Journal
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
Volume 105, Issue -, Pages 931-939Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.ijbiomac.2017.07.123
Keywords
Starch; Germination; Physicochemical properties
Funding
- Cooperative Research Program for Agriculture Science and Technology Development Rural Development Administration, Republic of Korea [PJ01167604]
- Rural Development Administration (RDA), Republic of Korea [PJ011676042017] Funding Source: Korea Institute of Science & Technology Information (KISTI), National Science & Technology Information Service (NTIS)
Ask authors/readers for more resources
Four selected grains (brown rice, oat, sorghum, and millet) were subjected to germinate and changes in granule morphology, molecular structure, crystalline structure, and physicochemical properties of isolated starch were investigated. The germinated starches showed pits and holes on the surface of the starch granules and the particle size distributions shifted slightly to smaller size as the germination time increased. Germination led to decrease in amylose content, while molecular weights of the germinated starches showed no significant changes. The relative crystallinity of all selected grain starches decreased significantly during germination. Compared to the native starches, the germinated starches had lower retrogradation enthalpy. Brown rice and oat starches exhibited marginal increases in peak viscosities, whereas those of sorghum and millet starches decreased significantly during germination. Amylose leaching of brown rice and oat starches decreased after germination, whereas sorghum and millet starches showed an increase in amylose leaching. (C) 2017 Elsevier B.V. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available