Pulsed light treatment enhances starch hydrolysis and improves starch physicochemical properties of germinated brown rice

Abstract

BackgroundRecently, germinated brown rice (GBR) has gained substantial attention as a functional food due to its nutritional attributes. Notably, pulsed light technology (PLT) has emerged as a promising tool for enhancing rice germination and, consequently, improving the nutritional and functional qualities of GBR‐derived products. However, further research is required to comprehensively understand the impact of PLT on GBR physicochemical properties. This study aims to investigate the stimulating effects of PLT on starch hydrolysis, starch structure, and functional properties of GBR.ResultsThe PLT substantially boosted α‐amylase activity during brown rice germination, leading to a 10.9% reduction in total starch content and a 17.3% increase in reducing sugar content, accompanied by elevated free water levels. Structural analysis indicated no changes in starch crystalline types, while gelatinization temperature slightly increased. Pasting properties exhibited a significant drop in peak viscosity. Scanning electron microscopy showed surface erosion of starch granules with microstructural changes. Furthermore, correlation analysis established positive links between α‐amylase activity, reducing sugar accumulation, starch structure, and functional properties in GBR.ConclusionThe study demonstrated that PLT enhanced the physicochemical properties of GBR starch, significantly improving the stability of GBR products, thereby contributing to expanded applicability of rice starch in the food industry.This article is protected by copyright. All rights reserved.