Paper Title:
Effect of Germination on Physicochemical, Morphological and Rheological Properties of Rice Starch from Germ-Remaining Polished Rice
  Abstract

The effects of germination on physicochemical, morphological and rheological properties of rice starch from germ-remaining polished rice (GRPR) have been investigated. The properties of starches from raw GRPR, brown rice and germinated brown rice were also characterized as the comparison. The results showed that a decrease in amylose content was observed after germination and the amylose content of germinated GRPR was lower than that of germinated brown rice. Scanning electron microscopy did not reveal any distinct difference in the appearance of the starches except some slight alteration of the starch granule edges. Rheological investigation illustrated that the starches of GPRG with lower amylose content showed lower peak G’ in the four rice samples.

  Info
Periodical
Advanced Materials Research (Volumes 396 - 398)
Chapter
Chapter 7: Biochemical Industry
Edited by
Yanxuan Wen and Fuhou Lei
Pages
1493-1497
DOI
10.4028/www.scientific.net/AMR.396-398.1493
Citation
Yong Le Liu et al., 2011, Advanced Materials Research, 396-398, 1493
Online since
November 2011
Price
US$ 28,-
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