Novel mode of kafirin modification using combination of enzyme and thermal treatment to expand its food application.

Jyoti, Semwal and Meera, M. S. (2024) Novel mode of kafirin modification using combination of enzyme and thermal treatment to expand its food application. Food Chemistry, 460. p. 140489.

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Abstract

Kafirin in sorghum inhibits starch digestion and exhibits antioxidant properties, however its potential in food industry remains unexplored. Therefore, the study was aimed to explore and improve the potential of kafirin as natural carbohydrate blocker using papain (6 NFU/mL) and/or infrared treatment (220 ◦C/3 min). Results indicated that the combined treatment, PIR (infrared + papain) is the most efficient treatment to modify kafirin. PIR generated a new ~37 kDa high molecular weight moiety in kafirin with a crystal size of 157.44 Å. All samples showed superior antioxidant activity post-treatments, with PIR exhibiting highest scavenging activity from 31.09 to 82.97%, 15.09 to 42.82%, and 25.92 to 38.58% for DPPH, FRAP, and ABTS, respectively. PIRmodified kafirin limited malondialdehyde production, and increased α-amylase and α-glucosidase inhibition. Incorporation of 7.5% kafirin in corn starch increased resistant starch from 5.09 to 21.04% after cooking, which suggests potential of kafirin in development of diabetic-friendly food formulations.

Item Type:	Article
Uncontrolled Keywords:	Prolamin Papain Infrared Antioxidant Enzyme inhibition Diabetes
Subjects:	600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins 600 Technology > 08 Food technology > 21 Cereals > 06 Sorghum
Divisions:	Grain Science and Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	18 Dec 2024 08:51
Last Modified:	18 Dec 2024 08:51
URI:	http://ir.cftri.res.in/id/eprint/18856

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