Effects of High-power Ultrasound on the in vitro digestibility, Physicochemical and Functional Properties of Proso Millet Prolamin and Glutelin Proteins

Felix Akharume, Akinbode Adedeji

Research output: Contribution to journalArticlepeer-review

Abstract

The effect of a high-power ultrasound (50, 75, and 100% amplitude) of 29.29, 38.08, and 52.72 W power levels on selected physicochemical, functional, and in vitro digestibility of two proso millet protein fractions (prolamin and glutelin) for 5 and 10 min was investigated. The protein was extracted from two proso millet cultivar (dawn and Plateau). The results show that the solubility and digestibility of the prolamin and glutelin fractions were significantly (P < 0.05) enhanced as compared to the native protein fractions. On average, about 30, 58, 55, and 28% increase in in vitro digestibility. Similarly, the solubility increased with increasing ultrasound power and treatment time for the protein fractions. For instance, there was a 169, 191, 235% increase in solubility over the native fraction for Dawn prolamin for power levels of 29.29, 38.08, and 52.72 W at 5 min. treatment time. The foaming capacity was observed to only increase significantly with a long treatment time for both the prolamin and glutelin fractions while the emulsion activity index was observed to increase slightly after 5 min of ultrasound treatment but not after 10 min of treatment. The multi-modal distribution of the particle sizes of the proteins could explain the differential behavior in its foaming and emulsion functionality. This study established ultrasound treatment as a method for modifying functional properties of proso millet proteins.

Original languageEnglish
JournalJournal of Food Measurement and Characterization
DOIs
StatePublished - Sep 20 2022

Bibliographical note

Funding Information:
This work was supported by the Kentucky Agricultural Experiment Station (KAES), and the National Institute of Food and Agriculture (NIFA), U.S. Department of Agriculture, Hatch- Multistate project #: 1024529. We also thank Dr. Dipak Santra of the University of Nebraska for providing the proso millet cultivars used for this study.

Publisher Copyright:
© 2022, The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature.

Keywords

  • Glutelin
  • In vitro digestibility
  • Prolamin
  • Proso millet
  • Sonication

ASJC Scopus subject areas

  • Food Science
  • Chemical Engineering (all)
  • Safety, Risk, Reliability and Quality
  • Industrial and Manufacturing Engineering

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