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Jin W, Cai W, Zhao S, Gao R, Jiang P. Uncovering the differences in flavor volatiles of different colored foxtail millets based on gas chromatography-ion migration spectrometry and chemometrics. Curr Res Food Sci 2023; 7:100585. [PMID: 37744553 PMCID: PMC10514424 DOI: 10.1016/j.crfs.2023.100585] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2023] [Revised: 08/28/2023] [Accepted: 09/03/2023] [Indexed: 09/26/2023] Open
Abstract
The differences of volatile organic compounds in commercially available foxtail millets with different colors (black, green, white and yellow) were assayed through gas chromatography-ion migration spectrometry (GC-IMS) to explore their volatile flavor characteristics. Fifty-five volatile components were found in various colored foxtail millets, including 25 kinds of aldehydes (accounting for 39.19-48.69%), 10 ketones (25.36-32.37%), 15 alcohols (20.19-24.11%), 2 ethers (2.29-2.45%), 2 furans (1.49-2.95%) and 1 ester (0.27-0.39%). Aldehydes, alcohols and ketones were the chief volatiles in different colored foxtail millet, followed by furans, esters and ethers. These identified volatile flavor components in various colored foxtail millets obtained by GC-IMS could be well distinguished by principal components and cluster analysis. Meanwhile, a stable prediction model was fitted via partial least squares-discriminant analysis (PLS-DA), in which 17 kinds of differentially volatile components were screened out based on variable importance in projection (VIP>1). These findings might provide certain information for understanding the flavor traits of colored foxtail millets in future.
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Affiliation(s)
- Wengang Jin
- Qinba State Key Laboratory of Biological Resource and Ecological Environment (Incubation), School of Bioscience and Technology, Shaanxi University of Technology, Hanzhong, Shaanxi, 723001, China
- Collaborative Innovation Center of Bio-Resource in Qinba Mountain Area, Shaanxi Province Key Laboratory of Bio-resources, Hanzhong, Shaanxi, 723001, China
| | - Wenqiang Cai
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, 116034, China
| | - Shibo Zhao
- Qinba State Key Laboratory of Biological Resource and Ecological Environment (Incubation), School of Bioscience and Technology, Shaanxi University of Technology, Hanzhong, Shaanxi, 723001, China
- Collaborative Innovation Center of Bio-Resource in Qinba Mountain Area, Shaanxi Province Key Laboratory of Bio-resources, Hanzhong, Shaanxi, 723001, China
| | - Ruichang Gao
- Qinba State Key Laboratory of Biological Resource and Ecological Environment (Incubation), School of Bioscience and Technology, Shaanxi University of Technology, Hanzhong, Shaanxi, 723001, China
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, China
| | - Pengfei Jiang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, 116034, China
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Jin W, Zhao S, Sun H, Pei J, Gao R, Jiang P. Characterization and discrimination of flavor volatiles of different colored wheat grains after cooking based on GC-IMS and chemometrics. Curr Res Food Sci 2023; 7:100583. [PMID: 37691695 PMCID: PMC10484957 DOI: 10.1016/j.crfs.2023.100583] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2023] [Revised: 08/13/2023] [Accepted: 08/29/2023] [Indexed: 09/12/2023] Open
Abstract
Changes in flavor volatiles of three colored wheat grains (black, green, and yellow) after cooking were detected via gas chromatography-ion migration spectrometry (GC-IMS) to explore corresponding volatile flavor traits. A total of 52 volatile chemicals were spotted among these cooked wheat grains, including 30 aldehydes (accounting for 73.86-83.78%), 11 ketones (9.53-16.98%), 3 alcohols (0.88-1.21%), 4 furans (4.82-7.44%), 2 esters (0.28-0.42%), and 2 pyrazines (0.18-0.32%). Aldehydes, ketones, and furans were the main volatile compounds in three different cooked wheat. For black-colored wheat, the relative contents of benzene acetaldehyde, benzaldehyde, 2-methyl butanal, and 3-methyl butanal were much higher (p < 0.05). For green-colored wheat, the relative contents of nonanal, 2-pentyl furan, (E)-hept-2-enal, 2-butanone, and acetone were significantly higher (p < 0.05). For yellow-colored wheat, the relative amounts of heptanal, hexanal, and pentanal were much higher (p < 0.05). The overall volatile substances of the three cooked wheat grains might be classified by GC-IMS data coupled with principal component analysis and heatmap clustering analysis. A reliable forecast set was established through orthogonal partial least squares-discriminant analysis (OPLS-DA), and 22 differential volatile compounds were screened out based on variable importance in projection (VIP) being higher than 1.0, as flavor markers for distinguishing the three cooked wheat grains. These results suggest that GC-IMS could be used for characterizing the flavor volatiles of different colored wheat, and the findings could contribute certain information for understand the aroma traits in different colored cooked wheat and related products in the future.
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Affiliation(s)
- Wengang Jin
- Qinba State Key Laboratory of Biological Resource and Ecological Environament (Incubation), School of Bioscience and Technology, Shaanxi University of Technology , Hanzhong, Shaanxi 723001, China
- Collaborative Innovation Center of Bio-Resource in Qinba Mountain Area, Shaanxi Province Key Laboratory of Bio-resources, Hanzhong, Shaanxi 723001, China
| | - Shibo Zhao
- Qinba State Key Laboratory of Biological Resource and Ecological Environament (Incubation), School of Bioscience and Technology, Shaanxi University of Technology , Hanzhong, Shaanxi 723001, China
| | - Haiyan Sun
- Qinba State Key Laboratory of Biological Resource and Ecological Environament (Incubation), School of Bioscience and Technology, Shaanxi University of Technology , Hanzhong, Shaanxi 723001, China
- Collaborative Innovation Center of Bio-Resource in Qinba Mountain Area, Shaanxi Province Key Laboratory of Bio-resources, Hanzhong, Shaanxi 723001, China
| | - Jinjin Pei
- Qinba State Key Laboratory of Biological Resource and Ecological Environament (Incubation), School of Bioscience and Technology, Shaanxi University of Technology , Hanzhong, Shaanxi 723001, China
- Collaborative Innovation Center of Bio-Resource in Qinba Mountain Area, Shaanxi Province Key Laboratory of Bio-resources, Hanzhong, Shaanxi 723001, China
| | - Ruichang Gao
- Qinba State Key Laboratory of Biological Resource and Ecological Environament (Incubation), School of Bioscience and Technology, Shaanxi University of Technology , Hanzhong, Shaanxi 723001, China
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, China
| | - Pengfei Jiang
- School of Food Science and Technology, Dalian Polytechnic University, Liaoning, 116034, China
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Jin W, Zhang Z, Zhao S, Liu J, Gao R, Jiang P. Characterization of volatile organic compounds of different pigmented rice after puffing based on gas chromatography-ion migration spectrometry and chemometrics. Food Res Int 2023; 169:112879. [PMID: 37254327 DOI: 10.1016/j.foodres.2023.112879] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2023] [Revised: 04/19/2023] [Accepted: 04/21/2023] [Indexed: 06/01/2023]
Abstract
The distinctness in volatile profiles of pigmented rice with various colors (black, green, purple, red, and yellow) after puffing were assayed through gas chromatography-ion migration spectrometry (GC-IMS) to explore their odor characteristics. Fifty-two volatile components were found in those puffed rice, including 27 kinds of aldehydes (accounting for 59.69-64.37 %), 9 ketones (25.55-29.73 %), 5 alcohols (2.45-5.29 %), 4 pyrazines (1.38-2.36 %), 3 ethers (0.81-1.27 %), 2 furans (0.95-1.39 %), 1 pyridine (1.0-1,16 %), and 1 pyrrole (0.59-0.71 %). Aldehydes and ketones were the two chief volatiles in different pigmented puffed rice. These identified volatile flavor components in various pigmented puffed rice obtained by GC-IMS might be well differentiated by principal component and cluster interpretation. Meanwhile, a stable prediction model was fitted via orthogonal partial least squares-discriminant analysis, and 19 differentially volatile components were screened out based on variable importance projection (VIP) above 1. These findings could add certain information for understanding the flavor profiles of pigmented puffed rice and related products.
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Affiliation(s)
- Wengang Jin
- National Key Laboratory of Biological Resource and Ecological Protection Jointly Built by the Province and Ministry, School of Bioscience and Technology, Shaanxi University of Technology, Hanzhong 723001, China; Bioresources Main Laboratory of Shaanxi Province, Hanzhong 723001, China; Collaborative Innovation Center of Bio-Resource in Qin-Ba Mountain Area, Hanzhong 723001, China.
| | - Zihan Zhang
- National Key Laboratory of Biological Resource and Ecological Protection Jointly Built by the Province and Ministry, School of Bioscience and Technology, Shaanxi University of Technology, Hanzhong 723001, China; Bioresources Main Laboratory of Shaanxi Province, Hanzhong 723001, China
| | - Shibo Zhao
- National Key Laboratory of Biological Resource and Ecological Protection Jointly Built by the Province and Ministry, School of Bioscience and Technology, Shaanxi University of Technology, Hanzhong 723001, China; Bioresources Main Laboratory of Shaanxi Province, Hanzhong 723001, China
| | - Junxia Liu
- National Key Laboratory of Biological Resource and Ecological Protection Jointly Built by the Province and Ministry, School of Bioscience and Technology, Shaanxi University of Technology, Hanzhong 723001, China; Bioresources Main Laboratory of Shaanxi Province, Hanzhong 723001, China
| | - Ruichang Gao
- National Key Laboratory of Biological Resource and Ecological Protection Jointly Built by the Province and Ministry, School of Bioscience and Technology, Shaanxi University of Technology, Hanzhong 723001, China; College of Food and Biological Technology, Jiangsu University, Zhenjiang 212013, China.
| | - Pengfei Jiang
- School of Food Science and Technology, Dalian Polytechnic University, Liaoning 116034, China.
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Zhang W, Yang X, Zhang J, Lan Y, Dang B. Study on the Changes in Volatile Flavor Compounds in Whole Highland Barley Flour during Accelerated Storage after Different Processing Methods. Foods 2023; 12:foods12112137. [PMID: 37297381 DOI: 10.3390/foods12112137] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2023] [Revised: 05/22/2023] [Accepted: 05/23/2023] [Indexed: 06/12/2023] Open
Abstract
The effect of heat processing on the flavor characteristics of highland barley flour (HBF) in storage was revealed by analyzing differences in volatile compounds associated with flavor deterioration in HBF using GC-MS identification and relative odor activity values (ROAVs). Hydrocarbons were the most abundant in untreated and extrusion puffed HBFs, while heterocycles were found to be the most abundant in explosion puffed, baked, and fried HBFs. The major contributors to the deterioration of flavor in different HBFs were hexanal, hexanoic acid, 2-pentylfuran, 1-pentanol, pentanal, 1-octen-3-ol, octanal, 2-butyl-2-octanal, and (E,E)-2,4-decadienal. Amino acid and fatty acid metabolism was ascribed to the main formation pathways of these compounds. Baking slowed down the flavor deterioration in HBF, while extrusion puffing accelerated the flavor deterioration in HBF. The screened key compounds could predict the quality of HBF. This study provides a theoretical basis for the regulation of the flavor quality of barley and its products.
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Affiliation(s)
- Wengang Zhang
- Academy of Agriculture and Forestry Sciences, Qinghai University, Xining 810016, China
- Key Laboratory of Qinghai Province Tibetan Plateau Agric-Product Processing, Qinghai University, Xining 810016, China
- Laboratory for Research and Utilization of Qinghai Tibet Plateau Germplasm Resources, Qinghai University, Xining 810016, China
| | - Xijuan Yang
- Academy of Agriculture and Forestry Sciences, Qinghai University, Xining 810016, China
- Key Laboratory of Qinghai Province Tibetan Plateau Agric-Product Processing, Qinghai University, Xining 810016, China
- Laboratory for Research and Utilization of Qinghai Tibet Plateau Germplasm Resources, Qinghai University, Xining 810016, China
| | - Jie Zhang
- Academy of Agriculture and Forestry Sciences, Qinghai University, Xining 810016, China
- Key Laboratory of Qinghai Province Tibetan Plateau Agric-Product Processing, Qinghai University, Xining 810016, China
- Laboratory for Research and Utilization of Qinghai Tibet Plateau Germplasm Resources, Qinghai University, Xining 810016, China
| | - Yongli Lan
- College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China
| | - Bin Dang
- Academy of Agriculture and Forestry Sciences, Qinghai University, Xining 810016, China
- Key Laboratory of Qinghai Province Tibetan Plateau Agric-Product Processing, Qinghai University, Xining 810016, China
- Laboratory for Research and Utilization of Qinghai Tibet Plateau Germplasm Resources, Qinghai University, Xining 810016, China
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Analysis of the characteristics of foxtail millet during storage under different light environments. J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2021.103302] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Onyeoziri IO, Torres-Aguilar P, Hamaker BR, Taylor JRN, de Kock HL. Descriptive sensory analysis of instant porridge from stored wholegrain and decorticated pearl millet flour cooked, stabilized and improved by using a low-cost extruder. J Food Sci 2021; 86:3824-3838. [PMID: 34350992 DOI: 10.1111/1750-3841.15862] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2020] [Revised: 05/30/2021] [Accepted: 07/02/2021] [Indexed: 01/09/2023]
Abstract
Pearl millet flour, particularly wholegrain flour, is highly susceptible to development of rancid aromas and flavors during storage. Grain decortication and extrusion cooking using a friction-heated single-screw extruder were investigated as potential flour stabilization processes. Raw and extruded wholegrain and decorticated grain pearl millet flours were stored at ambient (25°C) and elevated (40°C) temperatures for 6 months. A trained descriptive sensory panel developed a lexicon of 44 attributes to profile the aroma, flavor, and texture of porridges prepared from the flours. Grain decortication alone did not show an effect on the aroma and flavor profile of porridge. Extrusion cooking of both wholegrain and decorticated flours increased cereal-like aromas (branny, canned sweetcorn, sweet, and wheaty) and flavor (starchy), as well as stiffness and cohesiveness of the porridges. The porridges from the extruded pearl millet flours stored for up to 6 months at ambient and elevated temperatures did not show any indications of rancidity. In contrast, rancidity-associated aromas (chemical, painty, and soapy) and flavor (chemical) increased in porridges from the raw flours stored for 4 weeks and longer. These results indicate that grain decortication did not sufficiently reduce fat content to prevent oxidation, while extrusion cooking stabilized the pearl millet flours. In addition, intensified "cereal-like" aromas and flavors were probably due to Maillard reactions occurring during extrusion cooking. Resulting aroma compounds could have been immobilized in the extruded matrix and not released during flour storage. The application of extrusion cooking with a simple friction-heated single-screw extruder is a viable process for both precooking and extending the shelf life of pearl millet flours. PRACTICAL APPLICATION: This study demonstrates the potential of extrusion cooking to precook wholegrain pearl millet while preventing fat rancidity in wholegrain pearl millet flour, thereby improving the sensory quality and stability of pearl millet food products. The extensive sensory characterization of pearl millet porridge-type foods can serve as a guidance tool for development, improvement, and quality control of pearl millet foods. Furthermore, it establishes the efficacy of simple friction-heated, single-screw extruders for commercial manufacture of ready-to-eat wholegrain pearl millet food products by small and medium scale entrepreneurs.
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Affiliation(s)
- Isiguzoro O Onyeoziri
- Department of Consumer and Food Sciences and Institute for Food, Nutrition and Well-being, University of Pretoria, Pretoria, South Africa
| | - Pablo Torres-Aguilar
- Whistler Center for Carbohydrate Research and Department of Food Science, Purdue University, West Lafayette, Indiana, USA
| | - Bruce R Hamaker
- Whistler Center for Carbohydrate Research and Department of Food Science, Purdue University, West Lafayette, Indiana, USA
| | - John R N Taylor
- Department of Consumer and Food Sciences and Institute for Food, Nutrition and Well-being, University of Pretoria, Pretoria, South Africa
| | - Henriëtta L de Kock
- Department of Consumer and Food Sciences and Institute for Food, Nutrition and Well-being, University of Pretoria, Pretoria, South Africa
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Zhang Y, Zhang S, Fan W, Duan M, Han Y, Li H. Identification of volatile compounds and odour activity values in quinoa porridge by gas chromatography-mass spectrometry. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:3957-3966. [PMID: 30706466 DOI: 10.1002/jsfa.9621] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/05/2018] [Revised: 01/08/2019] [Accepted: 01/27/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND Quinoa porridge is becoming popular among Asian for its nutritional values; hence, it is important to understand its aroma characteristics. RESULTS Volatile compounds in porridge of 30 quinoa varieties were determined by gas chromatography-mass spectrometry combined with headspace-solid phase micro-extraction. In total, 53 volatile compounds were detected and grouped into 14 alkanals, four alcohols, seven ketones, 10 alkanes, 10 acids and esters, and eight heterocycles. The relative content of alkanes (22.97%), acids and esters (44.33%) was comparatively high, although alkanals (11.75%) may dominate the aroma. Most of the compounds were similar with respect to types and numbers, although they varied in amount, whereas 11 compounds varied significantly among different varieties. The 30 varieties could be divided into eight groups based on the concentrations of volatile compounds, although the same varieties would be divided into four groups if based on the relative odour activity values of twelve variable aroma compounds. CONCLUSION Nine compounds were identified as the main contributors to the quinoa porridge aroma, including hexanal, 1-octen-3-ol, 2-pentylfuran, nonanal, (E,E)-2,4-decadienal and 6,10-dimethyl-5,9-undecadien-2-one. Heptanal, benzeneacetaldehyde and decanal may play roles in harmonizing the overall aroma. It is also interesting to note that 6,10,14-trimethyl-2-pentadecanone, with a slightly fatty aroma, showed a high content in all varieties. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Yiru Zhang
- College of Agriculture, Shanxi Agricultural University, Taigu, China
- Key Laboratory of Crop Gene Resources and Germplasm Enhancement on Loess Plateau, Ministry of Agriculture, Taiyuan, China
- Shanxi Key Laboratory of Genetic Resources and Genetic Improvement of Minor Crops, Taiyuan, China
| | - Shuwei Zhang
- College of Agriculture, Shanxi Agricultural University, Taigu, China
- Institue of Crop Sciences, Shanxi Academy of Agricultural Sciences, Taiyuan, China
| | - Weixin Fan
- Experiment Teaching Centre of Shanxi Agricultural University, Taigu, China
| | - Ming Duan
- Experiment Teaching Centre of Shanxi Agricultural University, Taigu, China
| | - Yuanhuai Han
- College of Agriculture, Shanxi Agricultural University, Taigu, China
- Key Laboratory of Crop Gene Resources and Germplasm Enhancement on Loess Plateau, Ministry of Agriculture, Taiyuan, China
- Shanxi Key Laboratory of Genetic Resources and Genetic Improvement of Minor Crops, Taiyuan, China
| | - Hongying Li
- College of Agriculture, Shanxi Agricultural University, Taigu, China
- Key Laboratory of Crop Gene Resources and Germplasm Enhancement on Loess Plateau, Ministry of Agriculture, Taiyuan, China
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Goyal P, Chugh LK. Shelf life determinants and enzyme activities of pearl millet: a comparison of changes in stored flour of hybrids, CMS lines, inbreds and composites. Journal of Food Science and Technology 2017; 54:3161-3169. [PMID: 28974801 DOI: 10.1007/s13197-017-2752-z] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/16/2017] [Accepted: 07/07/2017] [Indexed: 11/25/2022]
Abstract
Shelf life of pearl millet flour is very short because of rapid development of rancidity. This investigation was carried out in view of generating breeding material for development of low rancid pearl millet hybrids/varieties. Flour of twenty-one genotypes; seven hybrids, seven CMS lines, five inbreds and two composites stored in covered aluminium boxes at 37 °C for 30 days along with respective fresh flour was analysed for shelf life indicators/determinants. Crude fat content and fat acidity (FA) of fresh flour of the genotypes varied from 3.8 to 7.2% and 11 to 75 mg KOH/100 g d.m., respectively. FA in stored flour ranged between 180 and 330 mg KOH/100 g d.m. After storage, magnitude of decrease in pH of water extract of flour of the genotypes varied from 0.15 to 0.44. Activity of peroxidase (POX) varied from 378 to 588 units in control flour and irrespective of the genotypes decreased upon storage. Increase in FA (difference between FA of fresh and stored flour) rather total build up of FA was positively associated with crude fat content (r = 0.440*) indicated comparatively more prominent role of lipolytic enzymes. Chemical changes taking place in water soluble fraction of flour were independent of fat content as no correlation was discerned between fat content and decrease in pH. Among the hybrids, HHB 197 had lowest crude fat content (4.7%), lowest total build up FA (212 mg KOH/100 g d.m.), slowest increase in FA (191 mg KOH/100 g d.m.), least decrease in pH (0.31) of water soluble fraction flour during storage and lowest activity of POX in fresh flour (377 units/g d.m). Among all the tested CMS lines, inbreds and composites, HBL 11 showed pattern of quantitative changes in FA, pH and POX activity similar to the hybrid HHB 197 and was identified a promising inbred for developing low-rancid pearl millet variety or hybrid.
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Affiliation(s)
- Preeti Goyal
- Department of Chemistry and Biochemistry, CCS Haryana Agricultural University, Hisar, India
| | - L K Chugh
- Pearl Millet Quality Lab, Department of Genetics and Plant Breeding, CCS Haryana Agricultural University, Hisar, India
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Sharma B, Chugh LK. Two isoforms of lipoxygenase from mature grains of pearl millet [ Pennisetum glaucum (L.) R. Br.]: purification and physico-chemico-kinetic characterization. Journal of Food Science and Technology 2017; 54:1577-1584. [PMID: 28559617 DOI: 10.1007/s13197-017-2589-5] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/08/2017] [Accepted: 03/15/2017] [Indexed: 11/28/2022]
Abstract
This study describes the partial purification and characterization of lipoxygenase (LOX) from pearl millet mature grains of inbred HBL 0843-2. Two isoforms of LOX, i.e., LOX 1 and LOX 2, were purified using ammonium sulphate fractionation, gel filtration chromatography and ion exchange chromatography near homogeneity to 56 and 40 folds with yield of 28 and 24%, respectively. LOX 1 and LOX 2 having molecular masses of approximately 85 and 79 kDa, respectively were purified. LOX 1 and LOX 2 exhibited maximum activity at pH 4.5 and 4.8, respectively at 25 °C temperature. Both the isoforms, which showed thermostability up to 35 °C when incubated for 30 min, were stable at a pH range of 7-7.8. LOX 1 and LOX 2 had apparent Km value of 0.86 and 0.57 µM, respectively. Ascorbic acid and vitamin E inhibited 66-78 and 61-69% activity of LOX 1 and LOX 2, respectively but Na+, Zn2+ and K+ strongly inhibited the activity of these isozymes. The present information about lipoxygenase enzyme might be valuable in drafting the strategies for its inactivation, which in turn can obstruct the LOX damaging effects on food products during processing and storage.
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Affiliation(s)
- Bunty Sharma
- Department of Chemistry and Biochemistry, College of Basic Sciences and Humanities, Chaudhary Charan Singh Haryana Agricultural University, Hisar, Haryana India
| | - Laxman Kumar Chugh
- Department of Chemistry and Biochemistry, College of Basic Sciences and Humanities, Chaudhary Charan Singh Haryana Agricultural University, Hisar, Haryana India
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Sharma N, Niranjan K. Foxtail millet: Properties, processing, health benefits, and uses. FOOD REVIEWS INTERNATIONAL 2017. [DOI: 10.1080/87559129.2017.1290103] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Affiliation(s)
- Nitya Sharma
- Department of Farm Engineering, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, Uttar Pradesh, India
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading, UK
| | - Keshavan Niranjan
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading, UK
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11
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Liu J, Li S, Zhang A, Zhao W, Liu Y, Zhang Y. Volatile Profiles of 13 Foxtail Millet Commercial Cultivars (Setaria italicaBeauv.) from China. Cereal Chem 2017. [DOI: 10.1094/cchem-01-16-0007-r] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Jingke Liu
- Institute of Millet Crops of Hebei Academy of Agriculture and Forestry, Minor Cereal Crops Research Laboratory of Hebei Province, No.162 Hengshan St., Shijiazhuang, Hebei, 050035, China
| | - Shaohui Li
- Institute of Millet Crops of Hebei Academy of Agriculture and Forestry, Minor Cereal Crops Research Laboratory of Hebei Province, No.162 Hengshan St., Shijiazhuang, Hebei, 050035, China
| | - Aixia Zhang
- Institute of Millet Crops of Hebei Academy of Agriculture and Forestry, Minor Cereal Crops Research Laboratory of Hebei Province, No.162 Hengshan St., Shijiazhuang, Hebei, 050035, China
| | - Wei Zhao
- Institute of Millet Crops of Hebei Academy of Agriculture and Forestry, Minor Cereal Crops Research Laboratory of Hebei Province, No.162 Hengshan St., Shijiazhuang, Hebei, 050035, China
| | - Yingying Liu
- Institute of Millet Crops of Hebei Academy of Agriculture and Forestry, Minor Cereal Crops Research Laboratory of Hebei Province, No.162 Hengshan St., Shijiazhuang, Hebei, 050035, China
| | - Yuzong Zhang
- Institute of Millet Crops of Hebei Academy of Agriculture and Forestry, Minor Cereal Crops Research Laboratory of Hebei Province, No.162 Hengshan St., Shijiazhuang, Hebei, 050035, China
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12
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Zhang A, Liu X, Wang G, Wang H, Liu J, Zhao W, Zhang Y. Crude Fat Content and Fatty Acid Profile and Their Correlations in Foxtail Millet. Cereal Chem 2015. [DOI: 10.1094/cchem-12-14-0252-r] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Aixia Zhang
- Institute of Millet Crops, Hebei Academy of Agriculture and Forestry Sciences, Shijiazhuang, Hebei 050035, China
- National Foxtail Millet Improvement Center, Shijiazhuang, Hebei 050035, China
- Minor Cereal Crops Laboratory of Hebei Province, Shijiazhuang, Hebei 050035, China
| | - Xiaodong Liu
- Institute of Cash Crops, Hebei Academy of Agriculture and Forestry Sciences, Shijiazhuang, Hebei 050051, China
| | - Guirong Wang
- Institute of Agricultural Information and Economics, Hebei Academy of Agriculture and Forestry Sciences, Shijiazhuang, Hebei 050051, China
| | - Huijun Wang
- Hebei Academy of Agriculture and Forestry Sciences, Shijiazhuang, Hebei 050030, China
| | - Jingke Liu
- Institute of Millet Crops, Hebei Academy of Agriculture and Forestry Sciences, Shijiazhuang, Hebei 050035, China
- National Foxtail Millet Improvement Center, Shijiazhuang, Hebei 050035, China
- Minor Cereal Crops Laboratory of Hebei Province, Shijiazhuang, Hebei 050035, China
| | - Wei Zhao
- Institute of Millet Crops, Hebei Academy of Agriculture and Forestry Sciences, Shijiazhuang, Hebei 050035, China
- National Foxtail Millet Improvement Center, Shijiazhuang, Hebei 050035, China
- Minor Cereal Crops Laboratory of Hebei Province, Shijiazhuang, Hebei 050035, China
| | - Yuzong Zhang
- Institute of Millet Crops, Hebei Academy of Agriculture and Forestry Sciences, Shijiazhuang, Hebei 050035, China
- National Foxtail Millet Improvement Center, Shijiazhuang, Hebei 050035, China
- Minor Cereal Crops Laboratory of Hebei Province, Shijiazhuang, Hebei 050035, China
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