Enhanced γ-aminobutyric acid accumulation, alleviated componential deterioration and technofunctionality loss of germinated wheat by hypoxia stress
作者： Pei Wang , Kexin Liu , Zhenxin Gu , Runqiang Yang
DOI: 10.1016/J.FOODCHEM.2018.07.050
关键词: Germination 、 Hypoxia (medical) 、 Starch 、 Food science 、 Aminobutyric acid 、 Chemistry 、 Gluten 、 Biofortification 、 Ingredient
摘要: Germination is an effective biofortification strategy to enhance micronutrients of staple grains. The current study targeted at comparing the effects normoxia and hypoxia on γ-aminobutyric acid (GABA) content componential changes underlying technofunctionality germinated wheat. Compared with ungerminated wheat, GABA maximumly enhanced by 88.73% 50.70% in hypoxia- normoxia-germinated wheat (HGW NGW), respectively. Hypoxia suppressed germination degree which better preserved technofunctionality. NGW, proteolytic α-amylase activities were partially inhibited for HGW, resulting higher protein starch content. diminishment gluten marcopolymers soluble high-molecular-weight proteins, conversion α-helices β-turns alleviated contributed more viscoelastic dough. Meanwhile, superior pasting gelation properties mainly due activity HGW. results suggested that HGW flour can be exploited as a functional ingredient.
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