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

文献类型： 外文期刊

第一作者： Zhang, Fan

作者： Zhang, Fan;Laraib, Yousaf;Shen, Qun;Zhang, Fan;Laraib, Yousaf;Shen, Qun;Zhang, Fan;Laraib, Yousaf;Shen, Qun;Chai, Xiaojiao;Shen, Yinan;Wang, Xianrui;Li, Shutian;Guo, Erhu;Diao, Xianmin

作者机构：

关键词： Foxtail millet; Disulfide bonds; Pasting; Hydration

期刊名称：JOURNAL OF CEREAL SCIENCE （ 影响因子：3.616； 五年影响因子：3.891 ）

ISSN： 0733-5210

年卷期： 2020 年 95 卷

页码：

收录情况： SCI

摘要： Protein-protein crosslinks, especially disulfide bonds, widely exist and influence the quality of cereal-based food. In order to investigate the effect of disulfide bonds on pasting properties of foxtail millet, ten typical varieties were selected and separated into three groups according to their eating quality, and then reducing agent dithiothreitol (DTT) was used to disrupt disulfide bonds. Disulfide and sulfhydryl groups' variations, pasting, and hydration properties were determined. Scanning electron microscope (SEM) and confocal laser scanning microscopy (CLSM) were also used to analyze the microstructure of foxtail millet paste. Results showed that foxtail millet with poor eating quality was more prone to form disulfide bond linkage at a higher rate and degree during cooking. Disrupting disulfide bonds increased peak viscosity, breakdown, water absorption, and swelling power of granules. Meanwhile, pasting temperature, setback, and final viscosity decreased significantly. The larger size of swollen starch granules and breakage of protein networks were found under CLSM, and firmer lamellar structures with less connections and pores were illustrated under SEM in DTT-treated paste. After DTT-treatment, disulfide bonds were believed to restrict hydration and pasting properties of foxtail millet, and strengthen the swollen granules and paste rigidity as well as a high level of starch reassociation.

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