Extraction and identification of phospholipids from whole grain kabog millet flour and predictive effects on starch binding and retrogradation
2021
Hao, Boxu | Narciso, Joan Oñate | Nyström, Laura
Kabog millet, an indigenous gluten-free cereal grain from the Philippines, is considered an ecotype of Panicum miliaceum L. (proso millet). Phospholipids (PLs) from kabog millet could improve the texture of kabog millet food products, such as breads and cookies, by their interaction with starch. Besides their influence on baking properties of flours, PLs have been studied for their health effects. No information exists regarding the PL content of kabog millet. In our study, we analysed the content and identity of PLs from whole grain kabog millet flour. Phosphatidylcholine (PC), phosphatidylethanolamine (PE), phosphatidylinositol (PI) and lysophosphatidylcholine (LPC) were found to be present in whole grain kabog millet flour. To test PL-starch interactions, rice, maize, and potato starches, and commercial amylopectin were mixed with commercial soy PC and the viscosity was measured with a rheometer. Models of PL-amylose/amylopectin complexes were deduced from rheology, iodine capacity, and isothermal titration calorimetry (ITC) experiments. PLs can bind with starch and inhibit its retrogradation by increasing the viscosity after gelatinisation. In summary, whole grain kabog millet flour contains PC, PE, PI, and LPC, which can potentially affect the retrogradation of baked products made from kabog millet flour.
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