食品科学

• 技术应用 • 上一篇    

低氧胁迫下发芽玉米淀粉特性及高γ-氨基丁酸玉米饮料开发

尹永祺1,吴进贤1,刘春泉2,李大婧2,杨润强1,顾振新1,*   

  1. 1.南京农业大学食品科技学院,农业部农畜产品加工与质量控制重点开放实验室,江苏 南京 210095;
    2. 江苏省农业科学院农产品加工研究所,江苏 南京 210014
  • 出版日期:2014-03-25 发布日期:2014-04-04
  • 通讯作者: 顾振新
  • 基金资助:

    江苏高校优势学科建设工程项目;江苏省农业科技自主创新资金项目(CX(11)2067)

Starch Properties of Germinating Maize (Zea mays L.) under Hypoxia Stress and Development of GABA-Enriched Maize Beverage

YIN Yong-qi1, WU Jin-xian1, LIU Chun-quan2, LI Da-jing2, YANG Run-qiang1, GU Zhen-xin1,*   

  1. 1. Key Laboratory of Agricultural and Animal Products Processing and Quality Control, Ministry of Agriculture,
    College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China;
    2. Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
  • Online:2014-03-25 Published:2014-04-04
  • Contact: GU Zhen-xin

摘要:

以糯玉米(京甜紫花糯)为试材,研究低氧胁迫下其籽粒发芽期间淀粉特性变化,筛选了高γ-氨基丁酸(γ-aminobutyric acid,GABA)含量的玉米保健饮料的稳定剂及产品配方。结果表明,玉米经低氧胁迫发芽72 h,GABA含量增加12.2 倍,达0.65 mg/g,淀粉含量显著下降,淀粉糊透光率降低27.8%,淀粉持水性、持油性和乳化性均增强,淀粉乳化稳定性降低7.4%;玉米匀浆最佳料液比1∶8,最优复合稳定剂为羧甲基纤维素钠0.03%、藻酸丙二醇酯0.09%、海藻酸钠0.04%和黄原胶0.06%,其饮料静置沉淀率最低,仅为3.7%;白砂糖添加量为4.8 g/100 mL和体系pH值为4.6 时,模糊综合评价表明该高GABA玉米饮料达到“容易接受”级别,符合消费者饮用要求。

关键词: 发芽玉米, GABA, 淀粉特性, 功能饮料, 复合稳定剂

Abstract:

In this study, the changes in starch properties during the germination of glutinous maize under hypoxia stress
were investigated, and a maize beverage based on germinating glutinous maize rich in γ-aminobutyric acid (GABA) was
developed with an optimized composite stabilizer. The results suggested that the GABA content in maize was 0.65 mg/g,
which was increased by 13.2 folds; starch content was significantly decreased and the transparency of starch paste and the
stability of starch emulsion were reduced by 27.8% and 7.4%, respectively, but water absorption capacity, oil absorption
capacity and emulsifying activity were increased after 72 h germination under hypoxia stress. The optimal solid-to-water
ratio for maize slurry was 1:8. The optimal composite stabilizer for the beverage consisted of 0.03% carboxyl methyl
cellulose, 0.09% propylene glycol alginate, 0.04% sodium alginate and 0.06% xanthan, resulting in the lowest static
precipitation rate of only 3.7%. Fuzzy comprehensive evaluation indicated that the beverage with 4.8 g/100 mL white
granulated sugar added at pH 4.6 was acceptable to consumers and met consumer requirements.

Key words: germinated maize, GABA, starch properties, functional beverage, composite stabilizers

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