The effect of lactic acid bacteria fermentation on physicochemical properties of starch from fermented proso millet flour

TY - JOUR

T1 - The effect of lactic acid bacteria fermentation on physicochemical properties of starch from fermented proso millet flour

AU - Zhang, Tongze

AU - Hong, Siqi

AU - Zhang, Jia Rong

AU - Liu, Pin He

AU - Li, Siyi

AU - Wen, Zixian

AU - Xiao, Jianwei

AU - Zhang, Guirong

AU - Habimana, Olivier

AU - Shah, Nagendra P.

AU - Sui, Zhongquan

AU - Corke, Harold

N1 - Publisher Copyright: © 2023 Elsevier Ltd

PY - 2024/3/30

Y1 - 2024/3/30

N2 - A waxy and a non-waxy proso millet flour were each fermented by Lactobacillus amylovorus, Lactobacillus fermentum, and Lactobacillus plantarum. The samples were fermented for one to five days, and starch was isolated from the fermented flours. The pH of fermented proso millet flour ranged from 3.27 to 3.6. The starch morphology of fermented samples differed from that of raw starches, with surface indentations and small pores leading to granule channels observed on the granule. The gelatinization temperatures were significantly decreased, whereas the enthalpies were not affected by fermentation. Peak and final viscosities were decreased after fermentation. The hardness of Lb. fermentum and Lb. plantarum fermented waxy starch gels was decreased, but the non-waxy samples fermented by Lb. amylovorus had significantly increased hardness. The adhesiveness of the starch gels from fermented samples was significantly increased. Lactic acid fermentation had significant effects on the morphology and physicochemical properties of proso millet starch.

AB - A waxy and a non-waxy proso millet flour were each fermented by Lactobacillus amylovorus, Lactobacillus fermentum, and Lactobacillus plantarum. The samples were fermented for one to five days, and starch was isolated from the fermented flours. The pH of fermented proso millet flour ranged from 3.27 to 3.6. The starch morphology of fermented samples differed from that of raw starches, with surface indentations and small pores leading to granule channels observed on the granule. The gelatinization temperatures were significantly decreased, whereas the enthalpies were not affected by fermentation. Peak and final viscosities were decreased after fermentation. The hardness of Lb. fermentum and Lb. plantarum fermented waxy starch gels was decreased, but the non-waxy samples fermented by Lb. amylovorus had significantly increased hardness. The adhesiveness of the starch gels from fermented samples was significantly increased. Lactic acid fermentation had significant effects on the morphology and physicochemical properties of proso millet starch.

KW - Fermented starch

KW - Microstructure

KW - Physicochemical properties

KW - Single strain fermentation

UR - http://www.scopus.com/inward/record.url?scp=85176920745&partnerID=8YFLogxK

U2 - 10.1016/j.foodchem.2023.137764

DO - 10.1016/j.foodchem.2023.137764

M3 - 文章

C2 - 37976787

AN - SCOPUS:85176920745

SN - 0308-8146

VL - 437

JO - Food Chemistry

JF - Food Chemistry

M1 - 137764

ER -