Protein Modifications after Foxtail Millet Extrusion: Solubility and Molecular Weight

Zhao, Xuewei; An, Guangjie; Wang, Zhangcun; Wei, Yimin; Zhang, Bo

doi:10.19026/ajfst.7.1353

Cited by 8 publications

(3 citation statements)

References 19 publications

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“…Extrusion is a high temperature short time process, which combines several steps, including heat and mass transfer, mixing, shearing, particle size reduction, melting, texturizing, caramelizing, and shaping (Nikmaram et al, 2017). Extrusion of food can be utilized to manufacture various types of food products combined with the merits of a completely automated technology that allow efficient use of energy during cooking and better process control (Alonso et al, 2000;Zhao et al, 2015). In addition, extrusion parameters such as the screw speed, extrusion temperature, and moisture content can affect the properties of extrudates.…”

Section: Introductionmentioning

confidence: 99%

Effects of Extrusion Conditions on Physicochemical Properties of Finger Millet (Gramineae Setaria)

Liu¹,

Cheng²,

Li³

et al. 2020

JAS

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In this study, the effects of different extrusion parameters (extrusion temperature: 100, 130, and 160 °C; moisture content: 22%, 26%, and 30%; screw speed: 180 rpm, 270 rpm, and 360 rpm) on physicochemical properties of finger millet were reviewed. High extrusion temperature produced extrudates with high radial expansion index (REI) and starch digestibility and low bulk density (BD). High moisture content and low screw speed increased BD and total starch content (TSC) while decreasing REI and water solubility index (WSI). WSI and starch digestibility first increased and then decreased with increase in extrusion temperature and moisture content, which reached a maximum at 130 °C nd 26%, respectively. However, water absorption index (WAI) was affected by the interactions among various conditions. The extrudates were darker and yellower than native millet. Based on these extrusion conditions, various millet and millet-based products can be produced.

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Section: Introductionmentioning

confidence: 99%

Effects of Extrusion Conditions on Physicochemical Properties of Finger Millet (Gramineae Setaria)

Liu¹,

Cheng²,

Li³

et al. 2020

JAS

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“…Protein content in decorticated millets (barnyard, proso, little, foxtail, and kodo millet) was reported to be in the range from 10.5 to 12.93 g/100 g on a dry weight basis 49 . Other processes that could alter the protein content of foxtail seeds are germination, fermentation, dry heat treatment (such as roasting), moist heat treatment (such as extrusion), defatting, and protein isolation 50–54 . The total protein content of whole foxtail seed/rice is dependent on both species, growing conditions and the extent and type of processing (please refer to Table S1 for more information).…”

Section: Foxtail Millet Seed: An Alternative Source Of Essential Nutrmentioning

confidence: 99%

“…Fractionation/isolation of foxtail millet proteins can be analytical or preparative, depending on the end use of the resulting product. As per literature, to understand the nature of proteins in foxtail flour, several analytical fractionation schemes based on solubility in solvents of different chemical nature were followed to give an approximate idea on protein composition 36,38,53,57 . The data on proportion of foxtail solubility protein classes was gathered as a prerequisite to determine the suitability of this high‐protein cereal as an ingredient in foods 57 .…”

Section: Foxtail Millet Proteinsmentioning

confidence: 99%

Foxtail millet: a potential crop to meet future demand scenario for alternative sustainable protein

2020

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Foxtail millet (Setaria italica), an annual grass plant, produces seeds that possess health‐promoting properties owing to its unique protein composition containing a high content of essential amino acids. The mature foxtail seeds mainly consist of proline‐rich, alcohol‐soluble proteins (prolamin) called setarins, comprising about 60% of the total protein, with less content of disulfide cross‐linked proteins than with other cereal and millets. Protein fractionation schemes are an important tool and provide preliminary information on the nature of foxtail proteins for their applications in the field of agriculture, food pharma, and bio‐based materials. Variation in the methods of preparation can influence the composition, structure, and nutritional quality of the protein concentrate. Moreover, foxtail protein or its hydrolysate has shown several bioactive effects that can be explored further for the management of chronic diseases in humans. Additionally, owing to its low cost and excellent functional properties of flour and protein concentrate, foxtail millet can be considered as good candidate for replacing animal protein foods. Furthermore, there is huge potential for successfully developing low‐cost, protein‐rich functional food products helpful in the prevention and management of lifestyle‐related chronic diseases. © 2020 Society of Chemical Industry

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Cold Plasma-Induced Changes in the Structural and Techno-functional Properties of Sprouted Foxtail Millet Protein Concentrate

Monica,

Anbarasan,

Mahendran

2024

Food Bioprocess Technol

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Protein Modifications after Foxtail Millet Extrusion: Solubility and Molecular Weight

Cited by 8 publications

References 19 publications

Effects of Extrusion Conditions on Physicochemical Properties of Finger Millet (Gramineae Setaria)

Effects of Extrusion Conditions on Physicochemical Properties of Finger Millet (Gramineae Setaria)

Foxtail millet: a potential crop to meet future demand scenario for alternative sustainable protein

Cold Plasma-Induced Changes in the Structural and Techno-functional Properties of Sprouted Foxtail Millet Protein Concentrate

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