Germination could improve the sensory and nutritional value of brown rice (BR), and magnetic field (MF) is considered as a promising technique for enhancing germination. However, the mechanism underlying MF-enhanced germination of BR remains unclear. Therefore, in this study, BR was exposed to MF (10 mT, 60 min, 25 °C), germinated in the absence/presence of gibberellin (GA) solution (20 mg/L, 30 °C) for 36 h, and subsequently the mechanism was explored by assessing germination index, endogenous GA content, relevant gene expression, α-amylase activity, and α-amylase action on rice starch. Results indicated that with MF treatment, the shoot and root length of BR increased by 10.4% and 22.9%, respectively. MF treatment upregulated the gene expression related to α-amylase by 0–110.2%, activated α-amylase by 11.0%, led to the hydrolysis of starch into more reducing sugars by 9.2% and thus provided additional energy for BR germination. Post-germination, pores appeared on BR starch surface, and there was a decrease in its relative crystallinity, pasting temperature, and enthalpy. Compared with MF, the combination of MF and GA treatments (GM) showed a more pronounced effect on germination, which further confirmed that MF might enhance BR germination by activating α-amylase through the GA pathway. Overall, this study extended the knowledge of MF-assisted germination, which provided a guidance for the applications of MF in food and agricultural industries.
Read full abstract