The effect of reducing agent DTT on pasting, hydration and microstructure properties of foxtail millet

Zhang, Fan; Yousaf, Laraib; Chai, Xiao-Jiao; Shen, Y.F.; Wang, Xianrui; Li, Shutian; Guo, Erhu; Diao, Xianmin

doi:10.1016/j.jcs.2020.103044

Cited by 9 publications

(4 citation statements)

References 28 publications

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“…The CP contents of their protein isolates were 43.8%, 93.2% and 89.5%, respectively, and the protein isolates of millet had the lowest CP content. Due to the high hydrophobicity and intermolecular disulfide bonds of protein, traditional methods such as the isoelectric precipitation method might give limited results in the rate of protein extraction [ 32 , 33 ]. To overcome that, the enzymatic hydrolysis method was applied to millet protein extraction; however, the complex physicochemical interaction between protein and nonprotein components might contribute to the low protein content of protein isolates [ 34 , 35 , 36 , 37 ].…”

Section: Resultsmentioning

confidence: 99%

Impact of Processing Methods on the In Vitro Protein Digestibility and DIAAS of Various Foods Produced by Millet, Highland Barley and Buckwheat

Gao

Лі

2023

Foods

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Cereals are rich sources of dietary protein, whose nutritional assessments are often performed on raw grains or protein isolates. However, processing and gastrointestinal digestion may affect amino acid (AA) compositions, then change the protein quality. In this study, we determined the digestibility and AA compositions of various foods produced by whole grains (PG) or flour (PF) from three cereals (millet, highland barley and buckwheat) and analyzed the impact of processing methods on the digestible indispensable amino acid score (DIAAS) using the INFOGEST protocol. The in vitro protein digestibility of cereal-based foods was lower than raw grains, and PF showed a better digestion property than PG. The intestinal digestibility of individual AA within a food varied widely, and the digestibility of Cys and Ile was the lowest among all AAs. The DIAAS values of PG were lower than those of PF in each kind of cereal, and PF of buckwheat had the highest DIAAS value, followed by highland barley. The first limiting AA was still Lys for millet and highland barley compared to the raw grains; however, for buckwheat it was Leu. This study provided nutritional information on cereal products and helped to guide the collocation of different foods in diets.

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Section: Resultsmentioning

confidence: 99%

Impact of Processing Methods on the In Vitro Protein Digestibility and DIAAS of Various Foods Produced by Millet, Highland Barley and Buckwheat

Gao

Лі

2023

Foods

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“…The water absorption index (WAI), water solubility index (WSI) and swelling power (SP) of soaked rice with or without L. plantarum F25‐4 inoculation and soaked rice with lactic acid were determined following the methods described by Zhang et al . (2020). In brief, 1.0% (w/v) rice flour suspension in distilled water was heated at 95 °C for 20 min with shaking every 5 min.…”

Section: Methodsmentioning

confidence: 99%

“…The rice flour was gelatinised by heating at 90 °C for 20 min. To visualise the protein components, 0.002% rhodamine B was used as a fluorescent label (Zhang et al ., 2020).…”

Section: Methodsmentioning

confidence: 99%

Lactobacillus plantarum F25‐4 assisted rice soaking reduces the cooking strength of japonica rice for Chinese rice wine brewing

Liu

Mei

Chen

et al. 2023

Int J of Food Sci Tech

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Summary This study investigated the effect of Lactobacillus plantarum F25‐4 assisted rice soaking (LAS) on the cooking properties of japonica rice used for Chinese rice wine (CRW) production. The effects of LAS and natural soaking were compared based on the chemical composition, thermal characteristics, infrared spectroscopy and sodium dodecyl sulphate‐polyacrylamide gel electrophoresis of rice flour. After LAS, the protein content of the rice was reduced by 17.63%, and the initial temperature (To), peak temperature (Tp) and conclusion temperature (Tc) were reduced by 36.86%, 17.89% and 1.61%, respectively, as revealed by differential scanning calorimetry analysis. The Zeta (ζ) potential value changed from −8.75 mV to −3.99 mV, and the minimum cooking time was reduced by 40% to only 15 min. The viscoelasticity of LAS rice increased after gelatinisation, as confirmed by confocal laser scanning microscope images. The glutelin precursor of the LAS rice disappeared, and the disorder of protein secondary structure increased, but there was no significant difference in the starch crystal area. LAS effectively improved the cooking properties of rice by changing the protein configuration on the surface of starch granules and reducing protein adsorption, leading to increased starch water absorption and decreased rice gelatinisation temperature. Our research suggests that LAS can reduce the cooking temperature of rice in CRW production, thus saving steam consumption during cooking.

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“…DTT has played a significant role in maintaining proteins and peptides in reduced form for proper cellular functions. Although DTT has mostly been used in biomedical research, its application has been extended to other fields, including material sciences, − nanotechnology, and specialty polymers. − However, like many other reducing agents, DTT is regarded as cytotoxic when its concentration exceeds a certain level. Its toxicity stems mainly from the fast generation of radical species capable of permeating cell membranes and cause oxidative damage that affect proteins, lipids, DNA, and other essential molecules. − Thus, it has been considered a significant threat in biomedical laboratories and therapeutic biotechnology.…”

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confidence: 99%

Dithiothreitol–Lucigenin Chemiluminescent System for Ultrasensitive Dithiothreitol and Superoxide Dismutase Detection

et al. 2022

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1,4-Dithiothreitol (DTT), a highly water-soluble and well-known reducing agent for preservation and regeneration of sulfhydryl groups in biomedical applications, has been developed as an efficient and stable coreactant of lucigenin for the first time. DTT efficiently reacts with lucigenin to generate intense chemiluminescence (CL), eliminating the need for external catalysts to facilitate the lucigenin CL. The DTT–lucigenin CL is approximately 15-fold more intense when compared with the lucigenin-H2O2 classical system. Superoxide dismutase (SOD) remarkably quenches the DTT–lucigenin CL. Based on this phenomenon, a newly developed CL approach for the determination of SOD was proposed with a linear range of 0.01–1.5 μg/mL and a limit of detection of 2.2 ng/mL. Various factors affecting the CL emission of the DTT–lucigenin probe were studied and optimized. Plausible mechanistic pathways for the CL coreaction of lucigenin with DTT were proposed and fully discussed. Our proposed method not only has the merit of being selective toward the target analytes but also eliminates the need for the complex synthesis of luminescent probes and facilitates the sensitive detection of SOD in human serum and cosmetics SOD raw material with satisfactory recoveries.

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The effect of reducing agent DTT on pasting, hydration and microstructure properties of foxtail millet

Cited by 9 publications

References 28 publications

Impact of Processing Methods on the In Vitro Protein Digestibility and DIAAS of Various Foods Produced by Millet, Highland Barley and Buckwheat

Impact of Processing Methods on the In Vitro Protein Digestibility and DIAAS of Various Foods Produced by Millet, Highland Barley and Buckwheat

Lactobacillus plantarum F25‐4 assisted rice soaking reduces the cooking strength of japonica rice for Chinese rice wine brewing

Dithiothreitol–Lucigenin Chemiluminescent System for Ultrasensitive Dithiothreitol and Superoxide Dismutase Detection

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