Lipase – The fascinating dynamics of enzyme in seed storage and germination – A real challenge to pearl millet

Lipase – The fascinating dynamics of enzyme in seed storage and germination – A real challenge to pearl millet

•Pearl millet is considered as ‘nutri-cereal’ because of high nutrient density.•Lipase is stable and versatile enzyme involved in diverse biological processes.•Lipase causes hydrolytic rancidity and off-odour development in pearl millet flour.•Identified 2180 putative lipase transcripts from pearl m...

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Bibliographic Details
Published in:Food chemistry Vol. 361; p. 130031
Main Authors: Kumar, Ranjeet R., Bhargava, D.V., Pandit, Kangkan, Goswami, Suneha, Mukesh Shankar, S., Singh, Sumer P., Rai, Gyanendra K., Tara Satyavathi, C., Praveen, Shelly
Format: Journal Article
Language:English
Published: Elsevier Ltd 01-11-2021
Subjects:
Flour-quality
Lipase
Millets
Nutrient density
Oxidative rancidity
Pearl millet
Peroxidase
Nutrient density
PUFA
Flour-quality
Oxidative rancidity
Millets
Pearl millet
Peroxidase
TAG
Lipase
PM
PPO
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Summary:•Pearl millet is considered as ‘nutri-cereal’ because of high nutrient density.•Lipase is stable and versatile enzyme involved in diverse biological processes.•Lipase causes hydrolytic rancidity and off-odour development in pearl millet flour.•Identified 2180 putative lipase transcripts from pearl millet.•Physiochemical treatments reduce the lipase activity in pearl millet flour. Pearl millet is considered as ‘nutri-cereal’ because of high nutrient density of the seeds. The grain has limited use because of low keeping quality of the flour due to the activities of rancidity causing enzymes like lipase, lox, pox and PPO. Among all the enzymes, lipase is most notorious because of its robust nature and high activity under different conditions. we have identified 2180 putative transcripts showing homology with different variants of lipase precursor through transcriptome data mining (NCBI BioProject acc. no. PRJNA625418). Lipase plays dual role of facilitating the germination of seeds and deteriorating the quality of the pearl millet flour through hydrolytic rancidity. Different physiochemical methods like heat treatment, micro oven, hydrothermal, etc. have been developed to inhibit lipase activity in pearl millet flour. There is further need to develop improved processing technologies to inhibit the hydrolytic and oxidative rancidity in the floor with enhanced shelf-life.
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ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2021.130031