Int. J. Mol. Sci. 2009, 10(12), 5224-5238; doi:10.3390/ijms10125224
Article

Functionality, in Vitro Digestibility and Physicochemical Properties of Two Varieties of Defatted Foxtail Millet Protein Concentrates

1 State Key Laboratory of Food Science and Technology, Jiangnan University, No 1800, Lihu Road, Wuxi, 214122 Jiangsu, China 2 Milton Margai College of Education and Technology, Njala University, Goderich Campus, Freetown, Sierra Leone
* Author to whom correspondence should be addressed.
Received: 21 September 2009; in revised form: 25 November 2009 / Accepted: 27 November 2009 / Published: 1 December 2009
(This article belongs to the Section Bioactives and Nutraceuticals)
PDF Full-text Download PDF Full-Text [291 KB, uploaded 1 December 2009 15:53 CET]
Abstract: Two varieties of foxtail millet protein concentrates (white and yellow) were characterized for in vitro trypsin digestibility, functional and physicochemical properties. Millet protein concentrate was easily digested by trypsin in vitro. Essential amino acids were above the amounts recommended by the Food Agricultural Organization/World Health Organization (FAO/WHO/UNU) for humans. Yellow millet protein concentrate (YMPC) possessed the highest differential scanning calorimetry result (peak temperature of 88.98 °C, delta H = 0.01 J/g), white millet protein concentrate (WMPC) had the lowest (peak temperature 84.06 °C, delta H = 0.10 J/g). The millet protein concentrates had molecular sizes around 14.4 and 97.4 kDa. They have U-shape solubility curves. Waterbinding capacity was in the range of 5.0 and 7.0 g/g, while oil absorption capacity ranged between 4.8 and 5.9 g/g. WMPC had higher bulk density (0.22 g/mL) and emulsifying capacity than YMPC and Soy Protein Concentrate (SPC). Foam capacity and foam stability ranged from 137 to 73 g/mL for WMPC, from 124 to 61 g/mL SPC and from 124 to 46 g/mL for YMPC. Millet protein concentrates are potential functional food ingredients.
Keywords: in vitro trypsin digestibility; functionality; differential scanning calorimetry; millet protein concentrates

Article Statistics

Load and display the download statistics.

Citations to this Article

Cite This Article

MDPI and ACS Style

Mohamed, T.K.; Zhu, K.; Issoufou, A.; Fatmata, T.; Zhou, H. Functionality, in Vitro Digestibility and Physicochemical Properties of Two Varieties of Defatted Foxtail Millet Protein Concentrates. Int. J. Mol. Sci. 2009, 10, 5224-5238.

AMA Style

Mohamed TK, Zhu K, Issoufou A, Fatmata T, Zhou H. Functionality, in Vitro Digestibility and Physicochemical Properties of Two Varieties of Defatted Foxtail Millet Protein Concentrates. International Journal of Molecular Sciences. 2009; 10(12):5224-5238.

Chicago/Turabian Style

Mohamed, Tabita Kamara; Zhu, Kexue; Issoufou, Amadou; Fatmata, Tarawalie; Zhou, Huiming. 2009. "Functionality, in Vitro Digestibility and Physicochemical Properties of Two Varieties of Defatted Foxtail Millet Protein Concentrates." Int. J. Mol. Sci. 10, no. 12: 5224-5238.

Int. J. Mol. Sci. EISSN 1422-0067 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert