Effect of pre-germination at varying stages of embryonic growth length on chemical composition and protein profile of Thai rice ( Oryza sativa L.)

Kupkanchanakul, Warunee; Kadowaki, Motoni; Kubota, Masatoshi; Naivikul, Onanong

doi:10.1016/j.anres.2018.05.009

Cited by 4 publications

(7 citation statements)

References 21 publications

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“…Pregerminated paddy (PGP) was prepared as described in our previous work (Kupkanchanakul et al, 2018). Pregerminated paddy (PGP) was prepared as described in our previous work (Kupkanchanakul et al, 2018).…”

Section: Methodsmentioning

confidence: 99%

“…Pregerminated paddy (PGP) was prepared as described in our previous work (Kupkanchanakul et al, 2018). Rice paddy was soaked in warm water at 30°C for 12 hr.…”

Section: Methodsmentioning

confidence: 99%

“…"Pregermination" is considered the earlier period of rice germination and defined by a range of EGL, usually only radicle, between 0.5 and 1.0 mm for brown Japonica rice (Kayahara, 2001) and between 0.5 and 3.0 mm for paddy Indica rice (Panchan & Naivikul, 2009;Pinkaew, Thongngam, Wang, & Naivikul, 2016;Pinkaew, Wang, & Naivikul, 2017). Moreover, it was also prolonged between 3.0 and 7.0 mm of EGL for paddy Indica rice (kernel length around 10 mm) as the last stage of pregermination to be the ending with the coleoptile protrusion, which can be also classified as malted stage according to the definition of malted barley, which is generally allowed to grow the EGL to reach 2/3 and 3/4 of kernel length (DeClerck, 1957;Kupkanchanakul, Kadowaki, Kubota, & Naivikul, 2018).…”

Section: Introductionmentioning

confidence: 99%

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Role of amylolytic activities during pregermination on rice kernel morphology and physicochemical properties of isolated starch

et al. 2018

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Background and objectives:The role of amylolytic activities during four stages of pregermination varying on embryonic growth length between 0.5 and 7.0 mm on dynamic changes of rice kernel morphology and chemical composition, crystallinity, and thermal properties of isolated starches from three different Thai rice cultivars-SPT1 (waxy), PTT1 (low amylose), and PNL2 (high amylose)-were investigated. Findings: Amylolytic activities of all rice cultivars significantly increased at each progressive stage, whereas SPT1 showed the highest increase in alpha-amylase activity as the first stage of pregermination. Scanning electron micrographs showed the radial crack of kernel, appearance of individual and nonuniform starch granules after pregermination, particularly of the SPT1 cultivar. Molecular weight distribution of pregerminated brown-rice starch (PGBRS) indicated the partial hydrolysis of starch molecules especially amylopectin, resulting in a decrease fraction of high MW molecules after pregermination. All PGBRS had A-type X-ray diffraction patterns with higher relative crystallinity than their natives, except that of PNL2 cultivar. Pregermination led to the change onset temperature (To) of starch gelatinization (gel_p1) and retrograded amylopectin melting (ret_p1) of PGBRS for all rice cultivars and peak temperature (Tp) of gel_p1 and ret_p1 of PGBRS for only SPT1 cultivar, whereas SPT1 was found at the lower stage than other cultivars. PGBRS at the second and third stage for SPT1, after the third stage for PTT1, and after the second stage for PNL2 had lower enthalpy (DH) of ret_p1 than their natives. Conclusions: Alpha-amylase activity plays a role in partial hydrolysis of amylopectin at amorphous region during rice pregermination which resulted in significant changes of thermal properties for all rice, especially SPT1 cultivar. Pregermination with 2-3-mm EGL of all rice could be used as starch bio-modification to obtain a lower retrograded starch as a functional ingredient of rice-based products. Significance and novelty: The change in thermal properties of waxy SPT1 rice cultivar, which mostly contained amylopectin and highly increased alpha-amylase activity after first stage of pregermination, was more pronounced than those of nonwaxy PTT1 and PNL2 rice cultivars. Cereal Chemistry. 2018;95:543-554. wileyonlinelibrary.com/journal/cche © 2018 AACC International | 543 K E Y W O R D S amylolytic activities, isolated rice starch, kernel morphology, physicochemical properties, pregermination How to cite this article: Kupkanchanakul W, Thongngam M, Shi Y-C, Naivikul O. Role of amylolytic activities during pregermination on rice kernel morphology and physicochemical properties of isolated starch. Cereal Chem. 2018;95:543-554.

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Section: Methodsmentioning

confidence: 99%

“…Pregerminated paddy (PGP) was prepared as described in our previous work (Kupkanchanakul et al, 2018). Rice paddy was soaked in warm water at 30°C for 12 hr.…”

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Role of amylolytic activities during pregermination on rice kernel morphology and physicochemical properties of isolated starch

et al. 2018

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“…Pre-germinated paddy (PGP) of two Thai rice cultivars were prepared as described in our previous work (8). The total pre-germination time of PTT1 and PNL2 cultivars were 34 and 52 h, respectively.…”

Section: Preparation Of Composited Rice Flour (Rf) and Pre-germinatedmentioning

confidence: 99%

“…Germination process has been widely reported to induce chemical changes of rice due to a complex biochemical process of starch, protein and other components being considerably activated, particularly during rice paddy growth at 0.5-7 mm of embryonic growth length (EGL), which is called pre-germination process (8,9). Pre-germinated brown rice flour (PGBRF) from 24-48 h of germination, which were substituted in the composited wheat-rice bread formula, were reported to reduce hardness of bread after baking and to reduce staling rate after storage (10).…”

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confidence: 99%

Gluten-Free Rice Breading Using Composited Rice Flour and Pre-Germinated Brown Rice Flour for Health Benefits

Kupkanchanakul

Yamaguchi

Naivikul

2019

J Nutr Sci Vitaminol

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Gluten-free rice breading (RB) is generally prepared by shredding of glutenfree rice bread. It is an alternative product for Celiac patients, who are gluten allergic. The aim of this research was to formulate gluten-free rice bread formula by using composited rice flour (RF) and pre-germinated brown rice flour (PGBRF) from two Thai rice cultivars, Pathum-Thani1 (15% amylose) and Phitsanulok2 (27% amylose) at the ratio of 1:1, by considering the structural properties of bread, health benefit of breading, and the properties of breading as coating material of fried frozen croquette (C-) and compared to those of samples prepared from wheat flour. Increasing PGBRF from 0% to 50% in gluten-free rice bread formula increased the puffed cell wall of air cell in gluten-free rice bread. Antioxidative activity of RB containing 50% PGBRF (RB-50%) was 4 and 9 times higher than RB without PGBRF (RB-0%) and wheat breading (WB), respectively. WB contained 356,289 mg/kg of gluten, while RB contained less than 2 mg/kg of gluten, which could be labeled "gluten-free". When compared all breading samples as coating material of Coil il absorption of C-RB-50% (14.32%) was 3 times lower than that of WB (44.36%). Therefore, the RB-50% had health benefits for consumers who are suffered from Celiac disease and also other health-conscious consumers considering the higher antioxidative properties and lower oil uptake than the consumption of WB.

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Physicochemical properties, structural characteristics and in vitro digestion of brown rice–pea protein isolate blend treated by microbial transglutaminase

Lin

Chen

et al. 2023

Food Hydrocolloids

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Effect of pre-germination at varying stages of embryonic growth length on chemical composition and protein profile of Thai rice ( Oryza sativa L.)

Cited by 4 publications

References 21 publications

Role of amylolytic activities during pregermination on rice kernel morphology and physicochemical properties of isolated starch

Role of amylolytic activities during pregermination on rice kernel morphology and physicochemical properties of isolated starch

Gluten-Free Rice Breading Using Composited Rice Flour and Pre-Germinated Brown Rice Flour for Health Benefits

Physicochemical properties, structural characteristics and in vitro digestion of brown rice–pea protein isolate blend treated by microbial transglutaminase

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