Effect of static magnetic field treatment on the germination of brown rice: Changes in α-amylase activity and structural and functional properties in starch

•Static magnetic field (SMF) enhanced the germination and growth of brown rice.•The activation of α-amylase by SMF contributed to the enhancement.•The α-amylase activity and reducing sugar content were improved by 15.2% and 8.2%.•SMF enhanced the destruction on granular surface of germinated brown rice starch.•SMF significantly reduced the pasting viscosity of germinated brown rice starch.