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Physicochemical properties of germinated brown rice (Oryza sativa L.) starch


Musa, Siti Nor Asma and Imam, Mustapha Umar and Ismail, Maznah (2011) Physicochemical properties of germinated brown rice (Oryza sativa L.) starch. African Journal of Biotechnology, 10 (33). art. no. 4CCC07232278. pp. 6281-6291. ISSN 1684–5315


Physicochemical properties of white rice (WR), brown rice (BR) and germinated brown rice (GBR) starches from a mixed variety of MR219 and MR220, commonly consumed Malaysian varieties, were compared in this study. The granular size of the starch particles, measured using scanning electron microscope (SEM), varied from 2 to 8 μm for all starches and appeared in polyhyedral shapes. Amylose content in WR, BR and GBR as analysed using colorimetric method was found to be 25.77, 23.83 and 21.78%, respectively. The amylose content of GBR was significantly lower than that of WR or BR. Results also show that germination affected gelatinization and pasting properties. This study has profound implications for future studies on functional properties of GBR and may help us understand what role changes in physicochemical properties, brought about by germination, play in determining functional effects.

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Additional Metadata

Item Type: Article
Divisions: Faculty of Medicine and Health Science
Institute of Bioscience
Publisher: Academic Journals
Keywords: Starch characterization; Amylase; Gelantinization; Germinated brown rice
Depositing User: Nur Farahin Ramli
Date Deposited: 30 Mar 2014 03:20
Last Modified: 15 Nov 2017 03:24
URI: http://psasir.upm.edu.my/id/eprint/24492
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