Characterization of molecular, physicochemical, and morphological properties of starch isolated from germinated highland barley

Al‐Ansi, Waleed; Mahdi, Amer Ali; Al‐Maqtari, Qais Ali; Sajid, Bilal Mushtaq; Al-Adeeb, Abduqader; Ahmed, Aqsa; Fan, Mingcong; Li, Yan; Qian, Haifeng; Jinxin, Liu

doi:10.1016/j.fbio.2021.101052

Cited by 32 publications

(13 citation statements)

References 29 publications

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“…Tables 1 and 2 shows total sugars, reducing sugars and starch content of native (control) and germinated buckwheat and amaranth our at different temperatures (25,30,35 Starch content showed an overall decrease with germination temperature and time in both buckwheat and amaranth our from 52.98-42.06% and 60.63-54.87% upon 96h of germination respectively (Tables 1 & 2). This phenomenon could be attributed to the activation of amylase during the process of germination, leading to a signi cant increase in sugars and a decrease in starch [27].…”

Section: Ash Contentmentioning

confidence: 99%

RETRACTED: Impact of germination conditions on nutritional, nutraceutical, functional and anti-nutritional factors of Pseudocereals grown in Northern Himalayas

Bhat

Habib

Kumar

et al. 2023

Preprint

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The influence of germination temperatures and time on anti-nutritional/nutritional, nutraceutical and functional, characteristics of buckwheat and amaranth flour was evaluated. The protein, fiber, reducing and non-reducing sugars increased as the germination temperature and time were prolonged. This might be due to the activation of several enzymes; multiple proteins are formed by various biochemical processes, and the amount of protein produced depends on the effect of protein synthesis and proteolysis. The fat content of both the flours decreased significantly due to its utilization as energy source. Flour functionality in terms of WSI and WAI, improved upon germination for 96h at 30oC in both the flours. The TPC of both the flours increased significantly due to the more accumulation of phenolic compounds. Anti-nutritional factors of both the flours reduced significantly. This reduction in the anti-nutritional factors through malting results in enhancing the bio-accessibility of nutrients in pseudocereal flours.

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Section: Ash Contentmentioning

confidence: 99%

RETRACTED: Impact of germination conditions on nutritional, nutraceutical, functional and anti-nutritional factors of Pseudocereals grown in Northern Himalayas

Bhat

Habib

Kumar

et al. 2023

Preprint

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“…The temperature was maintained at 95 °C for another 2.5 min −1 , then cooled to 50 °C at the same rate (12 °C min −1 ), and held at that temperature for 3 min. The peak viscosity, trough viscosity, final viscosity, peak time, breakdown, setback, and pasting temperature were recorded during the heating and cooling processes (Al‐Ansi et al ., 2021).…”

Section: Methodsmentioning

confidence: 99%

Retrogradation and gelling behaviours of partially gelatinised potato starch as affected by the degree of pre‐gelatinisation

Fen

Wei

Zhang

et al. 2021

Int J of Food Sci Tech

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This study explored the gelling and structural properties of partially gelatinised potato starch before and after reheating in response to their initial degree of starch gelatinisation (DSG). The retrogradation R and setback of starch increased from 4.18 to 17.14 and 179 to 579 mPaÁs, respectively, with increasing initial DSG from 56.11% to 90.56%. The starch gel strength increased, whereas the short-range ordered structure decreased as DSG increased without reheating. After reheating, the starch gel strength with relatively low initial DSG (56.11%) was 2.4 times higher than that of native starch and 1.7 times higher than that of starch with high DSG (90.56%). The interspersed starch granules in gels without reheating affected the formation of the network. After reheating, all gel samples formed a honeycomb structure with increased porosity as DSG increased. This could be related to the different degrees of dehydration synthesis of starch with different DSGs during retrogradation.

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“…are some of the identified surface modifications in GRS granules (Wu et al., 2013). The degree of structural organization in a starch polymer is referred to as crystallinity, which is strongly related to the amount of amylopectin, whereas amylose resides in amorphous regions (AL‐Ansi et al., 2021). This amorphous region is more sensitive to enzymatic hydrolysis during germination than the crystalline section (Almeida et al., 2019).…”

Section: Techno‐functional Propertiesmentioning

confidence: 99%

Impact of germination on the techno‐functional properties, nutritional composition, and health‐promoting compounds of brown rice and its products: A review

Chinma,

Adedeji,

Jolayemi

et al. 2023

Journal of Food Science

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Rice is a popular grain and forms part of the daily diet of people throughout the world. However, the consumption of rice and its products is sometimes limited by its high glycemic index due to its high starch content, low protein content and quality, and low bioavailability of minerals due to the presence of anti‐nutritional factors. This has partly stimulated research interest in recent times toward the use of bioprocessing techniques such as germination as cheap and natural means to improve the nutritional quality, digestibility, and health properties of cereals, including rice, to partially achieve nutrition and food security in the developing regions of the world. This review highlights the impact of germination on the nutritional quality, health‐promoting properties, and techno‐functional characteristics of germinated brown rice grains and their products. The review demonstrated that germinated rice grains and their products have improved nutritional quality and digestibility, modified functional properties, and showed antioxidant, anti‐inflammatory, anti‐diabetic, anti‐obesity, anti‐cancer, and anti‐cardiovascular activities. Germination appears to be a suitable bioprocessing method to improve the nutritional quality and bioactive constituents and modify the techno‐functional properties of rice grains for diverse food applications and improved global nutrition and food safety.

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Characterization of molecular, physicochemical, and morphological properties of starch isolated from germinated highland barley

Cited by 32 publications

References 29 publications

RETRACTED: Impact of germination conditions on nutritional, nutraceutical, functional and anti-nutritional factors of Pseudocereals grown in Northern Himalayas

RETRACTED: Impact of germination conditions on nutritional, nutraceutical, functional and anti-nutritional factors of Pseudocereals grown in Northern Himalayas

Retrogradation and gelling behaviours of partially gelatinised potato starch as affected by the degree of pre‐gelatinisation

Impact of germination on the techno‐functional properties, nutritional composition, and health‐promoting compounds of brown rice and its products: A review

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