This study compared the structural and rheological properties of native (GB0), 12 h (GB12), 24 h (GB24), 36 h (GB36), 48 h (GB48) and 72 h (GB72) germinated glutinous brown rice starch to improve the market value of glutinous rice through germination. The proportion of A chains (DP 6-12) increases and the proportion of B1 chains (DP 13-24) decreased with germination time. Interestingly, we observed that the total proportion of B2 and B3 chains decreased, but was recovered after germination at 36 h. The effect of germination on the distribution of amylopectin length results in a decrease in relative crystallinity, gelatinisation temperature, gelatinisation enthalpy and pasting viscosities. In this study, we found that GB12 starch gel has the weakest thermal stability and its shear resistance is more difficult to retrogradation; while GB36 has the highest chain association (retrogradation) which is induced by cooling.
Key words: Glutinous brown rice, germination, starch, structural properties, rheological properties.
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