级结构发生了变化。此外，发酵增强了氢键相互作用，增加了气-水和油-水界面张力，削弱了二硫键和静电相互作用。这些变化分别使蛋白质的表面疏水性和乳化能力降低了1.19% - 56.32%和13.31% - 49.26%。值得注意的是，发酵使蛋白质消化率从68.63%提高到了78.55%。因此，发酵作为一种改善谷子蛋白消化特性的加工技术具有巨大潜力。
