Sprouted grains: nutritional value, production, and applications

347 Pages·6.535 MB·English

by  Feng, Hao(Editor);Nemzer, Boris(Editor);DeVries, Jonathan W(Editor)

Sprouted Grains
Thispageintentionallyleftblank
Sprouted Grains
Nutritional Value, Production, and
Applications
Edited by
Hao Feng
Department of Food Science and
Human Nutrition, University of Illinois at
Urbana-Champaign, Urbana, IL, United States
Boris Nemzer
VDF FutureCeuticals, Inc., Momence, IL,
United States
Department of Food Science and
Human Nutrition, University of Illinois at
Urbana-Champaign, Urbana, IL, United States
Jonathan W. DeVries
DeVries & Associates, Adjunct Expert,
University of Minnesota, St. Paul, MN,
United States
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Contents
ListofContributors xi
Preface xv
1 Molecularmechanismsofseedgermination 1
PhamAnhTuan,MenghanSun,Tran-NguyenNguyen,SeokhoonPark
andBelayT.Ayele
1.1 Seeddormancyandgermination 1
1.1.1 Seeddormancy 1
1.1.2 Physiologicaleventsassociatedwiththereleaseof
seeddormancy 3
1.1.3 Seedgerminationandtheassociated physiologicalevents 4
1.2 Hormonalregulationofdormancyandgermination 5
1.2.1 Gibberellinspromotesseedgermination 6
1.2.2 Gibberellinsregulateseeddormancyandgermination
incereals 9
1.2.3 Abscisicacidanditsmetabolicpathway 10
1.2.4 Abscisicacidregulatesdormancyinductionindeveloping
seedsofdicotandcerealcrops 12
1.2.5 Abscisicacidregulatesseeddormancymaintenance
andgerminationindicots 13
1.3 Conclusionsandperspectives 16
References 17
2 Gamma-aminobutyricacid:abioactivecompoundinfoods 25
Jian-YongChua,MatthewKokPengKohandShao-QuanLiu
2.1 Introduction—whatisgamma-aminobutyricacid? 25
2.2 Physiologicalandpsychologicalfunctionsofgamma-aminobutyric
acid(cid:1)enrichedgrain-basedfoodproductsinhumansandanimals 33
2.3 Factorsaffectinggamma-aminobutyricacidcontentingerminated
grainsandgrain-basedfoodproducts 34
2.3.1 Steepingconditions 34
2.3.2 Graincultivars 35
2.3.3 Supplementationofglutamicacid,protease,andhormone 35
2.3.4 Temperature 36
2.3.5 Hydrationandgerminationduration 36
2.3.6 Darknessandanaerobictreatment 37
2.3.7 Noveltechniques 37
vi Contents
2.4 Leveragingfermentationforgamma-aminobutyricacidproduction 38
2.4.1 Productionofgamma-aminobutyricacidbylacticacid
bacteria 38
2.4.2 Productionofgamma-aminobutyricacidbyotherbacteria 45
2.4.3 Productionofgamma-aminobutyricacidbyfungi 45
2.5 Prospectsofgamma-aminobutyricacid-enrichedfoods 46
References 47
3 Antioxidantsinsproutsofgrains 55
BorisNemzer,YiLinandDejianHuang
3.1 Introduction 55
3.2 Overviewofmethodsappliedinstudyingantioxidants
inseedsprouts 56
3.3 Tartarybuckwheat(FagopyrumtataricumGaertn)
andbuckwheat 57
3.4 Wheatsprout 58
3.5 Germinatedbarley 61
3.6 Oatsprouts 62
3.7 Germinatedrice 62
3.8 Germinatedpurplecorn 64
3.9 Germinatedpseudograins:amaranthandquinoa 64
3.10 Conclusions 65
References 66
FurtherReading 68
4 Processingofgerminatedgrains 69
DariuszDzikiandUrszulaGawlik-Dziki
4.1 Introduction 69
4.1.1 Dryingofgerminatedgrains 69
4.2 Thermalandnonthermalmethodforprocessinggerminatedgrains 74
4.2.1 Grindingofgerminatedgrains 75
4.2.2 Processingofflourfromgerminatedgrains 84
References 85
FurtherReading 90
5 Controlledgerminationforenhancingthenutritionalvalue
ofsproutedgrains 91
JunzhouDingandHaoFeng
5.1 Introduction 91
5.1.1 Wholegrains 91
5.1.2 Sproutedgrainproducts 92
5.1.3 Theneedforcontrolledgermination 94
5.1.4 Responseofsproutinggrainstoenvironmental(abiotic)
stresses 95
Contents vii
5.2 Temperatureandoxygenincontrolledgermination 96
5.2.1 Temperaturecontrolandcold/heatstress 96
5.2.2 Oxygencontrolandhypoxiastress 96
5.3 Useofphysicalenergyformsincontrolledgermination 99
5.3.1 High-intensityultrasoundtreatment 99
5.3.2 High-pressuretreatment 101
5.3.3 Pulsedelectricfield 102
5.3.4 High-intensitypolychromaticlight 103
5.3.5 Magneticfield 103
5.3.6 Nonthermalplasma 104
5.4 Concludingremarks 105
References 105
6 Sproutedgrainsasafoodingredient 113
SeanFinnie,VanessaBrovelliandDarrelNelson
6.1 Introduction 113
6.2 Processing 114
6.2.1 Whathappensintheseed 114
6.2.2 Whathappensintheprocessingfacility 117
6.3 Toolsandequipmentusedtoevaluatesproutedgrains 118
6.3.1 Grindingequipmentinpreparationforanalyses 118
6.3.2 Fallingnumber 119
6.3.3 Rapidviscoanalyzer 121
6.3.4 Sieveanalysis 122
6.3.5 Colorimetry 123
6.4 Functionalityandapplicationsofsproutedgrains 123
6.4.1 Productdifferentiation 123
6.4.2 Absorption,starchproperties,andgranulation 124
6.4.3 Enzymeactivity,sugarlevel,prooftime,and
shelflife 126
6.4.4 Mixingpropertiesandglutenstrength 128
6.4.5 Sensory 129
6.4.6 Specificapplicationsandinclusionrates 132
6.5 Foodsafetyandquality 136
6.5.1 Monitoring 136
6.5.2 Foodsafetydefinitions 137
6.5.3 Relationshipofexponentsandlogarithms 138
6.5.4 Logreduction 139
6.5.5 Microbial growthcurves 139
6.5.6 Mitigation 139
6.5.7 Specifications 140
References 140
FurtherReading 142
viii Contents
7 Sproutedgrains-basedfermentedproducts 143
FengfengWuandXuemingXu
7.1 Introduction 143
7.2 Commonsproutedgrains 145
7.2.1 Germinatedbrownrice 145
7.2.2 Germinatedwheat 147
7.2.3 Germinatedbarley 149
7.2.4 Germinatedoat 150
7.2.5 Germinatedsorghum 151
7.2.6 Germinatedsoybean 152
7.3 Fermentedfoodpreparedfromsproutedgrain 153
7.3.1 Sproutedgrains-basedfermentedbreakfastorsnackfoods 154
7.3.2 Sproutedgrains-basedfermenteddrinks 157
7.3.3 Sproutedgrains-basedfermentedseasonings 160
7.3.4 Sproutedgrains-basedfermentedweaningfoods 162
7.3.5 Othersproutedgrains-basedfermentedfoods 163
7.4 Conclusion 164
References 164
8 Developmentofgamma-aminobutyricacid(cid:1)enrichedgerminated
riceproducts 175
SimingZhao,JunzhouDingandShanbaiXiong
8.1 Healthbenefitsofgamma-aminobutyricacidand
recommendeddose 175
8.1.1 Functionandhealthbenefits 175
8.1.2 Recommendeddailyintakedose 176
8.2 Enhancementofgamma-aminobutyricacidcontentin
germinatingrice 177
8.2.1 Themetabolismpathwayofgamma-aminobutyricacid 177
8.2.2 Thegamma-aminobutyricacidaccumulationin
germinatingrice 177
8.3 Methodstoenhancegamma-aminobutyricacidcontentin
germinatedrice 178
8.3.1 Soakingofriceseedsinnutrientsolution 178
8.3.2 Enrichmentviaendogenousglutamatedecarboxylasein
germinatedriceslurry 180
8.3.3 Enhancementofgamma-aminobutyricacidlevelsthrough
fermentation 181
8.3.4 Enhancementofgamma-aminobutyricacidby
environmentalstressesstimulation 181
8.4 Developmentofgamma-aminobutyricacid-enrichedriceproducts 182
8.4.1 Gamma-aminobutyricacidenrichedrice-based
staplefoods 182
8.4.2 Gamma-aminobutyricacidenrichedrice-based
supplementaryfoods 184
Contents ix
8.4.3 Productionandevaluationstandardfor
gamma-aminobutyricacid(cid:1)enrichedgerminatedrice
products 185
8.4.4 Futureneedsforgamma-aminobutyricacid(cid:1)enriched
germinatedriceproductdevelopment 185
References 187
9 Bioactivecompoundsandbeneficialfunctionsofsproutedgrains 191
Ren-YouGan,Chak-LunChan,Qiong-QiongYang,Hua-BinLi,
DanZhang,Ying-YingGe,AnilGunaratne,JiaoGe
andHaroldCorke
9.1 Introduction 191
9.2 Bioactivecompounds 192
9.2.1 Vitamins 192
9.2.2 γ-Aminobutyricacid 199
9.2.3 Phenoliccompounds 200
9.2.4 Totalphenoliccontentinsproutedgrains 200
9.2.5 Phenoliccompoundsinsproutedgrains 208
9.2.6 Otherbioactivecompounds 233
9.3 Bioactivities 234
9.3.1 Antioxidantactivity 234
9.3.2 Otherbioactivities 234
9.4 Conclusion 240
Authorcontributions 240
Conflictsofinterest 240
Acknowledgments 240
References 241
10 Phenolcontentinsproutedgrains 247
RachelR.Schendel
10.1 Phenoliccompoundsingrainsandpseudocereals:structures
andbiochemicalroles 248
10.1.1 Alk(en)ylresorcinols 248
10.1.2 Flavonoids 250
10.1.3 Lignans 256
10.1.4 Lignins 257
10.1.5 Phenolicacidsandconjugates 258
10.1.6 Simplephenolsandphenolglycosides 273
10.1.7 Tanninsandphlobaphenes 274
10.1.8 Tocopherolsandtocotrienols 276
10.2 Humanhealtheffectsofcerealgrainphenoliccompounds 277
10.3 Quantificationmethodsforphenoliccompoundsincereal
grainsandtheirlimitations 278