Abstract
Pearl millet is a gluten free cereal resistant to drought, diseases and pests. The major protein fraction in pearl millet is prolamin the alcohol soluble fraction called pennisetin. Researches on the factors affecting pennisetin extraction and on its functional properties are still very scant. In this paper, the effect of temperature, reducing agents (β-mercaptoethanol, dithiothreitol or sodium metabisulfite) and sodium hydroxide on pennisetin extraction was assessed. Samples were characterized by protein and amino acid (AA) analysis, SDS-Page and reversed phase high-performance liquid chromatography (RP-HPLC). Pennisetin was extracted with high protein purity (90.1%) from pearl millet grain flour (PMF) using 70% aqueous ethanol containing 1% sodium metabisulfite and 0.2% sodium hydroxide at 60°C. SDS-Page confirmed pennisetin extraction and showed three subunits corresponding to the 27-, 22- and 12 kDa-pennisetins. The percentage of essential amino acids in pennisetin (68.55%) was higher than that in PMF (41.64%). The hydrophobic character of pennisetin was confirmed by the presence of 45.49% of hydrophobic amino acids. Functional properties of pennisetin and PMF were investigated. Compared to PMF, pennisetin exhibited comparable oil and water binding capacities and higher foaming capacity and emulsifying activity index but with lower emulsion stability. Pennisetin functional properties were similar or lower relatively to common used proteins of wheat, sorghum, rice or peanut. Excluding water, oil binding and foam capacities, all the functional properties of pennisetin and PMF were significantly different (p≤0.05).The findings suggest increasing the use of pennisetin and PMF as nutritional and health promoting agent for vegans and celiac patients.
Highlights
IntroductionPearl millet is a drought-resistant crop with short growing season and good resistance to diseases and pests (Sarita, 2016)
Oil binding and foam capacities, all the functional properties of pennisetin and pearl millet grain flour (PMF) were significantly different (p≤0.05).The findings suggest increasing the use of pennisetin and PMF as nutritional and health promoting agent for vegans and celiac patients
To the best of our knowledge, this solvent allowed extracting the highest percentage of pennisetin with protein content exceeding 90 % and higher level of essential amino acid (AA) (68.55%) than PMF (41.64%)
Summary
Pearl millet is a drought-resistant crop with short growing season and good resistance to diseases and pests (Sarita, 2016) This gluten free cereal contains higher levels of essential amino acids (AA) than maize, rice, wheat and sorghum methionine, cysteine and lysine (Akinola et al, 2017; Kasaoka et al, 1999; Mokrane, 2010). It is rich in dietary fibers, minerals, unsaturated acids and bioactive proteins (Bora et al, 2019; Esfandi et al, 2019; Gwamba et al, 2019). Water and oil binding capacities, gelling, foaming and emulsifying properties of extracted pennisetin and PMF were investigated
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