Microstructural changes to proso millet protein bodies upon cooking and digestion

Gulati, Paridhi; Zhou, You; Elowsky, Christian; Rose, Devin J.

doi:10.1016/j.jcs.2018.02.001

Cited by 11 publications

(7 citation statements)

References 21 publications

(29 reference statements)

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“…This data corroborate with the particle size distribution Figure 2. It can also be observed from the scanning electron microscopy (SEM) images that there were indentations on the surface of the larger starch granules which have been previously reported as a characteristic of the starches from Panicoideae subfamily to which proso millet belong (Fannon & Bemiller, 1992; Gulati et al, 2018). These indentations are the places where the smaller protein and starch granules were previously installed.…”

Section: Resultsmentioning

confidence: 68%

“…All the milled fractions showed some intact endosperm but the original dense structure of proso millet kernel appeared to be broken into irregular fragments with starch being embedded onto protein. Starch granules were polygon in shape and were connected to one another thus resulting in a compound starch granule as in case of rice and oats (Gulati, Zhou, Elowsky, & Rose, 2018). According to Yu et al (2014) there are two distinct sizes of starch granules observed in proso millet flour: (a) A‐type and (b) B‐type with particle size of >9.9 and <9.9 mm, respectively.…”

Section: Resultsmentioning

confidence: 99%

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Significance of different milling methods on white proso millet flour physicochemical, rheological, and baking properties

Shivaprasad

Nkurikiye

Rajpurohit

et al. 2022

Journal of Texture Studies

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Proso millet is a nutritious, sustainable, and gluten free food which is currently underutilized. They can be incorporated into the grain industry and provide much needed healthy alternatives. Efficient grinding method should be adopted for easy incorporation. This study aimed to investigate the effect of three different methods of grinding namely, roller milling (RM), pin milling (PM), and hammer milling (HM) on proso millet flour rheology and baking properties for food application. The milling flow sheet was developed toward the production of the quality whole grain flour. The particle size distribution of all the flours showed bi-modal distribution except for the RM flour.The PM produced the flour with the finest particles with geometric mean diameter of 82 μm. The study also revealed that starch damage in the PM flour (4.64%) was higher than RM (2.46%) and HM flour (2.51%). The nutritional composition was not significantly affected by different grinding methods. Pasting properties of the flour were also affected by the grinding method applied. Rapid Visco Analysis profile showed pin mill flour to have a higher peak viscosity (PV) (2,295 cP) compared to HM (2,065 cP) and RM flour (2,130 cP). Finally, this study demonstrated that the production of bread from proso millet flour with desirable quality and texture is possible.The grinding method did not affect the specific volume of bread loaves and C-cell characteristics. The specific volume of the breads ranged from 2.40 to 2.52 cm 3 /g. This study will help in promoting and producing value-added proso millet food products with enhanced nutritional quality. K E Y W O R D S bread texture, gluten free baking, hammer milling, pin milling, proso millet, roller milling 1 | INTRODUCTION Millet is generic term for a range of annual small-seeded cereals in the two tribes Paniceae and Chlorideae of the family Poaceae (true grass) (Das, Khound, Santra, & Santra, 2019; Lu et al., 2009). Commonly cultivated species of millet grown across the world include pearl millet (Pennisetum glaucum [L.] R.Br.), proso millet (Panicum miliaceum L.), finger millet (Eleusine coracana [L.] Gaertn.), foxtail millet (Setaria italica [L.] P. Beauvois), kodo millet (Paspalum scrobiculatum L.), barnyard millet (Echinochloa esculenta [A.Braun] H.Scholz), and little millet (Panicum sumatrense Roth ex Roem. & Schult) (Das et al., 2019). Millet serves as a major source of energy and protein for people living in arid and semiarid regions especially in India, Africa, and China (Habiyaremye et al., 2017).

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Section: Resultsmentioning

confidence: 68%

Section: Resultsmentioning

confidence: 99%

Significance of different milling methods on white proso millet flour physicochemical, rheological, and baking properties

Shivaprasad

Nkurikiye

Rajpurohit

et al. 2022

Journal of Texture Studies

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“…In order to promote proso millet for human consumption, our previous work focused on evaluation of proso millet protein quality. We found a substantial decline in protein digestibility during thermal processing due to hydrophobic aggregation. , This could prove to be a significant hurdle in promoting the crop as human food.…”

Section: Introductionmentioning

confidence: 81%

“…We found a substantial decline in protein digestibility during thermal processing due to hydrophobic aggregation. 7,8 This could prove to be a significant hurdle in promoting the crop as human food.…”

Section: ■ Introductionmentioning

confidence: 99%

In Vitro Pepsin Digestibility of Cooked Proso Millet (Panicum miliaceum L.) and Related Species from Around the World

Gulati

Jia

et al. 2018

J. Agric. Food Chem.

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Thirty-three samples of proso millet ( Panicum miliaceum) with different countries of origin were screened for their pepsin digestibility after cooking to identify samples with high digestibility. The pepsin digestibility of all samples ranged from 26% to 57% (average 32%). There were no apparent differences in protein profiles (by sodium dodecyl sulfate-polyacrylamide gel electrophoresis, SDS-PAGE) of samples with the lowest, intermediate, and highest digestibilities. However, liquid chromatographic-tandem mass spectrometric (LC-MS/MS) analysis revealed a negative correlation between pepsin digestibility and peptides that matched to high molecular weight proteins (24 kDa) from Panicum hallii with regions of contiguous hydrophobic amino acids. Low digestibility upon cooking was also observed for other species from the Panicum genus, such as little millet, switchgrass, and panicgrass, which suggests a unique inherent property of the genus. The results obtained from this study may form a basis for in-depth analysis of proso proteins that may help in developing new cultivars with higher digestibility upon cooking.

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“…Protein digestion is influenced by the other components in food (such as polyphenols − or other food matrices − ) and processing conditions. − The processing can cause very complex reactions between food components, which can result to significant changes in the digestibility of food components.…”

Section: Introductionmentioning

confidence: 99%

Effects of Starch on the Digestibility of Gluten under Different Thermal Processing Conditions

Wen

et al. 2019

J. Agric. Food Chem.

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Gluten and starch are the primary ingredients of wheat. The complex reaction between gluten and starch will occur during thermal food processing, which will affect digestibility. The effects of proteins on the digestibility of starch have been reported, but the effects of starch on the digestibility of proteins have not been well-researched. In this paper, the effects of starch on gluten digestion during the heating process were studied by the gluten−starch simulated system, and it was found that starch can enhance gluten digestion. When the complex of 1:1 gluten−starch is heated at 100 °C, the digestibility of gluten is higher and more low-molecular-weight peptides are produced. Results from the digestibility and digestion peptide mapping of the gluten−starch complex at different conditions showed that the addition of starch during processing enhanced the digestion performance of gluten. Meanwhile, the secondary structure, intrinsic fluorescence, and microscopic structure of the gluten− starch complex were investigated to understand the mechanism of the enhancement. The digestion performance is related to the secondary structure variation during the thermal processing caused by the hydration increase and disulfide bond reduction. The gluten−starch complex spatial structure is looser than gluten after heating, which could expose more protease cleavage sites. These results suggest that starch can protect gluten from aggregation in water and destroy the spatial structure of gluten with the assistance of heating, exposing more cleavage sites and enhancing gluten digestion.

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Microstructural changes to proso millet protein bodies upon cooking and digestion

Cited by 11 publications

References 21 publications

Significance of different milling methods on white proso millet flour physicochemical, rheological, and baking properties

Significance of different milling methods on white proso millet flour physicochemical, rheological, and baking properties

In Vitro Pepsin Digestibility of Cooked Proso Millet (Panicum miliaceum L.) and Related Species from Around the World

Effects of Starch on the Digestibility of Gluten under Different Thermal Processing Conditions

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