IMPROVEMENT OF PEARL MILLET (Pennisetum glaucum (L.) R. BR) PROLAMIN EXTRACTABILITY: CHROMATOGRAPHIC SEPARATION, CHARACTERIZATION AND FUNCTIONAL PROPERTIES

Pearl millet is a gluten free cereal resistant to drought, diseases and pests. The major protein fraction in pearl prolamin the alcohol soluble called pennisetin. Researches on factors affecting pennisetin extraction its functional properties are still very scant. In this paper, effect of temperature, reducing agents (β-mercaptoethanol, dithiothreitol or sodium metabisulfite) hydroxide was assessed. Samples were characterized by amino acid (AA) analysis, SDS-Page reversed phase high-performance liquid chromatography (RP-HPLC). Pennisetin extracted with high purity (90.1%) from grain flour (PMF) using 70% aqueous ethanol containing 1% metabisulfite 0.2% at 60°C. confirmed showed three subunits corresponding 27-, 22- 12 kDa-pennisetins. percentage essential acids (68.55%) higher than that PMF (41.64%). hydrophobic character presence 45.49% acids. Functional investigated. Compared PMF, exhibited comparable oil water binding capacities foaming capacity emulsifying activity index but lower emulsion stability. similar relatively common used proteins wheat, sorghum, rice peanut. Excluding water, foam capacities, all significantly different (p≤0.05).The findings suggest increasing use as nutritional health promoting agent for vegans celiac patients.