Journal
FOOD CHEMISTRY
Volume 278, Issue -, Pages 10-16Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2018.11.017
Keywords
Pre-harvest sprouting; Rice; Grain characteristics; Thermal properties
Funding
- National Key Research Program of China [2016YFD0300503]
- Postgraduate research & practice innovation program of Jiangsu province [KYCX17_1884]
- Natural Science Foundation of Jiangsu Higher Education Initiations of China [16KJB210014]
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This study investigates the effects of field pre-harvest sprouting (PHS) on the morphological structure and physicochemical properties of starches from four rice varieties during the rice harvesting period. The results of the study showed that PHS significantly affected the grain characteristics, starch structure, and physicochemical properties of the four rice varieties. Moreover, PHS led to a significant decrease in the grain processing quality and protein content of the four varieties, pitting and unevenness on the surface of the starch granules, and smaller starch granules. In addition, PHS led to starches with lower amylose content, which resulted in a higher swelling power, solubility, and relative crystallinity. Higher gelatinization enthalpy and lower gelatinization temperature were also observed under PHS conditions. The results indicated that PHS can lead to degradation in grain processing and appearance quality, but it can also lead to some improvements in the gelatinization properties of starch.
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