Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab, 141004, India.
Plant Foods Hum Nutr. 2021 Mar;76(1):118-124. doi: 10.1007/s11130-021-00881-z. Epub 2021 Feb 26.
Wheat grains were germinated at different time (12, 24, 36, and 48 h) and temperature (25, 30, and 35°C) to enhance the functionality of resultant flour. Results revealed that an increase in germination time and temperature enhanced the in vitro digestibility of starch (10.35-42.30 %) and proteins (6.31-44.02 %) owing to their depolymerization by hydrolytic enzymes. Total phenolic and flavonoid content of wheat during germination at variable conditions were enhanced significantly (p < 0.05) from 3.62 to 5.54 mg GAE/g and 32.06 to 54.33 mg QE/100 g, respectively. Germination at elevated temperature (35°C) for a prolonged time (48 h) increased the DPPH RSA by 58.85 %, reducing power by 80.40 % and metal chelating activity by 112.26 % as a result of the structural breakdown of bound phenolics. Increased activity of hydrolytic enzymes also results in a continuous reduction in the viscosity and lightness values of wheat flour. Tailored germination, therefore, can be offered as a tool to increase the nutrient digestibility and bioactive potential of wheat thus resulting in producing the naturally modified flour with enhanced functionality.
小麦籽粒在不同的时间（12、24、36 和 48 小时）和温度（25、30 和 35°C）下进行发芽，以增强面粉的功能。结果表明，由于水解酶的解聚作用，发芽时间和温度的增加提高了淀粉（10.35-42.30%）和蛋白质（6.31-44.02%）的体外消化率。在不同条件下发芽时，小麦中的总酚和类黄酮含量分别显著提高（p<0.05），从 3.62 增加到 5.54 mg GAE/g 和从 32.06 增加到 54.33 mg QE/100 g。在高温（35°C）下长时间（48 小时）发芽会导致 DPPH RSA 增加 58.85%，还原力降低 80.40%，金属螯合活性降低 112.26%，这是由于结合酚的结构破坏所致。水解酶活性的增加也导致小麦粉的粘度和明度值不断降低。因此，定制发芽可以作为一种工具，提高小麦的营养消化率和生物活性潜力，从而生产出具有增强功能的天然改性面粉。
