The Characteristics Of Oil,Protein And Antioxidant Of Millet And Congee During Storage

The purpose of this paper is to study the changes of oil and protein in the millet congee during the storge process of millet Jingu No.21 after it was processed into convenient millet congee and added with different antioxidants.The nutrition composition,oil,protein and starch characteristics of millet are analyzed.Accelerated oxidation by oven method,contrasting different storage time of millet,convenient millet congee and adding different antioxidants to facilitate the change of mian chemical indicators and the cosposition changes of protein subunits.Finally,the nutrient composition of Jingu No.21 millet is analyzed,and the changes of oil and protein in the process of storage of millet and millet ready-to-eat products were summarized,which established a certain theoretical basis for millet processing.The results showed that Jingu No.21 millet oil content is(3.5 ± 0.18)g / 100 g,protein content is(9.198 ± 0.26)g / 100 g,starch content is(62.70 ± 0.13)g / 100 g,the proportion of amylose and amylopectin is moderate(amylose: amylopectin=37:63),and the rice has good sputum;the main absorption peaks of millet oil is concentrated in the range of 3100-700cm-1,the content of unsaturated fatty acid in millet is higher.The molecular weight of millet protein components is different,the subunits of albumin are mainly distributed in the range of 97.4-22 k D;the subunits of globulin are mainly distributed in the range of66.2-10 k D;the subunit bands of glycoprotein are widely distributed;the subunit bands of gluten are distributed in the range of 66.2-10 k D.DSC measurement gelatinization temperature of 73.21 ?;starch granules are irregular polyhedron,uniform and varied in size.The gelatinization temperature of millet starch is 75.1 ?,the peak time is 4.3 min,peak viscosity is 3464 cp,valley viscosity is 1585 cp,final viscosity is 3522 cp,breakdown value is 1879 cp,setback is 1937 cp.Millet,and millet products oil peroxide value,acid value,TBA value and saponification value is on the rise,with the extension of storage time.The iodine value decreased with the extension of storagetime.The antioxidant effects of the three antioxidants on the peroxide value of oil is TP>ascorbic acid sodium>TBHQ.The antioxidant effects of the three antioxidants on the acid value of oil is TBHQ>TP>sascorbic acid sodium.Millet,and millet products have increased and disappeared characteristic absorption peaks in the Fourier transform infrared spectrum during processing and storage.The protein subunits of the millet have hardly changed during storage.The role of the micro-porridge protein sub-gene reducing agent is partially disappeared.Comparing the different antioxidants to facilitate the change of protein subunits in the storage process of millet porridge,The protein subunit retention rate of the three antioxidants is TP>ascorbic acid sodium>TBHQ.