Effect of germination on the structures and physicochemical properties of starches from brown rice, oat, sorghum, and millet

Cheng, Li; Oh, Sea-Gwan; Lee, Dong-Hyun; Baik, Hyun-Wook; Chung, Hyun‐Jung

doi:10.1016/j.ijbiomac.2017.07.123

Cited by 115 publications

(62 citation statements)

References 30 publications

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“…Crystalline structure of starches from both lentil and horse gram decreased at early stage (48 h) of sprouting. These results were in agreement with those reported by Li et al () who observed decrease in relative crystallinity in germinated starches from various cereals and ascribed it to the degradation of amylopectin chains. On the other hand, SRO increased with increase in sprouting period for both lentil and horse gram.…”

Section: Resultssupporting

confidence: 94%

Influence of sprouting on phenolic composition and starch characteristics of lentil and horse gram

Ghumman

Singh

Kaur

2019

Int J of Food Sci Tech

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Summary Effect of sprouting on the content of different phenolic compounds and starch characteristics of horse gram was compared to that of lentil. Increase in gallic acid, p‐coumaric acid and ferulic chlorogenic acid content was observed in horse gram and lentil, respectively, with sprouting. Luteolin content in basic‐bound fraction increased in lentil and decreased in horse gram with sprouting. Lentil starches showed higher retrogradation tendency than horse gram starches. Storage modulus and retrogradation tendency of starch gels decreased initially followed by an increase after 96 h of sprouting. Horse gram starches showed higher crystallinity than lentil starches, and crystallinity increased with increase in sprouting period. Horse gram starches showed higher onset, peak and conclusion temperature than lentil starches. Transition temperatures decreased with increase in sprouting duration in both the pulses. Sprouting changed the crystalline structure of starch significantly as well as phenolic composition of both the pulses.

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Section: Resultssupporting

confidence: 94%

Influence of sprouting on phenolic composition and starch characteristics of lentil and horse gram

Ghumman

Singh

Kaur

2019

Int J of Food Sci Tech

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“…Li et al . () observed a decrease in gelatinisation enthalpy of brown rice after germination, mainly changes on surface and increase in pores (Fig. ).…”

Section: Resultsmentioning

confidence: 79%

“…The enthalpy increased after 12 h then decreased gradually with sprouting time. A similar decrease in enthalpy was previously observed in germinated brown rice starch (Li et al ., ). In other words, after sprouting endotherms are shorter and peaks occur at higher temperature.…”

Section: Resultsmentioning

confidence: 97%

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Evolution of functional, thermal and pasting properties of sprouted whole durum wheat flour with sprouting time

Jrıbı

Sahagún

Debbabi

2019

Int J of Food Sci Tech

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This research investigated the evolution of functional, pasting and thermal properties of durum wheat (Triticum durum) with sprouting time. Particle size, flour and flour gel hydration properties (Water Holding Capacity (WHC), Swelling Volume (SV), Water Absorption Index (WAI), Water Solubility Index (WSI), Swelling Power (SP)), Oil Absorption Capacity (OAC), Pasting and thermal properties were evaluated on different sprouting time: 12, 24, 36, 48 and 72 h. Results showed that more than 12 h decreased significantly particle size, WHC(À14.8%), SV (À19%), SP (À14%) and WAI (À36.5%) while WSI (+383%) and OAC (+7.3%) increased. Pasting properties drastically decreased with sprouting time. DSC results showed a significant increase in onset temperature (T 0 ) (from 55.2 to 58.2°C), peak temperature (T p ) (from 62.4 to 63.8°C) while conclusion temperature T c decreased (from 76 to 72.6°C). Despite these changes, sprouted whole wheat flour could be suggested as an improver of some cereal products' functionality.

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“…The partial hydrolysis of starch molecules or biomodification of starch during germination affects the physicochemical properties of starch in a germinated brown rice (GBR), which provide the potential of GBR to be used as natural ingredient in gluten-free and allergen-free foods for desired textural properties (Li, Oh, Lee, Baik, & Chung, 2017;Omary, Fong, Rothschild, & Finney, 2012;Saman, Vazquez, & Pandiella, 2008). Isolated starch yield of GBR is lower than that of brown rice (BR) due to the amylolytic activities in GBR (Pinkaew et al, 2016;Xu, Zhang, Guo, & Qian, 2012).…”

Section: Introductionmentioning

confidence: 99%

Role of amylolytic activities during pregermination on rice kernel morphology and physicochemical properties of isolated starch

et al. 2018

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Background and objectives:The role of amylolytic activities during four stages of pregermination varying on embryonic growth length between 0.5 and 7.0 mm on dynamic changes of rice kernel morphology and chemical composition, crystallinity, and thermal properties of isolated starches from three different Thai rice cultivars-SPT1 (waxy), PTT1 (low amylose), and PNL2 (high amylose)-were investigated. Findings: Amylolytic activities of all rice cultivars significantly increased at each progressive stage, whereas SPT1 showed the highest increase in alpha-amylase activity as the first stage of pregermination. Scanning electron micrographs showed the radial crack of kernel, appearance of individual and nonuniform starch granules after pregermination, particularly of the SPT1 cultivar. Molecular weight distribution of pregerminated brown-rice starch (PGBRS) indicated the partial hydrolysis of starch molecules especially amylopectin, resulting in a decrease fraction of high MW molecules after pregermination. All PGBRS had A-type X-ray diffraction patterns with higher relative crystallinity than their natives, except that of PNL2 cultivar. Pregermination led to the change onset temperature (To) of starch gelatinization (gel_p1) and retrograded amylopectin melting (ret_p1) of PGBRS for all rice cultivars and peak temperature (Tp) of gel_p1 and ret_p1 of PGBRS for only SPT1 cultivar, whereas SPT1 was found at the lower stage than other cultivars. PGBRS at the second and third stage for SPT1, after the third stage for PTT1, and after the second stage for PNL2 had lower enthalpy (DH) of ret_p1 than their natives. Conclusions: Alpha-amylase activity plays a role in partial hydrolysis of amylopectin at amorphous region during rice pregermination which resulted in significant changes of thermal properties for all rice, especially SPT1 cultivar. Pregermination with 2-3-mm EGL of all rice could be used as starch bio-modification to obtain a lower retrograded starch as a functional ingredient of rice-based products. Significance and novelty: The change in thermal properties of waxy SPT1 rice cultivar, which mostly contained amylopectin and highly increased alpha-amylase activity after first stage of pregermination, was more pronounced than those of nonwaxy PTT1 and PNL2 rice cultivars. Cereal Chemistry. 2018;95:543-554. wileyonlinelibrary.com/journal/cche © 2018 AACC International | 543 K E Y W O R D S amylolytic activities, isolated rice starch, kernel morphology, physicochemical properties, pregermination How to cite this article: Kupkanchanakul W, Thongngam M, Shi Y-C, Naivikul O. Role of amylolytic activities during pregermination on rice kernel morphology and physicochemical properties of isolated starch. Cereal Chem. 2018;95:543-554.

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Effect of germination on the structures and physicochemical properties of starches from brown rice, oat, sorghum, and millet

Cited by 115 publications

References 30 publications

Influence of sprouting on phenolic composition and starch characteristics of lentil and horse gram

Influence of sprouting on phenolic composition and starch characteristics of lentil and horse gram

Evolution of functional, thermal and pasting properties of sprouted whole durum wheat flour with sprouting time

Role of amylolytic activities during pregermination on rice kernel morphology and physicochemical properties of isolated starch

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