Scholarlink

<p>Ultraviolet (UV) irradiation is a possible way to improve the technological and bio-functional properties of the finger and proso millet flour. In the present study, UV-irradiation from variable sources (UV-A, UV-B and UV-C) was utilized to treat the finger and proso millet flour at a dose of 0.75&#xa0;J&#xa0;cm<sup>−2</sup>. As a result, there was an improvement in the flour quality as the enzymatic activity (lipase, lipoxygenase and peroxidase) decreased and an increment was observed in the functional and bioactive properties (total flavonoid content, antioxidant activity and reducing power) ascribing to the depolymerisation of starch and protein unfolding. Lipase activity decreased from 6.38 to 2.80&#xa0;mM FFA/min/mg soluble protein and 9.46 to 4.16&#xa0;mM FFA/min/mg soluble protein in UV-C treated finger and proso millet flour respectively. Also, the formation of free radicals during irradiation destroyed the protein structure causing alterations in the quality parameter. Improved properties might also be due to the breakdown of complex carbohydrates into simpler compounds. The control and UV-irradiated millet flour shows peak on 15, 17, 18 and 23° indicating an A-type crystallinity pattern in the X-ray diffraction analysis with a significant reduction in the relative crystallinity on irradiation from 49.68 to 41.24% and 52.08 to 39.76% in finger millet and proso millet flour, respectively on UV treatment. Morphological analysis of millet flours via scanning electron micrography revealed no significant difference in the control and irradiated flour. Further, dynamic rheology and fourier transform infrared spectroscopy carried out the rheological properties and molecular interactions outlining alterations in the viscosity of the dough and modification in the functional group peaks and intensity. Therefore, the UV-irradiation of finger and proso millet flour at a power of 0.75&#xa0;J&#xa0;cm<sup>−2</sup> can be used for flour processing as it shows good quality attributes.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Ultraviolet irradiation-induced changes in enzymatic activity, functional properties, bioactive compounds, crystallinity, and secondary protein fractions of finger millet and proso millet flours

  • 期刊论文

  • 发表日期：

    2025年5月29日

查看全文
  • Manisha Bhandari,
  • Savita Sharma,
  • Rajan Sharma,
  • Hanuman Bobade

摘要

Ultraviolet (UV) irradiation is a possible way to improve the technological and bio-functional properties of the finger and proso millet flour. In the present study, UV-irradiation from variable sources (UV-A, UV-B and UV-C) was utilized to treat the finger and proso millet flour at a dose of 0.75 J cm−2. As a result, there was an improvement in the flour quality as the enzymatic activity (lipase, lipoxygenase and peroxidase) decreased and an increment was observed in the functional and bioactive properties (total flavonoid content, antioxidant activity and reducing power) ascribing to the depolymerisation of starch and protein unfolding. Lipase activity decreased from 6.38 to 2.80 mM FFA/min/mg soluble protein and 9.46 to 4.16 mM FFA/min/mg soluble protein in UV-C treated finger and proso millet flour respectively. Also, the formation of free radicals during irradiation destroyed the protein structure causing alterations in the quality parameter. Improved properties might also be due to the breakdown of complex carbohydrates into simpler compounds. The control and UV-irradiated millet flour shows peak on 15, 17, 18 and 23° indicating an A-type crystallinity pattern in the X-ray diffraction analysis with a significant reduction in the relative crystallinity on irradiation from 49.68 to 41.24% and 52.08 to 39.76% in finger millet and proso millet flour, respectively on UV treatment. Morphological analysis of millet flours via scanning electron micrography revealed no significant difference in the control and irradiated flour. Further, dynamic rheology and fourier transform infrared spectroscopy carried out the rheological properties and molecular interactions outlining alterations in the viscosity of the dough and modification in the functional group peaks and intensity. Therefore, the UV-irradiation of finger and proso millet flour at a power of 0.75 J cm−2 can be used for flour processing as it shows good quality attributes.