Effect of germination on structural and physicochemical properties of starch in glutinous brown rice | Zendy

He Liyezi | Zendy; Chuan Cao | Zendy; Jingwei Hu | Zendy; Dongmei Wei | Zendy; Li Xu | Zendy; Su Tang | Zendy; Yibin Zhou | Zendy

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Effect of germination on structural and physicochemical properties of starch in glutinous brown rice

Author(s) -

He Liyezi,

Chuan Cao,

Jingwei Hu,

Dongmei Wei,

Li Xu,

Su Tang,

Yibin Zhou

Publication year - 2020

Publication title -

journal of cereals and oilseeds

Language(s) - English

Resource type - Journals

ISSN - 2141-6591

DOI - 10.5897/jco2020.0213

Subject(s) - germination , starch , amylopectin , retrogradation (starch) , resistant starch , rheology , crystallinity , food science , chemistry , brown rice , enthalpy , horticulture , amylose , materials science , biology , crystallography , composite material , physics , thermodynamics

This study compared the structural and rheological properties of native (GB0), 12 h (GB12), 24 h (GB24), 36 h (GB36), 48 h (GB48) and 72 h (GB72) germinated glutinous brown rice starch to improve the market value of glutinous rice through germination. The proportion of A chains (DP 6-12) increases and the proportion of B1 chains (DP 13-24) decreased with germination time. Interestingly, we observed that the total proportion of B2 and B3 chains decreased, but was recovered after germination at 36 h. The effect of germination on the distribution of amylopectin length results in a decrease in relative crystallinity, gelatinisation temperature, gelatinisation enthalpy and pasting viscosities. In this study, we found that GB12 starch gel has the weakest thermal stability and its shear resistance is more difficult to retrogradation; while GB36 has the highest chain association (retrogradation) which is induced by cooling. Key words: Glutinous brown rice, germination, starch, structural properties, rheological properties.

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