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Controlled germination to enhance the functional properties of rice

Paper ID Volume ID Publish Year Pages File Format Full-Text
35752 45105 2008 6 PDF Available
Title
Controlled germination to enhance the functional properties of rice
Abstract

The production of prebiotic oligosaccharides during germination of rice has been investigated. Germination of waxy (RD6) and non-waxy (RD17) rice was compared by evaluating the total reducing sugars, free amino nitrogen, pH and enzyme activities over a 7-day period. An increment of amylolytic enzymes and chemical changes were observed in both varieties. RD6 showed higher levels of total reducing sugars and also higher amylolytic activities including α-amylase and α-glucosidase, which reached maximum values at the third day of germination. However, the amount of free amino nitrogen in RD6 was lower than in RD17. Sugar analysis indicates that RD6 produces higher concentration of sugars and oligosaccharides during germination. Based on these results, germinated RD6 at different times was used to produce malted rice syrup through mashing. After saccharification, the malted rice syrup contained different concentrations of sugars and oligosaccharides, particularly isomaltose, panose and isomaltotriose, which have been reported to have prebiotic properties.

Keywords
Rice; Germination; Saccharification; Prebiotic; Malto-oligosaccharides; Isomalto-oligosaccharides
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Publisher
Database: Elsevier - ScienceDirect
Journal: Process Biochemistry - Volume 43, Issue 12, December 2008, Pages 1377–1382
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us