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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos; Embrapa Alimentos e Territórios; Embrapa Arroz e Feijão. |
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Data corrente: |
04/10/2024 |
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Data da última atualização: |
04/10/2024 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
OLIVEIRA, M. E. A. S.; BASSINELLO, P. Z.; COLOMBARI FILHO, J. M.; CARVALHO, C. W. P. de; TAKEITI, C. Y. |
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Afiliação: |
MARIA EUGENIA ARAUJO SILVA OLIVEIRA, FEDERAL UNIVERSITY OF THE STATE OF RIO DE JANEIRO-UNIRIO; PRISCILA ZACZUK BASSINELLO, CNAT; JOSE MANOEL COLOMBARI FILHO, CNPAF; CARLOS WANDERLEI PILER DE CARVALHO, CTAA; CRISTINA YOSHIE TAKEITI, CTAA. |
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Título: |
Investigation of rice starch characteristics under short soaking-germination influence. |
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Ano de publicação: |
2024 |
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Fonte/Imprenta: |
Starch, 2024, 2300276. |
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Páginas: |
8 p. |
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DOI: |
https://doi.org/10.1002/star.202300276 |
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Idioma: |
Inglês |
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Conteúdo: |
Soaking and germination are processes used to improve nutritional characteristics in rice especially concerning γ-aminobutyric acid (GABA) and phenolic compounds. In contrast, during these processes the activation of enzymes may affect the rice starch. Hence, the current investigation aims to understand the impact of soaking and germination processes on starch structure in terms of morphological, texture, physicochemical and gelatinization properties of non-germinated rice starch (NGRS), soaked rice starch (SRS), and germinated rice starch (GRS). It is observed that soaking and germination cause changes in granule surface and reduce relative crystallinity (27.40–26.08 and 27.40–25.65%) and enthalpy (9.69–8.81 and 9.69–8.37%) compared with NGRS. Unexpectedly, germination affects the gel strength during cooling showing an increase of maximum peak force (0.28 N), demonstrating that the gel of GRS is firmer than NGRS and SRS. The findings are useful to provide bases for utilization of soaked and germinated rice starches in developing products for the food industry. |
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Palavras-Chave: |
GABA; Gel of GRS; Gelatinization rice starch; Relative crystallinity; Y aminobutyric acid. |
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Thesagro: |
Amido; Arroz; Composto Fenólico; Entalpia; Gelatinização; Germinação; Oryza Sativa; Tecnologia de Alimento. |
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Thesaurus Nal: |
Enthalpy; Food industry; Food technology; Phenolic compounds; Rice. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 02216naa a2200409 a 4500
001 2167806
005 2024-10-04
008 2024 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1002/star.202300276$2DOI
100 1 $aOLIVEIRA, M. E. A. S.
245 $aInvestigation of rice starch characteristics under short soaking-germination influence.$h[electronic resource]
260 $c2024
300 $a8 p.
520 $aSoaking and germination are processes used to improve nutritional characteristics in rice especially concerning γ-aminobutyric acid (GABA) and phenolic compounds. In contrast, during these processes the activation of enzymes may affect the rice starch. Hence, the current investigation aims to understand the impact of soaking and germination processes on starch structure in terms of morphological, texture, physicochemical and gelatinization properties of non-germinated rice starch (NGRS), soaked rice starch (SRS), and germinated rice starch (GRS). It is observed that soaking and germination cause changes in granule surface and reduce relative crystallinity (27.40–26.08 and 27.40–25.65%) and enthalpy (9.69–8.81 and 9.69–8.37%) compared with NGRS. Unexpectedly, germination affects the gel strength during cooling showing an increase of maximum peak force (0.28 N), demonstrating that the gel of GRS is firmer than NGRS and SRS. The findings are useful to provide bases for utilization of soaked and germinated rice starches in developing products for the food industry.
650 $aEnthalpy
650 $aFood industry
650 $aFood technology
650 $aPhenolic compounds
650 $aRice
650 $aAmido
650 $aArroz
650 $aComposto Fenólico
650 $aEntalpia
650 $aGelatinização
650 $aGerminação
650 $aOryza Sativa
650 $aTecnologia de Alimento
653 $aGABA
653 $aGel of GRS
653 $aGelatinization rice starch
653 $aRelative crystallinity
653 $aY aminobutyric acid
700 1 $aBASSINELLO, P. Z.
700 1 $aCOLOMBARI FILHO, J. M.
700 1 $aCARVALHO, C. W. P. de
700 1 $aTAKEITI, C. Y.
773 $tStarch, 2024, 2300276.
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Registro original: |
Embrapa Alimentos e Territórios (CNAT) |
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