Peroxidase actvity, its isozymes and deterioration of pearl millet [Pennisetum glaucum (L.) R. BR.] flour during storage
Keywords:
Pearl millet, peroxidase, isozymes, storageAbstract
Development of off odour and flavour is an old and unresolved problem associated with pearl millet flour during storage and is the major hindrance for their consumer acceptability. In this study role of peroxidase, lipids and phenolics in deterioration of quality of pearl millet in control and stored flour of high (HHB 94) and low (ICMA 94222 x 78/71) rancid genotype was determined. Fat content, fat acidity, free fatty acids, total phenols, C-glycosylflavones content and peroxidase activity of HHB 94 were higher than that of ICMA 94222 x 78/71. Storage of flour for 8 days of these two genotypes showed significant increase in fat acidity and free fatty acids. Storage had no effect on C-glycosylflavones content whereas peroxidase activity reduced significantly with storage time. Isozyme profile showed that pearl millet grains had 3 isozymes of peroxidase and banding pattern was similar in both HHB 94 and ICMA 94222 x 78/71. While banding intensity represented that ICMA 94222 x 78/711 had lesser peroxidase activity as compared to HHB 94. The result suggested that peroxidase activity, fat acidity and free fatty acid value were usually correlated.
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References
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Converso DA & Fernandez ME. 1995. Peroxidase isozymes from wheat germ: purification and properties. Phytochemistry, 40: 1341-1345.
Davis BJ. 1964. Disc electrophoresis II. Method and application to human serum proteins. Annals of the New York Academy of Scientices, 121: 404-427.
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Guikema JA & Shermen LA. 1980. Electrophoretic profiles of cyanobacterial membrane polypeptides showing heme dependent peroxidase activity. Biochemica et Biophysica Acta, 637: 189-201.
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Kaced I, Hoseney RC & Varriano-Marston E. 1984. Factors affecting rancidity in ground pearl millet (Pennisetum americanum L. Leeke). Cereal Chemistry, 61(2): 187-192.
Kadlag RV, Chavan JK & Kachare DP. 1995. Effects of seed treatments and storage on the changes in lipids of pearl millet meal. Plant Foods for Human Nutrition, 47: 279-285.
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Sharma A. 2006. Studies on the development of rancidity in stored flour of pearl millet (Pennisetum glaucum (L.) R. Br.). M.Sc. Thesis, CCS HAU, Hisar, India.
Suzuki T, Kim SJ, Mukasa Y, Morishita T, Noda T, Takigawa S, Hashimoto N, Yamauchi H & Matsuura-Endo C. 2010. Effects of lipase, lipoxygenase, peroxidase and free fatty acids on volatile compound found in boiled buckwheat noodles. Journal of the Science of Food and Agriculture, 90(7):1232-1237.
Thiam DA, Drapron R & Richrd-Holard D. 1976. Cause de dalteration des garines de millet de crop. Annales de technologie agricole, 25:253.
Welinder KG, Justsen AF, Kjaersgard IVH, Jensen RB, Rasmussen SK, Jespersen HM & Durox L. 2002. Structural diversity and transcription of class III peroxidase from Arabidopsis thaliana. European Journal of Biochemistry, 267: 6063-6081.
Yadav RK. 2003. Biochemical changes during storage of pearl millet (Pennisetum glaucum (L.) R. Br.). M.Sc. Thesis, CCS HAU, Hisar, India.
Yang X, Wan Z, Perry L, Lu H, Wang Q, Hao C, Li J, Xie F, Yu J, Cui T, Wang T, Li M Ge QH. 2012. Early millet use in northern China. Proceedings of the National Academy of Sciences,USA, pp. 1-5.
AOAC 1990. Official Methods of Analysis. Association of Official Analytical Chemists, Washington, D.C.
Bangar MU, Bhite BR, Kachare DP & Chavan JK. 1999. Role of phenolics and polyphenol oxidizing enzymes in odour generation in pearl millet meal. Journal of Food Science and Technology, 36: 535-537.
Berwal MK, Chugh LK, Goyal P & Kumar R. 2016. Variability in total phenolic content of pearl millet genotypes: inbreds and designated B-lines. Journal of Agriculture and Ecology, 1: 41-49.
Berwal MK, Chugh, LK, Goyal P, Kumar R, and Dev Vart. 2017. Protein, Micronutrient, Antioxidant Potential and Phytate Content of Pearl Millet Hybrids and Composites Adopted for Cultivation by Farmers of Haryana, India. International Journal of Current Microbiology and Applied Sciences, 6(3): 376-386.
Bradford MM. 1976. A rapid and sensitive method for the quantitation of microgram quantities of proteins utilizing the principal of protein dye binding. Analytical Biochemistry, 72: 248-254.
Čepková PH, Dvořáková Z, Janovská D & Viehmannová V. 2014. Rancidity development in millet species stored in different storage conditions and evaluation of free fatty acids content in tested samples. Journal of Food, Agriculture and Environment, 12: 101-106.
Chavan JK & Hash CT. 1998. Biochemical constituents related to odour generation in some ICRISAT pearl millet materials. ISMN. 39: 151-152.
Converso DA & Fernandez ME. 1995. Peroxidase isozymes from wheat germ: purification and properties. Phytochemistry, 40: 1341-1345.
Davis BJ. 1964. Disc electrophoresis II. Method and application to human serum proteins. Annals of the New York Academy of Scientices, 121: 404-427.
Goyal P & Chugh LK. 2013. Partial purification and characterization of peroxidase from pearl millet [Pennisetum glaucum (L.) R. Br.] grains. Journal of Food Biochemistry, 38: 150–158.
Guikema JA & Shermen LA. 1980. Electrophoretic profiles of cyanobacterial membrane polypeptides showing heme dependent peroxidase activity. Biochemica et Biophysica Acta, 637: 189-201.
Iori R, Cavalieri B & Palmieri S. 1995. Cathodic peroxidases of durum wheat flour. Cereal Chemistry, 72(2): 176-181.
Jain S. 2013. Biochemical studies on shelf life of pearl millet [Pennisetum glaucum (L.) R. Br.] flour. M.Sc. Thesis, CCS HAU, Hisar, India
Kaced I, Hoseney RC & Varriano-Marston E. 1984. Factors affecting rancidity in ground pearl millet (Pennisetum americanum L. Leeke). Cereal Chemistry, 61(2): 187-192.
Kadlag RV, Chavan JK & Kachare DP. 1995. Effects of seed treatments and storage on the changes in lipids of pearl millet meal. Plant Foods for Human Nutrition, 47: 279-285.
Lai CC & Varriano-Marston E. 1980. Changes in pearl millet meal during storage. Cereal Chemistry, 57(4): 275-277.
Malik CP & Singh SB. 1980. In: Plant enzymology and histoenzymology. Kalyani Publishers, New Delhi, p. 53.
Manivannan A, Nimbal S. & Chhabra AK. 2013. Peroxidase isozyme characterization of elite genotypes of pearl millet [Pennisetum glaucum (L.) R. Br.]. African Journal of Agricultural Research, 8(28): 3662-3667.
Nantanga KMK, Seetharaman K, Kock LH & Taylor RNJ. 2008. Thermal treatments to partially pre-cook and improve the shelf life of whole pearl millet flour. Journal of the Science of Food and Agriculture, 88: 1892-1899.
Obilana AB & Manyasa E. 2002. Millets. In: P. S. Belton and J. R. N. Taylor (Eds.). pp. 177–217. Pseudocereals and less common cereals: Grain properties and utilization potential. Springer-Verlag: New York.
Palande KB, Kadlag RV, Kachare DP & Chavan JK. 1996. Effects of blanching of pearl millet seeds on nutritional composition and shelf life of its meal. Journal of Food Science and Technology, 32(2): 153-155.
Patel KV & Parmeshwaran M. 1992. Effects of heat treatment on lipid degradation in bajra flour during storage. Journal of Food Science and Technology, 29(1): 51-52.
Praduman. 2006. Grain quality of grey and yellow pearl millet (Pennisetum glaucum L. R. Br.). M.Sc. Thesis, CCS HAU, Hisar, India.
Reddy VP, Faubion JM & Hoseney RC. 1986. Odor generation in ground, stored pearl millet. Cereal Chemistry 63(5): 403-406.
Reichert RD. 1979. The pH – sensitive pigments in pearl millet. Cereal Chemistry, 56: 291-294.
Sangwan A. 2005. Nutritional evaluation and product development from white and yellow pearl millet varieties. M.Sc. Thesis, CCS HAU, Hisar, India.
Sharma A. 2006. Studies on the development of rancidity in stored flour of pearl millet (Pennisetum glaucum (L.) R. Br.). M.Sc. Thesis, CCS HAU, Hisar, India.
Suzuki T, Kim SJ, Mukasa Y, Morishita T, Noda T, Takigawa S, Hashimoto N, Yamauchi H & Matsuura-Endo C. 2010. Effects of lipase, lipoxygenase, peroxidase and free fatty acids on volatile compound found in boiled buckwheat noodles. Journal of the Science of Food and Agriculture, 90(7):1232-1237.
Thiam DA, Drapron R & Richrd-Holard D. 1976. Cause de dalteration des garines de millet de crop. Annales de technologie agricole, 25:253.
Welinder KG, Justsen AF, Kjaersgard IVH, Jensen RB, Rasmussen SK, Jespersen HM & Durox L. 2002. Structural diversity and transcription of class III peroxidase from Arabidopsis thaliana. European Journal of Biochemistry, 267: 6063-6081.
Yadav RK. 2003. Biochemical changes during storage of pearl millet (Pennisetum glaucum (L.) R. Br.). M.Sc. Thesis, CCS HAU, Hisar, India.
Yang X, Wan Z, Perry L, Lu H, Wang Q, Hao C, Li J, Xie F, Yu J, Cui T, Wang T, Li M Ge QH. 2012. Early millet use in northern China. Proceedings of the National Academy of Sciences,USA, pp. 1-5.
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Published
2017-06-25
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Goyal, P., Berwal, M. K., Kumar, P., & Chugh, L. K. (2017). Peroxidase actvity, its isozymes and deterioration of pearl millet [Pennisetum glaucum (L.) R. BR.] flour during storage. Journal of Agriculture and Ecology, 3(3), 41–51. Retrieved from https://saaer.org.in/journals/index.php/jae/article/view/31
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