Effect of Ultrasonic Induction on the Main Physiological and Biochemical Indicators and γ-Aminobutyric Acid Content of Maize during Germination

被引：8
作者：
Zhang, Liangchen [1 ]
Hao, Nan [2 ]
Li, Wenjuan [3 ]
Zhang, Baiqing [3 ]
Shi, Taiyuan [1 ]
Xie, Mengxi [1 ]
Yu, Miao [1 ]
机构：
[1] Liaoning Acad Agr Sci, Inst Food & Proc, Shenyang 110161, Peoples R China
[2] Liaoning Acad Agr Sci, Corn Res Inst, Shenyang 110161, Peoples R China
[3] Shenyang Normal Univ, Coll Food Sci & Technol, Shenyang 110034, Peoples R China
来源：
FOODS | 2022年 / 11卷 / 09期
关键词：
ultrasonic; maize; germination; physiological and biochemical indicators; gamma-aminobutyric acid; ORYZA-SATIVA L; BROWN RICE; AMINO-ACIDS; PHYSICOCHEMICAL PROPERTIES; GLUTAMATE-DECARBOXYLASE; DIFFERENT TEMPERATURES; SEEDLING GROWTH; BARLEY SEED; STARCH; FLOUR;
D O I：
10.3390/foods11091358
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Research on the nutrient content of cereal grains during germination is becoming a hot topic; however, studies on germinated maize are still scarce. This study aimed to provide a technical reference and theoretical basis for the development of functional maize health foods and to expand the application of ultrasonic technology in the production of germinated grains. In this study, the germination rate of maize was used as the evaluation index, and the ultrasonic frequency, ultrasonic temperature, and induction time were selected as the influencing factors in orthogonal experiments to determine the optimal process parameters for ultrasonic induction of maize germination (ultrasonic frequency of 45 kHz, ultrasonic temperature of 30 degrees C, and ultrasonic induction time of 30 min). Based on this process, the effects of ultrasonic induction on the main physiological, biochemical, and gamma-aminobutyric acid contents of maize during germination were investigated. The results showed that the respiration of the ultrasonic treated maize was significantly enhanced during germination, resulting in a 27% increase in sprout length, as well as a 4.03% higher dry matter consumption rate, and a 2.11% higher starch consumption rate. Furthermore, the reducing sugar content of germinated maize increased by 22.83%, soluble protein content increased by 22.52%, and gamma-aminobutyric acid content increased by 30.55% after ultrasonic induction treatment. Throughout the germination process, the glutamate acid decarboxylase activity of the ultrasonically treated maize was higher than that of the control group, indicating that ultrasonication can promote maize germination, accelerate the germination process, and shorten the enrichment time of gamma-aminobutyric acid in germinated maize. The results of this study can be applied to the production of gamma-aminobutyric acid enrichment in germinated maize.
引用
收藏
页数：15
相关论文
共 56 条
[1]   Ultrasonic assisted phenolic elicitation and antioxidant potential of common bean (Phaseolus vulgaris) sprouts [J].
Ampofo, Josephine Oforiwaa ;
Ngadi, Michael .
ULTRASONICS SONOCHEMISTRY, 2020, 64 (64)
[2]   GABA in plants:: just a metabolite? [J].
Bouché, N ;
Fromm, H .
TRENDS IN PLANT SCIENCE, 2004, 9 (03) :110-115
[3]  
BRADFORD MM, 1976, ANAL BIOCHEM, V72, P248, DOI 10.1016/0003-2697(76)90527-3
[4]  
Carrera C., 2015, ULTRASON SONOCHEM, V22, P499, DOI [10.1016/j.ultsonch.2014.05.021, DOI 10.1016/J.ULTSONCH.2014.05.021]
[5]  
Chen H., 2016, FOOD CHEM, V191, P120, DOI [10.1016/j.foodchem.2015.01.083, DOI 10.1016/J.FOODCHEM.2015.01.083]
[6]  
Chiu K.Y., 2015, ONCOLOGY-BASEL, V88, P126
[7]  
Cho D.H., 2016, FOOD CHEM, V196, P259, DOI [10.1016/j.foodchem.2015.09.025, DOI 10.1016/J.FOODCHEM.2015.09.025]
[8]   Effect of Ultrasonic Treatment of Brown Rice at Different Temperatures on Cooking Properties and Quality [J].
Cui, Lu ;
Pan, Zhongli ;
Yue, Tanli ;
Atungulu, Griffiths G. ;
Berrios, Jose .
CEREAL CHEMISTRY, 2010, 87 (05) :403-408
[9]  
Ding J., 2019, FOOD CHEM, V283, P239, DOI [10.1016/j.foodchem.2018.12.136, DOI 10.1016/J.FOODCHEM.2018.12.136]
[10]  
Ding J., 2018, ULTRASONSONOCHEM, V40, P791, DOI [10.1016/j.ultsonch.2017.08.029, DOI 10.1016/J.ULTSONCH.2017.08.029]
123456