Steeping of Whole Dried Maize Seeds in Buffers Altered Fatty Acid Ionization State, Composition, and Lipase Activity

Abstract

Steeping is a simple model of studying the activation and modulation of the physiological pathways involved in seed germination. In this study, steeping of grains of the ‘obatanpa’ maize variety in buffers at different pH was monitored through the measurements of lipase activity, oil yield, fatty acid component and unsaturation, and germination capacity. Lipase activity of grains steeped for four days decreased in the order: pH 3 > pH 5 > pH 7 > pH 9 > pH 11. Decreasing lipase activity was corroborated with decreasing free fatty acid components, protein concentrations and oil yields. The unsaturation components of the oil fractions only marginally increased with increasing steeping media pH. Three major components were detected by TLC in all oil fractions. The unique components were confirmed by their uniform UV-absorption spectra converging at an isosbestic point of 290 nm. Germination capacity was much reduced for seeds steeped in buffered media for 24 hours compared with seeds steeped in portable water though the pattern of germination, which was monitored for five days, did not change. This study has demonstrated the use of pH changes of steeping medium to modulate physicochemical properties and germination of seeds. The physicochemical changes were observed after seeds have been submerged under steeping buffer for four days. Practical application: With proliferation of specialty maize hybrids, the study provides an insight into the development of experimental protocols for the selection of types of maize grain for preparation of foods and beverages in terms of general characterization and lipolytic activity, which have implications for flavor, taste and odor of the final products. The imminence of this in some traditional ways of preparing malted and fermented maize foods and beverages, which go through days of steeping, cannot be overemphasized. This study therefore provides another dimension to the manipulation of the steeping stage to develop varieties of maize-based product.