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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

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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

CLC Number: