Transformative effects of lactic acid fermentation on maize and quality protein maize: Phytochemical characterization, functional properties, and structural features

IF 2.2 4区 农林科学 Q3 CHEMISTRY, APPLIED Cereal Chemistry Pub Date : 2024-08-29 DOI:10.1002/cche.10828
Kritika Sharma, Savita Sharma, Rajan Sharma, Hanuman Bobade, Baljit Singh, Ramesh Kumar
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Abstract

Background and Objective

Fermentation has a huge potential to improve the nutritional and functional properties by using the biological activity of the grain itself. The current study was performed to optimize the conditions for the fermentation of Quality Protein Maize (QPM) and maize further; the impact of fermentation treatment on the bio-techno-functional properties of QPM and maize flour was assessed.

Findings

The technological properties, including oil absorption capacity, water solubility index, emulsion activity and stability, foaming capacity and stability, protein solubility, gel consistency, and least gelation concentration, were found to be increased with the fermentation treatment, while water absorption capacity, paste clarity, and swelling power observed a decline. The findings suggested elevated levels of all the bioactive constituents with the fermentation process. The modulations at the molecular level were confirmed by the scanning electron micrographs of fermented flour. Further, changes in the peaks of Fourier transform infrared spectra and the emergence of new peaks were also reported.

Conclusions

The fermentation treatment altered the techno-functional properties, bioactive constituents, macromolecular structure, and molecular interactions of QPM and maize flour.

Significance and Novelty

Limited literature is available dedicated to the assessment of the nutritional, techno-functional, and phytochemical components in QPM and maize as influenced by the fermentation process. Further, changes in the structural and molecular interactions in the flour components due to fermentation treatment have not been studied comprehensively.

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乳酸发酵对玉米和优质蛋白玉米的转化作用:植物化学特征、功能特性和结构特征
背景和目的发酵在利用谷物本身的生物活性改善其营养和功能特性方面潜力巨大。本研究对优质蛋白玉米(QPM)和玉米进一步发酵的条件进行了优化,并评估了发酵处理对优质蛋白玉米和玉米粉的生物技术功能特性的影响。研究结果发现,随着发酵处理的进行,包括吸油能力、水溶性指数、乳化活性和稳定性、发泡能力和稳定性、蛋白质溶解度、凝胶稠度和最小凝胶浓度在内的技术特性都有所提高,而吸水能力、糊状物透明度和膨胀力则有所下降。研究结果表明,发酵过程中所有生物活性成分的含量都有所提高。发酵面粉的扫描电子显微照片证实了分子水平的变化。结论发酵处理改变了 QPM 和玉米粉的技术功能特性、生物活性成分、大分子结构和分子相互作用。意义和新颖性专门评估 QPM 和玉米中营养、技术功能和植物化学成分受发酵过程影响的文献有限。此外,对发酵处理导致的面粉成分结构和分子相互作用的变化尚未进行全面研究。
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来源期刊
Cereal Chemistry
Cereal Chemistry 工程技术-食品科技
CiteScore
5.10
自引率
8.30%
发文量
110
审稿时长
3 months
期刊介绍: Cereal Chemistry publishes high-quality papers reporting novel research and significant conceptual advances in genetics, biotechnology, composition, processing, and utili­zation of cereal grains (barley, maize, millet, oats, rice, rye, sorghum, triticale, and wheat), pulses (beans, lentils, peas, etc.), oil­seeds, and specialty crops (amaranth, flax, quinoa, etc.). Papers advancing grain science in relation to health, nutrition, pet and animal food, and safety, along with new methodologies, instrumentation, and analysis relating to these areas are welcome, as are research notes and topical review papers. The journal generally does not accept papers that focus on nongrain ingredients, technology of a commercial or proprietary nature, or that confirm previous research without extending knowledge. Papers that describe product development should include discussion of underlying theoretical principles.
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