Details

Autor(en) / Beteiligte

• Wu, Fengfeng
• Chen, Haiying
• Yang, Na
• Wang, Jinpeng
• Duan, Xiang
• Jin, Zhengyu
• Xu, Xueming

Titel

Effect of germination time on physicochemical properties of brown rice flour and starch from different rice cultivars

Ist Teil von

• Journal of cereal science, 2013-09, Vol.58 (2), p.263-271

Ort / Verlag

Elsevier Ltd

Erscheinungsjahr

2013

Quelle

Alma/SFX Local Collection

Beschreibungen/Notizen

• The present work was designed to obtain information on the effect of germination time on the selected physicochemical properties of brown rice flour and starch prepared from three different rice cultivars. Changes in total starch, amylose and amylopectin contents of flour, amylopectin/amylose ratio and molecular weight of starch, gelatinization, pasting, rheological, and morphological properties of flour and starch during 5 days of germination were investigated. Significant changes of pasting and rheological properties of brown rice flour were found during germination, but only small changes of these properties could be found in isolated starch. Scanning electron micrographs of flour showed that the continuous matrix structure of flour was highly destroyed after germination and scanning electron micrographs of isolated starch showed that after three days of germination, pits and holes were discovered on the surface of some starch granules. Germination had little effect on the average molecular weight of starch, but the polydispersity value in germinated brown rice (2–5 days germination) was higher than that in non-germinated brown rice. The changes observed in physicochemical properties of brown rice flour and starch after germination provided a crucial basis for understanding flour and starch modification mechanisms with potential applications for an industrial scale. •Effect of germination on physicochemical properties of brown rice flour was studied.•Effect of germination on physicochemical properties of isolated starch was studied.•Physicochemical properties of rice flour changed significantly during germination.•Only small changes of these properties could be found in isolated starch.•The mechanisms of changes and reasons for these different effects have been discussed.