Abstract
Effects of germination time (3, 5 and 7 days) and kilning temperature (40, 50 and 60 °C) on the malting characteristics, biochemical properties and structural properties of HomChaiya rice were examined. Malting potential in terms of germination rate and germination capacity increased as the germination period of rice was prolonged. Diastatic potential, hot water extract and malting loss of rice gradually increased with germination time and with kilning temperature; in contrast, malting yield and viscosity of the samples decreased. Germination time significantly increased the α-amylase activity, but β-amylase activities increased when kilned at different temperatures. Total starch decreased and reducing sugar increased in rice with prolonged germination, and furthermore, the kilning temperature significantly influenced these changes. Higher kilning temperature and prolonged germination period increased the protease activity in rice, and consequently, soluble protein and free amino acids also increased. Among the twelve identified amino acids in the HomChaiya rice, aspartic acid, glutamic acid, asparagine, serine, arginine, isoleucine, tyrosine, and phenylalanine increased with germination time and kilning temperature. FTIR results showed that increased germination time and kilning temperature unfolded the carbohydrates, which is consistent with the enzymatic (α- and β-amylase) activities. XRD results also found higher peak intensities for rice when germinated longer and kilned at a higher temperature. The crystallinity of malted rice decreased with germination time. Ultrastructural changes showed that starch granules are more vulnerable to enzymatic attack upon extended germination time and at higher kilning temperatures.
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Claims 19
Claim · model-written summary
Longer germination increased rice germination rate and capacity.
- Taxon
- rice
Oryza sativae0 - Treatment
- germination periode0
- Outcome
- germination rate and germination capacitye0
- Direction
- increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“germination rate and germination capacity increased as the germination period of rice was prolonged”
Claim · model-written summary
Diastatic potential, hot water extract and malting loss rose with germination time.
- Taxon
- riceOryza sativae0
- Treatment
- germination timee0
- Outcome
- Diastatic potential, hot water extract and malting losse0
- Direction
- increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Diastatic potential, hot water extract and malting loss of rice gradually increased with germination time and with kilning temperature”
Claim · model-written summary
Diastatic potential, hot water extract and malting loss rose with kilning temperature.
- Taxon
- riceOryza sativae0
- Treatment
- kilning temperaturee0
- Outcome
- Diastatic potential, hot water extract and malting losse0
- Direction
- increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Diastatic potential, hot water extract and malting loss of rice gradually increased with germination time and with kilning temperature”
Claim · model-written summary
Malting yield and viscosity decreased with germination time.
- Taxon
- riceOryza sativae1
- Treatment
- germination timee0
- Outcome
- malting yield and viscositye0
- Direction
- decreasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“with germination time and with kilning temperature; in contrast, malting yield and viscosity of the samples decreased”
e1“Diastatic potential, hot water extract and malting loss of rice gradually increased with germination time”
Claim · model-written summary
Malting yield and viscosity decreased with kilning temperature.
- Taxon
- riceOryza sativae1
- Treatment
- kilning temperaturee0
- Outcome
- malting yield and viscositye0
- Direction
- decreasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“with kilning temperature; in contrast, malting yield and viscosity of the samples decreased”
e1“Diastatic potential, hot water extract and malting loss of rice gradually increased with germination time”
Claim · model-written summary
Germination time significantly increased α-amylase activity.
- Taxon
- riceOryza sativae1
- Treatment
- Germination timee0
- Gene
- α-amylasee0
- Outcome
- α-amylase activitye0
- Direction
- increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Germination time significantly increased the α-amylase activity”
e1“Total starch decreased and reducing sugar increased in rice”
Claim · model-written summary
Kilning temperature increased β-amylase activity.
- Taxon
- riceOryza sativae1
- Treatment
- kilned at different temperaturese0
- Gene
- β-amylasee0
- Outcome
- β-amylase activitiese0
- Direction
- increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“β-amylase activities increased when kilned at different temperatures”
e1“Total starch decreased and reducing sugar increased in rice”
Claim · model-written summary
Longer germination decreased total starch in rice.
- Taxon
- riceOryza sativae0
- Treatment
- prolonged germinatione0
- Outcome
- Total starche0
- Direction
- decreasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Total starch decreased and reducing sugar increased in rice with prolonged germination”
Claim · model-written summary
Longer germination increased reducing sugar in rice.
- Taxon
- riceOryza sativae0
- Treatment
- prolonged germinatione0
- Outcome
- reducing sugare0
- Direction
- increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Total starch decreased and reducing sugar increased in rice with prolonged germination”
Claim · model-written summary
Kilning temperature significantly influenced rice starch and sugar changes.
- Taxon
- riceOryza sativae0
- Treatment
- kilning temperaturee0
- Outcome
- these changese0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Total starch decreased and reducing sugar increased in rice with prolonged germination, and furthermore, the kilning temperature significantly influenced these changes”
Claim · model-written summary
Higher kilning temperature increased rice protease activity.
- Taxon
- riceOryza sativae0
- Treatment
- Higher kilning temperaturee0
- Gene
- proteasee0
- Outcome
- protease activitye0
- Direction
- increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Higher kilning temperature and prolonged germination period increased the protease activity in rice”
Claim · model-written summary
Longer germination increased rice protease activity.
- Taxon
- riceOryza sativae0
- Treatment
- prolonged germination periode0
- Gene
- proteasee0
- Outcome
- protease activitye0
- Direction
- increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Higher kilning temperature and prolonged germination period increased the protease activity in rice”
Claim · model-written summary
Soluble protein and free amino acids also increased.
- Taxon
- riceOryza sativae1
- Outcome
- soluble protein and free amino acidse0
- Direction
- increasede0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“consequently, soluble protein and free amino acids also increased”
e1“protease activity in rice”
Claim · model-written summary
Eight named amino acids increased with germination time and kilning temperature.
- Taxon
- riceOryza sativat0
- Treatment
- germination time and kilning temperaturee0
- Outcome
- aspartic acid, glutamic acid, asparagine, serine, arginine, isoleucine, tyrosine, and phenylalaninee0
- Direction
- increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“aspartic acid, glutamic acid, asparagine, serine, arginine, isoleucine, tyrosine, and phenylalanine increased with germination time and kilning temperature”
t0“HomChaiya rice”
Claim · model-written summary
Carbohydrates unfolded with greater germination time and kilning temperature.
- Taxon
- riceOryza sativat0
- Treatment
- increased germination time and kilning temperaturee0
- Outcome
- unfolded the carbohydratese0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“increased germination time and kilning temperature unfolded the carbohydrates”
t0“HomChaiya rice”
Claim · model-written summary
Longer germination and higher kilning temperature produced higher XRD peak intensities.
- Taxon
- riceOryza sativae0
- Treatment
- germinated longer and kilned at a higher temperaturee0
- Outcome
- peak intensitiese0
- Direction
- highere0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“higher peak intensities for rice when germinated longer and kilned at a higher temperature”
Claim · model-written summary
Malted rice crystallinity decreased with germination time.
- Taxon
- riceOryza sativae0
- Treatment
- germination timee0
- Outcome
- crystallinitye0
- Direction
- decreasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The crystallinity of malted rice decreased with germination time”
Claim · model-written summary
Starch granules became more vulnerable to enzymatic attack after longer germination.
- Taxon
- riceOryza sativat0
- Treatment
- extended germination timee0
- Outcome
- starch granules are more vulnerable to enzymatic attacke0
- Direction
- more vulnerablee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“starch granules are more vulnerable to enzymatic attack upon extended germination time and at higher kilning temperatures”
t0“HomChaiya rice”
Claim · model-written summary
Starch granules became more vulnerable to enzymatic attack at higher kilning temperatures.
- Taxon
- riceOryza sativat0
- Treatment
- higher kilning temperaturese0
- Outcome
- starch granules are more vulnerable to enzymatic attacke0
- Direction
- more vulnerablee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“starch granules are more vulnerable to enzymatic attack upon extended germination time and at higher kilning temperatures”
t0“HomChaiya rice”
The same questions in other papers
processing · growth · Oryza sativa (rice)Positive and negative results
55 papers in the same direction as this paper · 32 in the opposite direction
- no effect
- negative
- negative
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