Sprouting of Cereal Grains – Effects on Starch Characteristics

Abstract

The production of modified starches from corn, barley and triticale grain was found to be possible by sprouting of grains prior to starch isolation. The extent of modification depends on the time of sprouting. The water binding capacities of starches decreased initially and then increased again with longer sprouting times. Swelling powers decreased while solubilities and enzyme susceptibilities of the starches increased with sprouting. Starches gelatinized at a lower temperature and over a narrower temperature range than starch from ungerminated grains. FN values and amylograph viscosities decreased due to sprouting of grains prior to starch isolation.

In vitro starch digestibility and pasting properties of germinated brown rice after hydrothermal treatments

“…It was consistent with the result reported by Xu et al (2012). Similar trends were reported for giant embryonic rice (Kang et al, 2003), and for barley (Lorenz et al, 1981). Gelatinization enthalpy represents the loss of double helical order (Cooke and Gidley, 1992).…”

The Pasting Properties of Flour and Starch in Wheat Grain Damaged by .ALPHA.-Amylase

“…The results of starch pasting properties indicated that peak viscosity decreased slightly by 24 h and that breakdown increased by 6 h and then decreased gradually between 6 and 36 h. Relatively high values of peak viscosity (255 RVU) and breakdown (133 RVU) were found even after 48 h. The data that we obtained with a wetting test also revealed that excess accumulation of ␣-amylase did not occur with a large decline in the peak viscosity of starch. Lorenz et al (1981) reported that, after 2 days of sprouting, the viscosity of starch in triticale and barley was reduced to almost zero according to the Brabender amylograph. They also reported that, in corn, no decrease in starch viscosity was observed until 2 days of sprouting, while a significant reduction in starch viscosity was detected from 4-7 days of sprouting.…”

Chemical composition and functional properties of malted corn flours

“…Lorenz et al (1983) and Lukov & Bushuk (1984) justified the decrease of the WAI by the gradual loss of water retention capacity of proteins, as consequence of proteases action. On the other hand, Lorenz & Kulp (1981), which observed an increase of starch WAI after longer periods of germination, attributed this phenomenon to amylases action in crystalline regions of the granule, increasing hygroscopicity. Other factor that probably contributed to the increase of WAI was the flour particle size, which decreased with germination time (data not presented), as a consequence of higher fragility of kernel.…”