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

文献类型： 外文期刊

第一作者： Liu, He

作者： Liu, He;Zhang, Guangchen;Hua, Dong;Xu, Jiaxin;Yang, Lina;Zhou, Dayu;He, Yutang;Liu, He;Liu, Youhong;Tang, Ao;Lu, Bingxuan

作者机构：

关键词： pulsed light; germinated brown rice; starch hydrolysis; physicochemical properties

期刊名称：JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE （ 影响因子：4.1； 五年影响因子：4.2 ）

ISSN： 0022-5142

年卷期： 2023 年

页码：

收录情况： SCI

摘要： BACKGROUNDRecently, germinated brown rice (GBR) has gained substantial attention as a functional food because of its nutritional attributes. Notably, pulsed light technology (PLT) has emerged as a promising tool for enhancing rice germination and, consequently, has improved 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. The present study aimed to investigate the stimulating effects of PLT on starch hydrolysis, starch structure and functional properties of GBR.RESULTSThe PLT substantially boosted alpha-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, whereas 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 alpha-amylase activity, reducing sugar accumulation, starch structure and functional properties in GBR.CONCLUSIONThe present study demonstrates 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. (c) 2023 Society of Chemical Industry.

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