Isolated rice starch fine structures and pasting properties changes during pre-germination of three Thai paddy ( Oryza sativa L.) cultivars

Pinkaew, Hathairat; Thongngam, Masubon; Wang, Ya‐Jane; Naivikul, Onanong

doi:10.1016/j.jcs.2016.05.009

Cited by 35 publications

(22 citation statements)

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“…The decrease of peak viscosity was attributed to the presence of endogenous hydrolytic enzymes activity such as amylase enzyme, which hydrolyzed starch to smaller molecules (Wichamanee and Teerarat 2012;Wu et al 2013). It is well documented in the previous study that α-amylase, as well as β-amylase enzymes, increased as germination progressing, thus, leading to a decrease in peak viscosity (Mohan et al 2010;Pinkaew et al 2016). Germination also reduced trough and breakdown viscosity which related to the stability of the our during the heating process (Mohan et al 2010).…”

Section: List Of Figuresmentioning

confidence: 95%

WITHDRAWN: Germination of Six Indonesian Brown Rice: Evaluation of Antioxidant, Bioactive Compounds, Fatty Acids and Pasting Properties

Munarko¹,

Sitanggang

Kusnandar³

et al. 2020

Preprint

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BackgroundGermination can improve the palatability and alter physicochemical, nutritional, and nutraceutical value of brown rice. This study aimed to evaluate the antioxidant, bioactive compounds, fatty acids, and pasting profiles from six Indonesian brown rice varieties during germination. The germination was carried out through a complete soaking method for up to 120 h, and the samples were taken every 24 h germination. ResultsThe results showed that germination increased GABA content in brown rice. The highest level of GABA, up to 126.55 mg/100g, obtained in rice var. Inpari 43, after 120 h. Germination also affected the phenolic content, antioxidant capacity, and γ-oryzanol content, but no consistent trends were observed among the varieties. Fatty acid compositions of germinated brown rice showed no changes during germination. The pasting properties of samples changed significantly after germination, especially in peak viscosity, final viscosity, breakdown, and setback value. ConclusionIn conclusion, the changes in brown rice characteristics during germination, especially for increased GABA content and shifting of pasting properties, are valuable information for developing functional rice-based food products.

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Section: List Of Figuresmentioning

confidence: 95%

WITHDRAWN: Germination of Six Indonesian Brown Rice: Evaluation of Antioxidant, Bioactive Compounds, Fatty Acids and Pasting Properties

Munarko¹,

Sitanggang

Kusnandar³

et al. 2020

Preprint

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“…The compound of starch granules for BR of SPT1 waxy rice (Figure 1c) contained pores within its compound, which was similar to the starch compounds of Calmochi-101 waxy rice cultivar reported by Utsunomiya, Yamagata, and Doi (1975). These results were in agreement with the reduction in isolated starch yield after 24 hr of germination in regular long grain (Xu et al, 2012) and after the first stage of PGBRS in RD6 (waxy rice), KDML105 (low amylose rice), and RD31 (high amylose rice) (Pinkaew et al, 2016). Pregermination caused a crack of compound starch at the center of starchy endosperm, resulting in the appearance of individual starch granules, particularly after EGL of all three cultivars was about 3.0-7.0 mm.…”

Section: Dynamic Changes Of Alpha-and Betaamylase Activities Duringsupporting

confidence: 89%

“…The starch yields from all rice cultivars were significantly (p ˂ 0.05) decreased after pregermination, particularly at the malted stage of pregermination. These results were in agreement with the reduction in isolated starch yield after 24 hr of germination in regular long grain (Xu et al, 2012) and after the first stage of PGBRS in RD6 (waxy rice), KDML105 (low amylose rice), and RD31 (high amylose rice) (Pinkaew et al, 2016). Amylolytic enzymes hydrolyzed starch molecules during pregermination, resulting in the loss of starch during pregermination and starch isolation.…”

Section: Dynamic Changes Of Alpha-and Betaamylase Activities Duringsupporting

confidence: 87%

“…Rice germination refers to a physiological process starting from water uptake into dry grain and ending with the protrusion and elongation of embryonic growth length (EGL)both radicle (first root) and coleoptile (protective covering enveloping the shoot: first leaf) as a completed germination due to a complex biochemical process (Counce, Keisling, & Mitchell, 2000;He, Han, Yao, Shen, & Yang, 2011). "Pregermination" is considered the earlier period of rice germination and defined by a range of EGL, usually only radicle, between 0.5 and 1.0 mm for brown Japonica rice (Kayahara, 2001) and between 0.5 and 3.0 mm for paddy Indica rice (Panchan & Naivikul, 2009;Pinkaew, Thongngam, Wang, & Naivikul, 2016;Pinkaew, Wang, & Naivikul, 2017). Moreover, it was also prolonged between 3.0 and 7.0 mm of EGL for paddy Indica rice (kernel length around 10 mm) as the last stage of pregermination to be the ending with the coleoptile protrusion, which can be also classified as malted stage according to the definition of malted barley, which is generally allowed to grow the EGL to reach 2/3 and 3/4 of kernel length (DeClerck, 1957;Kupkanchanakul, Kadowaki, Kubota, & Naivikul, 2018).…”

Section: Introductionmentioning

confidence: 99%

“…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). The thermal properties of starch in GBR considerably changed during germination.…”

Section: Introductionmentioning

confidence: 99%

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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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Physicochemical and cooking quality characteristics of South American rice cultivars parboiled at different steaming pressures

et al. 2020

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Background and objectives Six different long‐slender rice genotypes were studied, being three pure lines (Puita Inta CL, Guri CL, and Irga 424 RI) and three hybrid lines (Titan CL, Lexus CL, and Inov CL). Samples were submitted to parboiling process under different steaming pressures (0.25, 0.50, and 0.75 kgf/cm2). Findings Results were dependent on genotype instead of line cluster. Intermediate steaming pressures may be useful for five cultivars; Titan CL was the only exception. Titan CL exhibited the lowest amylose content and the highest amylopectin average chain length, gelatinization temperature, and relative crystallinity. At the intermediate parboiling level of 0.50 kgf/cm2, Titan CL exhibited 8.32% of broken grains while the others exhibited values between 2.10% and 4.72%. Conclusions Titan CL had a more stable crystalline structure that hindered water intake into starch granules. For this reason, Titan CL may be parboiled at severe steaming pressure of 0.75 kgf/cm2 in order to achieve the same extent of gelatinization and physicochemical and cooking quality than the other studied cultivars. Significance and novelty The main rice cultivars grown in South America were studied. Results may help rice industries that work with long‐slender high‐to‐intermediate‐amylose rice to select proper parboiling parameters for each cultivar.

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Isolated rice starch fine structures and pasting properties changes during pre-germination of three Thai paddy ( Oryza sativa L.) cultivars

Cited by 35 publications

References 13 publications

WITHDRAWN: Germination of Six Indonesian Brown Rice: Evaluation of Antioxidant, Bioactive Compounds, Fatty Acids and Pasting Properties

WITHDRAWN: Germination of Six Indonesian Brown Rice: Evaluation of Antioxidant, Bioactive Compounds, Fatty Acids and Pasting Properties

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

Physicochemical and cooking quality characteristics of South American rice cultivars parboiled at different steaming pressures

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