Preparation of germinated brown rice with high γ-aminobutyric acid content and short root by magnetic field treatment

Chen, Caiwen; Tao, Yang; Ye, Han; Ding, Yanfeng; Xing-liang, Jian; Li, Dandan

doi:10.1016/j.jcs.2023.103720

Cited by 12 publications

(3 citation statements)

References 29 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The increase in the content of reducing sugars during germination is due to the activation of endogenous amylolytic enzymes, which hydrolyze starch into mono- and disaccharides, primarily responsible for providing energy for root growth [ 41 ]. It is observed that in trials with shorter germination times (#1, #3, and #5), there was no significant increase (1.38-fold) in the content of reducing sugars compared to the control trial.…”

Section: Resultsmentioning

confidence: 99%

“…Reducing Sugar = 7.28 + 2.24x 1 + 1.47x 2 + 0.96x 1 x 2 (12) where: reducing sugars were expressed as g of glucose•100 −1 g of extract; x 1 and x 2 are the encoded levels of the germination's time and temperature, respectively. The increase in the content of reducing sugars during germination is due to the activation of endogenous amylolytic enzymes, which hydrolyze starch into mono-and disaccharides, primarily responsible for providing energy for root growth [41]. It is observed that in trials with shorter germination times (#1, #3, and #5), there was no significant increase (1.38-fold) in the content of reducing sugars compared to the control trial.…”

Section: Reducing Sugarmentioning

confidence: 99%

“…For the statistically significant dependent variables and with predictive mathematical models (p < 0.10; Fcalc/Ftab > Ftab and R 2 > 0.80), the parameters were maximized, with an importance factor of 5 (Table 4). The increase in the content of reducing sugars during germination is due to the activation of endogenous amylolytic enzymes, which hydrolyze starch into mono-and disaccharides, primarily responsible for providing energy for root growth [41]. It is observed that in trials with shorter germination times (#1, #3, and #5), there was no significant increase (1.38-fold) in the content of reducing sugars compared to the control trial.…”

Section: Numerical Optimization and Validation Of Mathematical Modelsmentioning

confidence: 99%

See 2 more Smart Citations

A New Advancement in Germination Biotechnology of Purple Creole Corn: Bioactive Compounds and In Situ Enzyme Activity for Water-Soluble Extract and Pan Bread

Nascimento,

Silva,

Andressa

et al. 2024

Metabolites

View full text Add to dashboard Cite

Germination is a simple and cost-effective technology that enhances the technological, sensory, and nutritional potential of grains, making them more attractive for use in the food industry. Germinating indigenous seeds is an alternative to increase noticeability and add value to these grains, which hold social and economic significance in the regions where they are cultivated, such as creole purple pericarp corn (PPCC) from the Couto Magalhães de Minas region in Brazil. This study aimed to optimize the germination parameters of time (24–96 h) and temperature (18–32 °C) for PPCC to produce water-soluble extracts and bread. Endogenous enzymes resulting from the germination process significantly enhanced (p < 0.10) the technological (total reducing sugars, total soluble solids, and soluble proteins) and biological properties (γ-aminobutyric acid, total soluble phenolic compounds, and antioxidant capacity) of the water-soluble extracts. The optimum point for obtaining the extracts was found to be at 85.3 h at 30.46 °C (with desirability of 90.42%), and this was statistically validated. The incorporation of germinated PPCC flours into bread was also promising (p < 0.10) and had a positive impact on the dough property (dough volume increase) and the final product, especially in terms of instrumental texture (springiness, cohesiveness, gumminess, chewiness, and resilience), resulting in a softer texture (lower firmness and hardness). The addition of PPCC flours did not alter instrumental color parameters, which may lead to greater consumer acceptance due to imperceptible differences in color to untrained individuals, with the optimized point at 96 h at 29.34 °C, with a desirability of 92.60%. Therefore, germinated PPCC shows promise for use as a base for obtaining water-soluble extracts and in bread as a replacement for commercial flour improvers, while also adding value to a raw material that is part of the local culture and agrobiodiversity.

show abstract

Section: Resultsmentioning

confidence: 99%

Section: Reducing Sugarmentioning

confidence: 99%

Section: Numerical Optimization and Validation Of Mathematical Modelsmentioning

confidence: 99%

See 1 more Smart Citation

A New Advancement in Germination Biotechnology of Purple Creole Corn: Bioactive Compounds and In Situ Enzyme Activity for Water-Soluble Extract and Pan Bread

Nascimento,

Silva,

Andressa

et al. 2024

Metabolites

View full text Add to dashboard Cite

show abstract

Pulsed light treatment enhances starch hydrolysis and improves starch physicochemical properties of germinated brown rice

Zhang,

Hua,

et al. 2023

J Sci Food Agric

View full text Add to dashboard Cite

BackgroundRecently, germinated brown rice (GBR) has gained substantial attention as a functional food due to its nutritional attributes. Notably, pulsed light technology (PLT) has emerged as a promising tool for enhancing rice germination and, consequently, improving the nutritional and functional qualities of GBR‐derived products. However, further research is required to comprehensively understand the impact of PLT on GBR physicochemical properties. This study aims to investigate the stimulating effects of PLT on starch hydrolysis, starch structure, and functional properties of GBR.ResultsThe PLT substantially boosted α‐amylase activity during brown rice germination, leading to a 10.9% reduction in total starch content and a 17.3% increase in reducing sugar content, accompanied by elevated free water levels. Structural analysis indicated no changes in starch crystalline types, while gelatinization temperature slightly increased. Pasting properties exhibited a significant drop in peak viscosity. Scanning electron microscopy showed surface erosion of starch granules with microstructural changes. Furthermore, correlation analysis established positive links between α‐amylase activity, reducing sugar accumulation, starch structure, and functional properties in GBR.ConclusionThe study demonstrated that PLT enhanced the physicochemical properties of GBR starch, significantly improving the stability of GBR products, thereby contributing to expanded applicability of rice starch in the food industry.This article is protected by copyright. All rights reserved.

show abstract

Enhancement of γ-aminobutyric acid content in Huangjiu through rice bran fermentation and its impact on the volatile organic compounds

Xue,

Li,

Lyu

et al. 2024

Food Bioscience

View full text Add to dashboard Cite

Preparation of germinated brown rice with high γ-aminobutyric acid content and short root by magnetic field treatment

Cited by 12 publications

References 29 publications

A New Advancement in Germination Biotechnology of Purple Creole Corn: Bioactive Compounds and In Situ Enzyme Activity for Water-Soluble Extract and Pan Bread

A New Advancement in Germination Biotechnology of Purple Creole Corn: Bioactive Compounds and In Situ Enzyme Activity for Water-Soluble Extract and Pan Bread

Pulsed light treatment enhances starch hydrolysis and improves starch physicochemical properties of germinated brown rice

Enhancement of γ-aminobutyric acid content in Huangjiu through rice bran fermentation and its impact on the volatile organic compounds

Contact Info

Product

Resources

About