Abstract
Germination is known for breakdown/degradation of macromolecules like starch, where complex metabolic changes are involved, mainly due to the activation of enzymes such as α and β-amylases, which degrade starch at the beginning of germination. Time and temperature are one of the relevant factors that influence enzymatic activation and the degree of modification of starch, impacting on molecular, physicochemical, and morphological properties. These modifications can diversify its food and non-food application. In food, starch is used in the development of various formulations, due to its abundance, easy degradation, and non-toxic behavior, in addition to providing specific properties such as viscosity, adherence and texture to the final product. This chapter compiles relevant information on the various changes due to germination of starch i.e., composition, structure, morphology, physicochemical, functional properties and associated potential application.
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Muñoz-Llandes, C.B., Martínez-Villaluenga, C., Palma-Rodríguez, H.M., Román-Gutiérrez, A.D., Castro-Rosas, J., Guzmán-Ortiz, F.A. (2023). Effect of Germination on Starch. In: Sharanagat, V.S., Saxena, D.C., Kumar, K., Kumar, Y. (eds) Starch: Advances in Modifications, Technologies and Applications. Springer, Cham. https://doi.org/10.1007/978-3-031-35843-2_19
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