Jaipur National University, India.
University of Kashmir, India.
Food Chem. 2021 Nov 1;361:130073. doi: 10.1016/j.foodchem.2021.130073. Epub 2021 May 12.
The present investigationwas carried out to determine the effect of germination on pasting, rheological, morphological properties of Kodo millet flour and in-vitroantioxidant characteristics of its phenolic and γ-amino butyric acid extracts. Rheological analysis depicted complex flour viscosity decreased with an improvement in shear intensity, symbolizing the shear-thinning action of flour upon germination. The frequency and temperature sweep demonstrated a decrease in visco-elasticity as a result of germination wherein, SEM revealed destruction in the continuous composite structure of starch which got entangled in dense protein matrix following germination. The in-vitroantioxidant activities such as total antioxidant capacity, DPPH*, FRAP, metal chelating ability and hydrogen peroxide scavenging activities of both the extracts increased significantly. There was a decrease in pasting properties and gelatinization behaviour whereas, visco-elastic solid behaviour changed to visco-elastic fluid. This research explores the potential of germinated Kodo millet flour for valuable bioactive compounds extraction and its utilization in product development.
本研究旨在探讨发芽对 Kodo 小米粉糊化特性、流变学特性、形态特性以及酚类和γ-氨基丁酸提取物的体外抗氧化特性的影响。流变学分析表明，随着剪切强度的提高，复杂面粉的粘度降低，这表明面粉在发芽过程中具有剪切变稀作用。频率和温度扫描表明，由于发芽，粘弹性降低，SEM 显示，发芽后，淀粉的连续复合结构被破坏，淀粉在密集的蛋白质基质中纠缠。两种提取物的体外抗氧化活性，如总抗氧化能力、DPPH*、FRAP、金属螯合能力和过氧化氢清除活性均显著增加。糊化特性和凝胶化行为降低，而粘弹性固体行为变为粘弹性流体。本研究探索了发芽的 Kodo 小米粉用于提取有价值的生物活性化合物及其在产品开发中的应用的潜力。
