期刊
JOURNAL OF CEREAL SCIENCE
卷 76, 期 -, 页码 131-139出版社
ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD
DOI: 10.1016/j.jcs.2017.06.003
关键词
Sorghum; Germination; Functional properties; Protein solubility
Sorghum was germinated for different time (12, 24, 36 and 48 h) at different temperatures (25, 30 and 35 degrees C) and the changes in their nutritional and functional properties of germinated sorghum flour were assessed and compared with native sorghum flour. Germination inversely affects the crude protein, fat, fibre and ash content. A decrease in water absorption and swelling power and increase in oil absorption capacity was observed due to enzymatic starch modification as the germination duration progressed. Germination of sorghum increased the gel consistency while paste clarity was decreased as compared to native flour. Proteins were modified by action of enzymes during higher germination time and temperature conditions, which results in significantly higher protein solubility of germinated sorghum flour, which also result in enhancing the foaming and emulsifying properties of the flour. Lowest % synersis value and least gelation concentrations were observed in native sorghum has, which increased during germination and were highest in sorghum germinated for 48 h at 35 degrees C. Germination in overall can be used as low cost natural bio-processing technique for the preparation of modified flour with enhanced function properties without chemical modification or genetic engineering. (C) 2017 Elsevier Ltd. All rights reserved.
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