Programa Regional de Posgrado en Biotecnología, Facultad Ciencias Químico Biológicas (FCQB), Universidad Autónoma de Sinaloa (UAS), Cd Universitaria, AP 1354, CP 80,000, Culiacán, Sinaloa, Mexico.
Programa de Posgrado en Ciencia y Tecnología de Alimentos, FCQB-UAS, Cd Universitaria, AP 1354, CP 80,000, Culiacán, Sinaloa, Mexico.
Plant Foods Hum Nutr. 2019 Jun;74(2):192-199. doi: 10.1007/s11130-019-00717-x.
Germination of grains is a bioprocess of emerging interest to improve nutritional and nutraceutical profile of cereals in a natural way. The aim of this work was to identify optimal germination conditions (temperature/duration) for producing a functional blue maize flour with maximum values of protein content (PC), antioxidant activity (AoxA), and total phenolic and anthocyanin contents (TPC, TAC). A central composite rotatable experimental design (response surface methodology) with two factors [Germination temperature (Gtemp, 20-40 °C) / Germination duration (Gdur, 12-220 h)] in five levels was used (13 treatments). Blue maize seeds were soaked in distilled water (25 °C / 12 h) before germination. The sprouts were dried, tempered (25 °C), and ground to obtain germinated blue maize flours (GBMF). The prediction models developed for each response variable showed high coefficients of determination, demonstrating their adequacy to explain the variations in experimental data. Maximum values of PC, AoxA, TPC, and TAC were attained at Gtemp = 26.9 °C / Gdur = 207.7 h. Optimized germinated blue maize flour (OGBMF) presented higher PC (+38.48%), AoxA (ABTS: +192%, ORAC: +160%, DPPH: +148%), TPC (+79%), and TAC (+9.9%) than unprocessed blue maize flour (UBMF). Germination at optimal conditions is an effective strategy to increase the nutritional/nutraceutical quality of blue maize seeds, thus the flour of these germinated seeds could be used for the development of functional foods.
谷物萌发是一种生物过程，人们对其越来越感兴趣，希望能以自然的方式改善谷物的营养和营养特性。本工作的目的是确定最佳萌发条件（温度/时间），以生产具有最高蛋白质含量（PC）、抗氧化活性（AoxA）和总酚和花青素含量（TPC、TAC）的功能性蓝玉米粉。采用两因素[萌发温度（Gtemp，20-40°C）/萌发时间（Gdur，12-220 h）]的中心组合旋转实验设计（响应面法），在五个水平（13 种处理）下进行实验。蓝玉米种子在萌发前用蒸馏水（25°C/12 h）浸泡。将芽苗干燥、调质（25°C）并研磨，以获得萌发的蓝玉米粉（GBMF）。为每个响应变量开发的预测模型显示出高的决定系数，表明它们能够充分解释实验数据的变化。PC、AoxA、TPC 和 TAC 的最大值出现在 Gtemp=26.9°C/Gdur=207.7 h。优化的萌发蓝玉米粉（OGBMF）的 PC（+38.48%）、AoxA（ABTS：+192%，ORAC：+160%，DPPH：+148%）、TPC（+79%）和 TAC（+9.9%）均高于未加工的蓝玉米粉（UBMF）。在最佳条件下萌发是提高蓝玉米种子营养/营养特性的有效策略，因此这些萌发种子的面粉可用于功能性食品的开发。
