Abstract
This study compared the structural and rheological properties of native (GB0), 12 h (GB12), 24 h (GB24), 36 h (GB36), 48 h (GB48) and 72 h (GB72) germinated glutinous brown rice starch to improve the market value of glutinous rice through germination. The proportion of A chains (DP 6-12) increases and the proportion of B1 chains (DP 13-24) decreased with germination time. Interestingly, we observed that the total proportion of B2 and B3 chains decreased, but was recovered after germination at 36 h. The effect of germination on the distribution of amylopectin length results in a decrease in relative crystallinity, gelatinisation temperature, gelatinisation enthalpy and pasting viscosities. In this study, we found that GB12 starch gel has the weakest thermal stability and its shear resistance is more difficult to retrogradation; while GB36 has the highest chain association (retrogradation) which is induced by cooling. Key words: Glutinous brown rice, germination, starch, structural properties, rheological properties.
Highlights
Glutinous rice commonly referred to as sticky or waxy rice is characterised by its non-transparent surface and high amylopectin content
We observed that the total proportion of B2 and B3 chains decreased before germination at 36 h; it rose again at 36 h, and continued to decrease with the extension of germination time
This study evaluated the impact of different germination stages on the structural and rheological properties of the glutinous brown rice starch
Summary
Glutinous rice commonly referred to as sticky or waxy rice is characterised by its non-transparent surface and high amylopectin content. Such rice is widely processed into food products and has a high yield, in China, where it is mainly used as material of traditional foods, such as Tangyuan, Zongzi, and Shaoxing wine, and as an added ingredient in other products. The crystallization of amylopectin in high-amylopectin cultivars will contribute to their resistance to enzymatic digestibility (Liu et al, 1999) Such cultivars result in indigestion and are not suitable as staple food, resulting in a much lower market value
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