Static magnetic field assists corn germination: Changes in nutritional composition and improvement of functional properties.

Abstract

This study investigated the effect of static magnetic field (SMF) treatment on the nutritional composition and functional properties of germinated corn (GC) powder. SMF (30 mT, 2 h) significantly enhanced corn germination. For instance, at 36 h of germination, the germination rate and root length increased by 33.87% and 181.20%, respectively, compared to the control. Concurrently, SMF treatment reduced starch and fat content while increasing reducing sugars content by 10.13%. Enzyme activities were significantly elevated, with α-amylase increasing by 20.44% and protease by 12.91%. Structurally, SMF facilitated the encapsulation of starch granules within a gel network in corn dough, yielding a more compact matrix. DSC confirmed enhanced thermal stability in SMF-treated flour. These results demonstrate SMF as an effective non-thermal technology for improving the nutritional profile and functional characteristics of GC powder. The study provides a theoretical foundation for developing GC products and utilizing SMF processing within the food industry.