Millet's exemplary nutritional value and ease of cultivation have attracted worldwide attention due to population growth and water shortage.Millet protein is an excellent basis for essential amino acids compared t...Millet's exemplary nutritional value and ease of cultivation have attracted worldwide attention due to population growth and water shortage.Millet protein is an excellent basis for essential amino acids compared to commonly eaten staple grains .Processing methods and operating parameters have a wide role in determining the functionality of millet protein in food and non-food applications.Thermal processing leads to alteration in the functional and structural properties,including the formation of disulfide linkage and altering the secondary structure of protein.Non-thermal processing of millet proteins using techniques such as ultrasound,pulsed electric field ,high pressure,and cold plasma is an emerging area of research.The subjection of millet protein to non-thermal methods induces hydrophobic expansion,aggregation,and the creation of new bonds that enhance the structural and functional attributes of millet protein.Furthermore,millet protein can be used as raw material in isolates,hydrolysates,extracts,and additives in the food sector and may also have wide applicability in the packaging industry.Therefore,it is important to gain an understanding of the quality characteristics of millet proteins to enhance their applicability.This review provides an overview of the existing studies on the properties of millet proteins,the effects of thermal treatment,and the detailed impact of non-thermal techniques on the structure and function of millet protein.Besides,it also includes food and non-food applications of millet protein.This review will play an important role in identifying research gaps that limit the full applicability of millet protein.展开更多
文摘Millet's exemplary nutritional value and ease of cultivation have attracted worldwide attention due to population growth and water shortage.Millet protein is an excellent basis for essential amino acids compared to commonly eaten staple grains .Processing methods and operating parameters have a wide role in determining the functionality of millet protein in food and non-food applications.Thermal processing leads to alteration in the functional and structural properties,including the formation of disulfide linkage and altering the secondary structure of protein.Non-thermal processing of millet proteins using techniques such as ultrasound,pulsed electric field ,high pressure,and cold plasma is an emerging area of research.The subjection of millet protein to non-thermal methods induces hydrophobic expansion,aggregation,and the creation of new bonds that enhance the structural and functional attributes of millet protein.Furthermore,millet protein can be used as raw material in isolates,hydrolysates,extracts,and additives in the food sector and may also have wide applicability in the packaging industry.Therefore,it is important to gain an understanding of the quality characteristics of millet proteins to enhance their applicability.This review provides an overview of the existing studies on the properties of millet proteins,the effects of thermal treatment,and the detailed impact of non-thermal techniques on the structure and function of millet protein.Besides,it also includes food and non-food applications of millet protein.This review will play an important role in identifying research gaps that limit the full applicability of millet protein.
