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<p>Germination has a huge potential to improve the nutritional and functional properties of grains. The current study was performed to optimize the conditions for the germination of Quality Protein Maize (QPM). The effect of germination treatment on the bio-techno-functional properties of QPM flour was assessed. Germination induced differential effects on functional properties, with enhancements observed in oil absorption capacity, solubility indices, and gel consistency. Oil absorption capacity increased from 104.04&#xa0;g/100&#xa0;g to 134.21&#xa0;g/100&#xa0;g, water solubility index from 12.66% to 26.39%, and gel consistency from 30.48&#xa0;mm to 38.44&#xa0;mm after 72&#xa0;h germination at 30&#xa0;°C. Conversely, water absorption capacity decreased from 160.53&#xa0;g/100&#xa0;g to 126.78&#xa0;g/100&#xa0;g, paste clarity from 38.86% to 24.61%, and swelling power from 7.12&#xa0;g/g to 5.28&#xa0;g/g with extended germination at 30&#xa0;°C. The findings suggested elevated levels of total phenolic content (TPC) from 283.39 to 320.65&#xa0;mg GAE/ 100&#xa0;g at 25&#xa0;°C, which further increased to 343.70&#xa0;mg GAE/100&#xa0;g at 30&#xa0;°C. Total flavonoid content (TFC) and antioxidant activity also escalated with an increase in germination time and temperature. The modulations at the molecular level were confirmed by the scanning electron micrographs of germinated seed flour. Further, changes in the peaks of FTIR spectra and the emergence of new peaks were also reported.</p>

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Controlled germination-induced macromolecular alterations affecting the functional and bioactive behaviour of quality protein maize

  • 期刊论文

  • 发表日期：

    2025年10月10日

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  • Savita Sharma,
  • Kritika Sharma,
  • Rajan Sharma,
  • Hanuman Bobade,
  • Baljit Singh,
  • Manisha Bhandari

摘要

Germination has a huge potential to improve the nutritional and functional properties of grains. The current study was performed to optimize the conditions for the germination of Quality Protein Maize (QPM). The effect of germination treatment on the bio-techno-functional properties of QPM flour was assessed. Germination induced differential effects on functional properties, with enhancements observed in oil absorption capacity, solubility indices, and gel consistency. Oil absorption capacity increased from 104.04 g/100 g to 134.21 g/100 g, water solubility index from 12.66% to 26.39%, and gel consistency from 30.48 mm to 38.44 mm after 72 h germination at 30 °C. Conversely, water absorption capacity decreased from 160.53 g/100 g to 126.78 g/100 g, paste clarity from 38.86% to 24.61%, and swelling power from 7.12 g/g to 5.28 g/g with extended germination at 30 °C. The findings suggested elevated levels of total phenolic content (TPC) from 283.39 to 320.65 mg GAE/ 100 g at 25 °C, which further increased to 343.70 mg GAE/100 g at 30 °C. Total flavonoid content (TFC) and antioxidant activity also escalated with an increase in germination time and temperature. The modulations at the molecular level were confirmed by the scanning electron micrographs of germinated seed flour. Further, changes in the peaks of FTIR spectra and the emergence of new peaks were also reported.