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Effects of germination time on the structural,physicochemical and functional properties of brown rice |
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| Authors: | Lin-yang He Yang Yang Li-kun Ren Xin Bian Xiao-fei Liu Feng-lian Chen Bin Tan Yu Fu Xiu-min Zhang Na Zhang |
| Affiliation: | 1. School of Food Engineering, Harbin University of Commerce, Harbin, 150076 China
These authors contributed equally to this work. Contribution: Writing - original draft (equal);2. School of Food Engineering, Harbin University of Commerce, Harbin, 150076 China Contribution: Methodology (equal);3. School of Food Engineering, Harbin University of Commerce, Harbin, 150076 China Contribution: Formal analysis (equal);4. School of Food Engineering, Harbin University of Commerce, Harbin, 150076 China Contribution: Software (equal);5. School of Food Engineering, Harbin University of Commerce, Harbin, 150076 China Contribution: ?Investigation (equal);6. Academy of Science, National Food and Strategic Reserves Administration, Beijing, 100037 China;7. College of Food Science, Southwest University, Chongqing, 400715 China;8. Beijing Academy of Food Sciences, Beijing, 100068 China Contribution: Validation (equal);9. School of Food Engineering, Harbin University of Commerce, Harbin, 150076 China |
| Abstract: | Germinated brown rice (GBR) is a gluten-free food raw material. Its tissue structure, physicochemical properties and functional properties depend on the germination time. In this study, rapid viscosity analyses, differential scanning calorimetry and X-ray diffraction et al were used to analyse the structural, physicochemical and functional changes in brown rice (BR) during germination. Gamma-aminobutyric acid (GABA), total phenolic compound, glutathione (GSH) and amino acid contents increased during germination. GBR exhibited the highest GSH (22.70 mg per 100 g) and amino acid (8.02 mg per 100 g) contents at 24 h and the highest GABA content (253.35 mg per 100 g) at 36 h. Furthermore, BR germinated for 36 h showed greater enthalpy (ΔH) than ungerminated BR. Although GBR showed less crystallinity than ungerminated BR, germination did not change the crystalline structure type of starch (A-type). These results inform choices of the appropriate applications of GBR to promote its utilisation in the food industry. |
| Keywords: | Functional properties germinated brown rice pasting properties structure |