Comparison of Composition, Protein, Pasting, and Phenolic Compounds of Brown Rice and Germinated Brown Rice from Different Cultivars

• DOI: 10.1094/cchem-03-16-0066-r
• Publication Date: 2016-05-23T16:22:53Z
• Authors: Priyanka Pal; Narpinder Singh; Parmeet Kaur; Amritpal Kaur; Amardeep Singh Virdi; Naincy Parmar
• Keywords: 2. Zero hunger; 0404 agricultural biotechnology; 04 agricultural and veterinary sciences

Physical characteristics, amino acids composition, protein profiling, pasting characteristics, and phenolic compounds of brown rice (BR) and germinated brown rice (GBR) from different paddy cultivars (PB1, PS44, PB1509, PB1121, and PS5) were investigated. L* (lightness) decreased, but a* (redness and greenness) and b* (yellowness and blueness) increased with germination. Protein and ash content increased, whereas fat and amylose contents decreased with germination. GBR showed lower hardness and gumminess than BR. Foam stability and water absorption capacity from GBR flour were higher compared with BR flour. Accumulation of γ‐aminobutyric acid, histidine, arginine, proline, methionine, and acidic amino acids increased significantly with germination, and increase was related to change in accumulation of glutelin and prolamins. The accumulation of prolamins and glutelin acidic and basic subunits decreased with germination. GBR flour showed lower pasting viscosities compared with BR flour. Ferulic acid, p‐coumaric acid, and quercetin were present in both fractions of the bound form. GBR showed improved nutritional quality that varied in different cultivars. PB1121 was observed to be the best for producing GBR owing to greater changes brought in protein content, essential amino acids, catechin, chlorogenic acid, protocatechuic acid, vanillic acid, and foam stability.