Fractionation of cereal grain constituents to study interactions of bioactives with proteins

Cereal grains are essential to human diets, providing vital nutrients and serving as key sources of carbohydrates and protein. With climate change posing challenges, identifying adaptable crops is crucial for global food security. Barley and sorghum stand out due to their resilience and nutritional benefits. They contain various phytochemicals, notably phenolic compounds, which offer health-promoting effects. However, the interaction between sorghum protein and phenolics can form protein-polyphenol complexes that may reduce protein digestibility, compromising nutritional quality. Yet, these complexes could also serve as carriers for bioactive compounds. Understanding the distribution of proteins and phytochemicals, along with their interactions, is essential for enhancing protein digestibility and developing bioactive complexes. This research will fractionate sorghum and barley grains through milling and debranning, analyzing the distribution of proteins and phenolics. Extracted components will be reconstituted to study their interactions, using techniques like electrophoresis, size exclusion chromatography, and FTIR spectroscopy to evaluate changes. The impact of heat treatment on these interactions will also be assessed. Ultimately, this project aims to provide insights for plant breeders, food scientists, and producers, enhancing the nutritional quality and application of sorghum and barley in various products.

Faculty Supervisor:

Trust Beta

Student:

Partner:

Université de Montpellier

Discipline:

Life Sciences

Sector:

Education

University:

University of Manitoba

Program: