Impact of germination on nutritional and physicochemical properties of adlay seed (Coixlachryma-jobi L.)

Food Chemistry - Tập 229 - Trang 312-318 - 2017
Lei Xu1,2, Long Chen1,2, Barkat Ali1,2, Na Yang1,2, Yisheng Chen1,2, Fengfeng Wu1,2, Zhengyu Jin1,2,3, Xueming Xu1,2,3
1State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122 Jiangsu Province, China
2School of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu Province, China
3Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, China

Tài liệu tham khảo

Benavent-Gil, 2016, Comparison of porous starches obtained from different enzyme types and levels, Carbohydrate Polymers, 157, 533, 10.1016/j.carbpol.2016.10.047 Cáceres, 2014, Maximising the phytochemical content and antioxidant activity of Ecuadorian brown rice sprouts through optimal germination conditions, Food Chemistry, 152, 407, 10.1016/j.foodchem.2013.11.156 Chang, 2003, Antiproliferative and chemopreventive effects of adlay seed on lung cancer in vitro and in vivo, Journal of Agricultural and Food Chemistry, 51, 3656, 10.1021/jf021142a Chauhan, 2015, Total dietary fibre and antioxidant activity of gluten free cookies made from raw and germinated amaranth (Amaranthus spp.) flour, LWT- Food Science and Technology, 63, 939, 10.1016/j.lwt.2015.03.115 Chen, 2011, Anti-inflammatory effects and chemical study of a flavonoid-enriched fraction from adlay bran, Food Chemistry, 126, 1741, 10.1016/j.foodchem.2010.12.074 Chinma, 2015, Effect of germination on the physicochemical and antioxidant and characteristics of rice flour from three rice varieties from Nigeria, Food Chemistry, 185, 454, 10.1016/j.foodchem.2015.04.010 Chinma, 2014, Effect of addition of germinated moringa seed flour on the quality attributes of wheat-based cake, Journal of Food Processing and Preservation, 38, 1737, 10.1111/jfpp.12136 Chung, 2012, In vitro starch digestibility and pasting properties of germinated brown rice after hydrothermal treatments, Journal of Cereal Science, 56, 451, 10.1016/j.jcs.2012.03.010 Chung, 2011, Antiproliferative lactams and spiroenone from adlay bran in human breast cancer cell lines, Journal of Agricultural and Food Chemistry, 59, 1185, 10.1021/jf104088x Committee, 2010, Part 1, 181 Cornejo, 2015, Effects of germination on the nutritive value and bioactive compounds of brown rice breads, Food Chemistry, 173, 298, 10.1016/j.foodchem.2014.10.037 Cremer, 2003, Fourier transform infrared microspectroscopic study of the chemical microstructure of corn and oat flour-based extrudates, Carbohydrate Polymers, 52, 53, 10.1016/S0144-8617(02)00266-7 Diana, 2014, Gamma-aminobutyric acid as a bioactive compound in foods: A review, Journal of Functional Foods, 10, 407, 10.1016/j.jff.2014.07.004 Elkhalifa, 2010, Influence of grain germination on functional properties of sorghum flour, Food Chemistry, 121, 387, 10.1016/j.foodchem.2009.12.041 Ghumman, 2016, Impact of germination on flour, protein and starch characteristics of lentil (Lens culinari) and horsegram (Macrotyloma uniflorum L.) lines, LWT -Food Science and Technology, 65, 137, 10.1016/j.lwt.2015.07.075 Hao, 2016, Dual effects of slightly acidic electrolyzed water (SAEW) treatment on the accumulation of γ-aminobutyric acid (GABA) and rutin in germinated buckwheat, Food Chemistry, 201, 87, 10.1016/j.foodchem.2016.01.037 Kim, 2012, Chemical and functional components in different parts of rough rice (Oryza sativa L.) before and after germination, Food Chemistry, 134, 288, 10.1016/j.foodchem.2012.02.138 Komatsuzaki, 2007, Effect of soaking and gaseous treatment on GABA content in germinated brown rice, Journal of Food Engineering, 78, 556, 10.1016/j.jfoodeng.2005.10.036 Lee, 2015, Suppressive effects of coixol, glyceryl trilinoleate and natural products derived from Coix Lachryma-Jobi var. ma-yuen on gene expression, production and secretion of airway MUC5AC mucin, Archives of Pharmacal Research, 38, 620, 10.1007/s12272-014-0377-6 Lin, 2008, A study of adlay on lowering serum and liver lipids in hamsters, Journal of Food Lipids, 15, 176, 10.1111/j.1745-4522.2008.00110.x Liu, 2016, The impact of heat-moisture treatment on the molecular structure and physicochemical properties of Coix seed starches, Starch-Stärke, 68, 662, 10.1002/star.201500290 Lu, 2013, A polysaccharide fraction of adlay seed (Coixlachryma-jobi L.) induces apoptosis in human non-small cell lung cancer A549 cells, Biochemical and Biophysical Research Communications, 430, 846, 10.1016/j.bbrc.2012.11.058 Lü, 2010, A validated HPLC method for the determination of GABA by pre-column derivatization with 2, 4-dinitrofluorodinitrobenzene and its application to plant GAD activity study, Analytical Letters, 43, 2663, 10.1080/00032711003763558 Takeshima, 2014, Subchronic toxicity evaluation of γ-aminobutyric acid (GABA) in rats, Food and Chemical Toxicology, 68, 128, 10.1016/j.fct.2014.02.005 Wang, 2014, Effect of frozen storage on physico-chemistry of wheat gluten proteins: Studies on gluten-, glutenin-and gliadin-rich fractions, Food Hydrocolloids, 39, 187, 10.1016/j.foodhyd.2014.01.009 Watanabe, 2012, Anti-diabetic effects of adlay protein in type 2 diabetic db/db mice, Food Science and Technology Research, 18, 383, 10.3136/fstr.18.383 Wu, 2013, Effect of germination time on physicochemical properties of brown rice flour and starch from different rice cultivars, Journal of Cereal Science, 58, 263, 10.1016/j.jcs.2013.06.008 Wu, 2013, Germinated brown rice and its role in human health, Critical Reviews in Food Science and Nutrition, 53, 451, 10.1080/10408398.2010.542259 Xie, 2008, Impact of proteins on pasting and cooking properties of waxy and non-waxy rice, Journal of Cereal Science, 47, 372, 10.1016/j.jcs.2007.05.018 Xu, 2014, Changes in γ-aminobutyric acid content and related enzyme activities in Jindou 25 soybean (Glycine max L.) seeds during germination, LWT- Food Science and Technology, 55, 341, 10.1016/j.lwt.2013.08.008 Xu, 2010, Dynamic changes in γ-aminobutyric acid and glutamate decarboxylase activity in oats (Avena nuda L.) during steeping and germination, Journal of Agricultural and Food Chemistry, 58, 9759, 10.1021/jf101268a Xu, 2016, Effect of enzymatic (thermostable α-amylase) treatment on the physicochemical and antioxidant properties of extruded rice incorporated with soybean flour, Food Chemistry, 197, 114, 10.1016/j.foodchem.2015.10.109 Yao, 2015, Effect of ultrasonic treatment on immunological activities of polysaccharides from adlay, International Journal of Biological Macromolecules, 80, 246, 10.1016/j.ijbiomac.2015.06.033 Yiming, 2015, Evolution of nutrient ingredients in tartary buckwheat seeds during germination, Food Chemistry, 186, 244, 10.1016/j.foodchem.2015.03.115 Yu, 2011, Effects of adlay seed oil on blood lipids and antioxidant capacity in hyperlipidemic rats, Journal of the Science of Food and Agriculture, 91, 1843, 10.1002/jsfa.4393 Zhang, 2013, Pasting, rheological properties and gelatinization kinetics of tapioca starch with sucrose or glucose, Journal of Food Engineering, 114, 255, 10.1016/j.jfoodeng.2012.08.002 Zhang, 2015, Effects of germination on the nutritional properties, phenolic profiles, and antioxidant activities of buckwheat, Journal of Food Science, 80, H1111, 10.1111/1750-3841.12830