Minor components of grains

Question 1

Phytic acid

Answer 1

Present mainly in Bran
Decreases solubility of minerals, proteins, carbs
Anti-nutritional factor + Chelating functionality
A problem in animal industry

Question 2

Phytase activity

Answer 2

An enzyme to counter phytic acid (converts to inositol + phosphates)
Increases mineral, protein, carbs, fiber bioavailability
Enhance Xylanase hydrolysis

Question 3

Spouting/malting/germination

Answer 3

Increases mineral bioavailability

Question 4

What are the major Phenolic acids of grains
How are they usually found?

Answer 4

Ferulic acid (bran layer) + Coumaric acid (originate from Cinnamic acid)
Found usually associated with fiber and protein

Question 5

Activity of phenolic acids

Answer 5

When bound:
Antioxidant + cancer prevention
Decrease the solubility of proteins and fiber,
decrease xylanase activity,
Ferulic acid esterified with arabinoxylan (AX)

Question 6

Ferulic acid esterase

Answer 6

Enhances activity of xylanase hydrolysis = improved fiber

Question 7

Oat Avenanthramides

Answer 7

phenolic compound that is specific to Oats that has anti-cancer, anti inflammatory, skin health and antioxidant properties

Question 8

Difference between an endo and an exo enzyme

Answer 8

Endo - hydrolyzes within
Exo- hydrolyzes on the non-reducing ends

Question 9

Raffinose

Answer 9

Galactose + Glucose + Fructose -(glycosidic bonds)
Pulse grains
Indigestible and highly fermentable
Flatulence

Question 10

Sterols

Answer 10

Found in high amounts in oilseeds, Cell membrane
Plant sterols (Phytosterols) helps reduce cholesterol levels
Four ring structure. emulsifiers and stabilizers in food,

Question 11

Lignans

Answer 11

Found in whole grains, flax seeds + Sesame seeds
Low molecular weight polyphenolic compounds
Have antioxidant and anti inflammatory properties

Question 12

Saponin:

Answer 12

High in plants and grains (Legumes = main)
Triterpene glycosides
Soaps, medicine, fire extinguishers,
Foaming agents and emulsifiers
Remove through rinsing or pearling

Question 13

Tannins

Answer 13

Found in plant parts + Faba bean
Polyphenolic biomolecules
Bind to proteins and reduce their digestibility by decreasing protease ability to recognize → Anti nutritional effect
Stabilize collagen fibers

Question 14

Lectins

Answer 14

Soybeans (SBA) / raw kidney beans
Protein molecules
they are bound to carbohydrates, highly specific for sugar groups = agglutination → Anti-nutritional
Inactivate by: processing and perp (heat)

Question 15

Trypsin inhibitors

Answer 15

High in legumes (Soybeans) , trypsin is involved in breaking down proteins, so trypsin inhibitors are protein digestion regulators - anti-nutritional
Protein molecules
Inactivate: moist-het treatments

Question 16

Barley malt and industrial uses?

Answer 16

Germinated barley grain
Beer to create wort - hot water and malt powder
Used as a sweetener
Used in the production of enzymes and fructose corn syrup
Dietary fiber, and maltodextrins