Effects of germination time and kilning temperature on the malting characteristics, biochemical and structural properties of HomChaiya rice

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.