Rice grain germination: A review of its impact on technological properties and development of new food products

Grains undergo significant structural changes during germination due to amylolytic and proteolytic enzymes. These changes notably affect the starch content and its structure, which is the primary energy source for the developing plant, impacting grain resistance to the breakdown force and yield besi...

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Published inTrends in food science & technology Vol. 150; p. 104600
Main Authors do Nascimento, Lucas Ávila, Heberle, Thauana, Wang, Ya-Jane, Vanier, Nathan Levien, Elias, Moacir Cardoso, Mesko, Márcia Foster, Colussi, Rosana
Format Journal Article
LanguageEnglish
Published Elsevier Ltd 01.08.2024
Subjects
amylopectin
amylose
Cooking
enzymatic hydrolysis
Enzymes
germination
grain quality
hardness
nutrient content
Plant-based
primary energy
product development
proteolysis
rice
rice flour
Rice germination
Starch
tea
technology
texture
viscosity
yogurt
Enzymes
Rice germination
Cooking
Plant-based
Starch
Online AccessGet full text
ISSN0924-2244
DOI10.1016/j.tifs.2024.104600

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Abstract Grains undergo significant structural changes during germination due to amylolytic and proteolytic enzymes. These changes notably affect the starch content and its structure, which is the primary energy source for the developing plant, impacting grain resistance to the breakdown force and yield besides the starch properties. To be efficiently utilized, the starch requires enzymatic hydrolysis, which is a crucial step in the germination process. This review aims to compile comprehensive information on the influence of germination on starch and its associated technological factors. It includes examining the effects on amylose and amylopectin, amylolytic enzymes, viscosity, thermal properties, and granule morphology, texture, and cooking parameters of germinated grains and food products based on germinated rice grains flour. The goal is to provide a detailed analysis of the impact of germination on these factors and shed light on the subject matter for interested readers. Amylolytic enzymes break down starch chains during germination, leading to increased viscosity, modified thermal properties, formation of surface pores on starch granules, and reduced cooking time and hardness. These changes influence grain quality and enable product development using germinated rice flour (e.g., bakery items, tea, and yogurt). Germination affects industrial processes like parboiling differently compared to non-germinated grains. Germinated rice boasts an enhanced nutrient profile, offering increased health benefits. Overall, induced germination presents a method for altering grain characteristics and creating new food possibilities. •Germinating rice grains leads to significant changes in their starch properties.•Texture parameters of rice grains' achieved after the induced germination.•Germination could have positive and negative effects, depending on the application.•Germinated rice flour can replace wheat flour in various applications.
AbstractList Grains undergo significant structural changes during germination due to amylolytic and proteolytic enzymes. These changes notably affect the starch content and its structure, which is the primary energy source for the developing plant, impacting grain resistance to the breakdown force and yield besides the starch properties. To be efficiently utilized, the starch requires enzymatic hydrolysis, which is a crucial step in the germination process. This review aims to compile comprehensive information on the influence of germination on starch and its associated technological factors. It includes examining the effects on amylose and amylopectin, amylolytic enzymes, viscosity, thermal properties, and granule morphology, texture, and cooking parameters of germinated grains and food products based on germinated rice grains flour. The goal is to provide a detailed analysis of the impact of germination on these factors and shed light on the subject matter for interested readers. Amylolytic enzymes break down starch chains during germination, leading to increased viscosity, modified thermal properties, formation of surface pores on starch granules, and reduced cooking time and hardness. These changes influence grain quality and enable product development using germinated rice flour (e.g., bakery items, tea, and yogurt). Germination affects industrial processes like parboiling differently compared to non-germinated grains. Germinated rice boasts an enhanced nutrient profile, offering increased health benefits. Overall, induced germination presents a method for altering grain characteristics and creating new food possibilities.
Grains undergo significant structural changes during germination due to amylolytic and proteolytic enzymes. These changes notably affect the starch content and its structure, which is the primary energy source for the developing plant, impacting grain resistance to the breakdown force and yield besides the starch properties. To be efficiently utilized, the starch requires enzymatic hydrolysis, which is a crucial step in the germination process. This review aims to compile comprehensive information on the influence of germination on starch and its associated technological factors. It includes examining the effects on amylose and amylopectin, amylolytic enzymes, viscosity, thermal properties, and granule morphology, texture, and cooking parameters of germinated grains and food products based on germinated rice grains flour. The goal is to provide a detailed analysis of the impact of germination on these factors and shed light on the subject matter for interested readers. Amylolytic enzymes break down starch chains during germination, leading to increased viscosity, modified thermal properties, formation of surface pores on starch granules, and reduced cooking time and hardness. These changes influence grain quality and enable product development using germinated rice flour (e.g., bakery items, tea, and yogurt). Germination affects industrial processes like parboiling differently compared to non-germinated grains. Germinated rice boasts an enhanced nutrient profile, offering increased health benefits. Overall, induced germination presents a method for altering grain characteristics and creating new food possibilities. •Germinating rice grains leads to significant changes in their starch properties.•Texture parameters of rice grains' achieved after the induced germination.•Germination could have positive and negative effects, depending on the application.•Germinated rice flour can replace wheat flour in various applications.
ArticleNumber 104600
Author Mesko, Márcia Foster
Wang, Ya-Jane
Colussi, Rosana
Vanier, Nathan Levien
Heberle, Thauana
Elias, Moacir Cardoso
do Nascimento, Lucas Ávila
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  givenname: Ya-Jane
  surname: Wang
  fullname: Wang, Ya-Jane
  organization: Department of Food Science, University of Arkansas, Fayetteville, AR, 72704, USA
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  givenname: Nathan Levien
  surname: Vanier
  fullname: Vanier, Nathan Levien
  organization: Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, University Campus, s/n, 96010-900, Pelotas, RS, Brazil
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  givenname: Moacir Cardoso
  surname: Elias
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  organization: Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, University Campus, s/n, 96010-900, Pelotas, RS, Brazil
– sequence: 6
  givenname: Márcia Foster
  surname: Mesko
  fullname: Mesko, Márcia Foster
  organization: Center for Pharmaceutical and Food Chemical Sciences, Federal University of Pelotas, Pelotas, University Campus, s/n, 96010-900, Pelotas, RS, Brazil
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  givenname: Rosana
  orcidid: 0000-0002-8927-2074
  surname: Colussi
  fullname: Colussi, Rosana
  email: rosana_colussi@yahoo.com.br
  organization: Center for Pharmaceutical and Food Chemical Sciences, Federal University of Pelotas, Pelotas, University Campus, s/n, 96010-900, Pelotas, RS, Brazil
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Snippet Grains undergo significant structural changes during germination due to amylolytic and proteolytic enzymes. These changes notably affect the starch content and...
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SubjectTerms amylopectin
amylose
Cooking
enzymatic hydrolysis
Enzymes
germination
grain quality
hardness
nutrient content
Plant-based
primary energy
product development
proteolysis
rice
rice flour
Rice germination
Starch
tea
technology
texture
viscosity
yogurt
Title Rice grain germination: A review of its impact on technological properties and development of new food products
URI https://dx.doi.org/10.1016/j.tifs.2024.104600
https://www.proquest.com/docview/3153674484
Volume 150
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