Germination-induced modifications of starch structure, flour-processing characteristics, and in vitro digestive properties in maize

Lipeng Liu; Xin Jiang; Yelinxin Chen; Sanabil Yaqoob; Lin Xiu; Huimin Liu; Mingzhu Zheng; Dan Cai; Jingsheng Liu

doi:10.1016/j.fochx.2024.101430

Germination-induced modifications of starch structure, flour-processing characteristics, and in vitro digestive properties in maize

Food Chem X. 2024 Apr 30:22:101430. doi: 10.1016/j.fochx.2024.101430. eCollection 2024 Jun 30.

Authors

Lipeng Liu^{1

2}, Xin Jiang^{1

2}, Yelinxin Chen^{1

2}, Sanabil Yaqoob^{1

2}, Lin Xiu^{1

2}, Huimin Liu^{1

2}, Mingzhu Zheng^{1

2}, Dan Cai^{1

2}, Jingsheng Liu^{1

2}

Affiliations

¹ College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China.
² National Engineering Research Center for Wheat and Corn Deep Processing, Changchun, Jilin 130118, China.

Abstract

Current research on maize germination suffers from long sampling intervals, and the relationship between the starch structure and the processing properties of flour in maize is still unclear. This study observed the effect of germination on the structure and composition of maize starch and the processing properties of maize flour over a 72 h period using a short interval sampling method. At 36 h, the short-range ordered structure, crystallinity, and enthalpy of starch reached the highest values of 1.02, 34.30%, and 9.90 J/g, respectively. At 72 h, the ratios of rapidly-digested starch (RDS) and slowly-digested starch (SDS) enhanced to 29.37% and 28.97%; the RS content reduced to 35.37%; and the flow properties of the starch were improved. This study enhances the understanding of the effects of germination on the processing properties of maize starch and flour, determines the appropriate application, and recommends the use of germination in the food industry.

Keywords: Basic composition; Germination; Maize; Maize processing properties; Starch structure.