Effect of Germination on Chemical and Functional Properties of Lotus Seeds

Sathithon PURINTRAPHIBAN,XIA Yan-bin(College of Food Science and Technology,Hunan Agricultural University,Hunan 410128,China)

lotus seed;lotus seed embryo;germination;anti-nutrients;functional properties;phenolic alkaloids

Lotus seeds were soaked in warm water at different temperatures(25 ℃ and 35 ℃) for different periods(24,36 h and 48 h) for accelerating their germination.Their chemical and functional properties were examined and compared with those of non-germinated lotus seeds(control).Germination resulted in significant increases in crude protein and crude lipid contents in lotus seeds(P < 0.05) while no significant variations were observed in ash and moisture contents.Germinated seeds also exhibited significantly(P< 0.05) lower total phenolics,tannins,and catechins contents and significantly(P < 0.05) higher phytic acid content.Likewise,germination significantly increased(P < 0.05) the water absorption capacity,oil absorption capacity,emulsifying activity and foaming activity of endosperm starch from lotus seeds,but decreased its protein solubility.Furthermore,the embryo of germinated seeds demonstrated a significant rise in total phenolics,total flavonoids and phenolic alkaloids(neferine,liensinine and isoliensinine) contents.Therefore,germination could improve the nutrition quality and functional properties of locus seeds,attenuate its anti-nutritional quality,and increase phenolic alkaloids content in lotus seed embryos.In conclusion,germination is a good method for improving the nutritional quality of lotus seeds and embryos.