Insights into the starch and proteins molecular structure changes of foxtail millet sourdough: Effect of fermentation from grains of cereal to pre-meal
文献类型： 外文期刊
作者： Li, Shaohui 1 ; Liu, Songyan 3 ; Wu, Hanmei 4 ; Zhao, Wei 2 ; Zhang, Aixia 2 ; Li, Pengliang 2 ; Liu, Jingke 2 ; Yi, Huaxi 1 ;
作者机构： 1.Ocean Univ China, Coll Food Sci & Engn, Qingdao 266003, Shandong, Peoples R China
2.Hebei Acad Agr & Forestry Sci, Inst Biotechnol & Food Sci, Shijiazhuang 050051, Hebei, Peoples R China
3.Shijiazhuang Livestock Prod & Vet Feed Qual Testin, Shijiazhuang 050041, Hebei, Peoples R China
4.Shijiazhuang Agr Prod Qual Testing Ctr, Shijiazhuang 050000, Hebei, Peoples R China
关键词： Whole foxtail millet grain; Sourdough; Physicochemical properties
期刊名称：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES （ 影响因子：7.7； 五年影响因子：7.7 ）
ISSN： 0141-8130
年卷期： 2024 年 272 卷
页码：
收录情况： SCI
摘要： This study investigated the effects of foxtail millet sourdough fermentation time (0, 8, 16, and 24 h) on the protein structural properties, thermomechanical, fermentation, dynamic rheological, starch granules crystalline regions molecular mobility, and starch microstructural characteristics. The fermentation led to a significant increase in the concentration of free amino acids from protein hydrolysis. Fourier transform infrared spectroscopy (FTIR) revealed changes in protein secondary structure and the presence of functional groups of different bioactive compounds. The result of thermomechanical properties showed a significant increase in the stability (0.70-0.79 min) and anti-retrogradation ability (2.29-3.14 Nm) of lactic acid bacteria (LAB) sourdough compared to the control dough, showing a wider processing applicability with radar profiler index. In contrast, sourdoughs with lower tan delta values had higher elasticity and strength. Scanning electron microscopy showed that the surface of the starch appeared from smooth to uneven with patchy shapes and cavities, which declined the crystallinity from 34.00 % to 21.57 %, 23.64 %, 25.09 %, and 26.34 % respectively. Fermentation changed the To, Tp, Tc, and Delta H of the starch. The results of the study will have great potential for application in the whole grain sourdough industry.
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