02216naa a2200409 a 450000100080000000500110000800800410001902400480006010000260010824501160013426000090025030000090025952010910026865000130135965000180137265000200139065000230141065000090143365000100144265000100145265000230146265000130148565000200149865000170151865000170153565000270155265300090157965300150158865300310160365300270163465300240166170000220168570000270170770000260173470000190176077300270177921678062024-10-04       2024    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1002/star.2023002762DOI1 aOLIVEIRA, M. E. A. S.  aInvestigation of rice starch characteristics under short soaking-germination influence.h[electronic resource]  c2024  a8 p.  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.  aEnthalpy  aFood industry  aFood technology  aPhenolic compounds  aRice  aAmido  aArroz  aComposto Fenólico  aEntalpia  aGelatinização  aGerminação  aOryza Sativa  aTecnologia de Alimento  aGABA  aGel of GRS  aGelatinization rice starch  aRelative crystallinity  aY aminobutyric acid1 aBASSINELLO, P. Z.1 aCOLOMBARI FILHO, J. M.1 aCARVALHO, C. W. P. de1 aTAKEITI, C. Y.  tStarch, 2024, 2300276.