title: The impact of germination on the characteristics of brown rice flour and starch.
abstract: BACKGROUND
  In recent years, germinated brown rice as a functional food has received great attention with its improved sensory and nutritional properties. Particularly of interest are the high levels of γ-amino butyric acid (GABA) which can be obtained during germination. However, more studies are needed to fully understand the effect of germination on the physicochemical properties of brown rice.
  
  
  RESULTS
  Germination altered the chemical composition of brown rice, resulting in an increase in reducing sugar and ash content, and a reduction in amylose. Solubility, paste viscosity, transition temperatures (T(o) , T(p) and T(c) ) and percentage of retrogradation (%Retrogradation) were decreased, while swelling power and turbidity were significantly increased. Scanning electron micrographs indicated that starch granules from germinated brown rice became smaller and less homogeneous. Moreover, germination shortened the chain length of amylopectin and amylose molecules.
  
  
  CONCLUSIONS
  This investigation provides information on changes in the characteristics of rice flour and rice starch during germination, leading to a better understanding on the chemistry of brown rice germination.
authors.affiliation: State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China.
authors.forename: Jie
authors.initials: J
authors.lastname: Xu
authors.forename: Hui
authors.initials: H
authors.lastname: Zhang
authors.forename: Xiaona
authors.initials: X
authors.lastname: Guo
authors.forename: Haifeng
authors.initials: H
authors.lastname: Qian
mesh_terms: D000687:Amylopectin; D004063:Digestion; D005433:Flour / Q000032:analysis*; D018525:Germination / Q000502:physiology*; D033401:Microscopy, Acoustic; D012275:Oryza / Q000737:chemistry / Q000502:physiology*; D013213:Starch / Q000737:chemistry* / Q000648:ultrastructure
chemical_list: D013213:Starch; D000687:Amylopectin