title: Isolation of Functional Components β-Glucan and γ-Amino Butyric Acid from Raw and Germinated Barnyard Millet (Echinochloa frumentaceae) and their Characterization.
abstract: The study was carried out to analyze the characteristics of two functional constituents' viz. γ-amino butyric acid (GABA) and β-glucan extracted from raw and germination barnyard millet (var. PRJ-1). A significant (P ≤ 0.05) effect of germination (sprouting) was observed in yield, chemical composition, functional, rheological and antioxidant properties of β-glucan and GABA. The yield of GABA extract was 12.34 % and the content increased from 6.37 mg/100 g in raw to 35.70 mg/100 g in germinated sample. The DPPH, total antioxidant and hydrogen peroxide scavenging activities of GABA extract increased after germination from 45.34 to 65.34 %, 15.3 to 33.3 millimole/g and 38.4 to 64.7 millimole/g, respectively. The yield of β-glucan extract of raw and germinated flour was 6.05 and 5.01 % whereas the β-glucan contents were 83.30 and 79.64 %, respectively. The functional properties of β-glucan i.e., swelling power, water binding capacity and DPPH scavenging activity increased from 1.45 to 1.76 g/g, 2.13 to 2.32 g/g and 44.39 to 57.42 %, respectively, after germination. Similarly there was an increase in the storage modulus after germination process which attributes a better viscoelastic capacity of β-glucan at low frequencies. The results exploit that the β-glucan and GABA might promise a polymeric incipient to be implemented as food additives with variable functional and structural characteristics.
authors.affiliation: Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab, 148106, India.
authors.forename: Seema
authors.initials: S
authors.lastname: Sharma
authors.affiliation: Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab, 148106, India.
authors.forename: Dharmesh C
authors.initials: DC
authors.lastname: Saxena
authors.affiliation: Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab, 148106, India. charanjitriar@yahoo.com.
authors.forename: Charanjit S
authors.initials: CS
authors.lastname: Riar
mesh_terms: D000975:Antioxidants / Q000032:analysis; D004041:Dietary Fats / Q000032:analysis; D004044:Dietary Proteins / Q000032:analysis; D031747:Echinochloa / Q000737:chemistry*; D005433:Flour / Q000032:analysis; D005504:Food Analysis; D018525:Germination; D012212:Rheology; D047071:beta-Glucans / Q000032:analysis*; D005680:gamma-Aminobutyric Acid / Q000032:analysis*
chemical_list: D000975:Antioxidants; D004041:Dietary Fats; D004044:Dietary Proteins; D047071:beta-Glucans; D005680:gamma-Aminobutyric Acid
keywords: Antioxidant properties; GABA; Germination; Rheology; β-glucan