Morphological, Thermal, and Rheological Properties of Starch from Brown Rice and Germinated Brown Rice from Different Cultivars

Morphological, thermal, functional, pasting, and rheological properties of starch from BR (Brown rice) and GBR (Germinated brown rice) (PB1, PS44, PB1509, PB1121, PS5) are investigated. Scanning electron microscopy shows the presence of rougher and slightly eroded pits starch granules after germinat...

Full description

Saved in:
Bibliographic Details
Published in:Starch - Stärke 2023-03, Vol.75 (3-4), p.n/a
Main Authors: Pal, Priyanka, Kaur, Parmeet, Singh, Narpinder, Kaur, Amritpal, Inouchi, Naoyoshi, Kubota, Yuka
Format: Article
Language:English
Subjects:
Amylopectin
Chains
Cultivars
Enthalpy
gel permeation chromatography
Germination
Granular materials
Molecular structure
Morphology
Rheological properties
Rheology
Rice
Scanning electron microscopy
Starch
Starches
Temperature
Thermal properties
Thermodynamic properties
Transition temperatures
Citations: Items that this one cites
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Morphological, thermal, functional, pasting, and rheological properties of starch from BR (Brown rice) and GBR (Germinated brown rice) (PB1, PS44, PB1509, PB1121, PS5) are investigated. Scanning electron microscopy shows the presence of rougher and slightly eroded pits starch granules after germination. Starch from both the BR and GBR has the highest proportion of granules of 5–10 µm size and the lowest of 20–60 µm size. Starch from GBR shows lower gelatinization temperatures and enthalpy of gelatinization. GBR starch has a higher amount of long side chains and lower short side chains of amylopectin as compared to BR starch. Starches from BR show higher moduli as compared to their counterpart starches from GBR. GBR starch from different rice cultivars shows different amylopectin molecular structures, crystallinity, and thermal properties than BR starch. The lower paste viscosities and transition temperatures of GBR starch make it more suitable for the formulation of food products where a higher amount of starch is required without a rise in viscosity. Starch from brown rice (BR) and germinated brown rice (GBR) from different rice cultivars are compared. GBR starch reveals the presence of rougher and slightly eroded pits in starch granules. GBR starch shows lower paste viscosities as compared to BR starch GBR starch reveals typically a higher amount of long side chains and a lower amount of short side chains of amylopectin than BR starch.
ISSN:0038-9056
1521-379X
DOI:10.1002/star.202100266