Effect of soaking and gaseous treatment on GABA content in germinated brown rice

被引：237

作者：

Komatsuzaki, Noriko

Tsukahara, Kikuichi

Toyoshima, Hidechika

Suzuki, Tadanao

Shimizu, Naoto

Kimura, Toshinori

机构：

[1] Univ Tsukuba, Grad Sch, Tsukuba, Ibaraki 3058572, Japan

[2] Domer Inc, Ueda, Nagano 3860027, Japan

[3] Natl Food Res Inst, Tsukuba, Ibaraki 3058642, Japan

来源：

JOURNAL OF FOOD ENGINEERING | 2007年 / 78卷 / 02期

关键词：

GABA; germination; brown rice with a large germ; gaseous treatment;

D O I：

10.1016/j.jfoodeng.2005.10.036

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

To establish a new method of processing germinated brown rice (GBR), we processed grain of cultivars with a large germ by soaking and gaseous treatment. After soaking for 3 h and gaseous treatment for 21 h at 35 degrees C, the content of gamma-aminobutyric acid (GABA) in GBR (24.9 mg/100 g) was higher than that by the conventional soaking method (10.1 mg/100 g). Although the number of microorganisms on the surface of the GBR increased during soaking, steaming for 20 min and ethanol treatment for 3 min completely sterilized the GBR and did not reduce the amount of GABA. (c) 2005 Elsevier Ltd. All rights reserved.

引用

页码：556 / 560

页数：5

共 26 条

[1] ANAEROBIC ACCUMULATION OF 4-AMINOBUTYRATE IN RICE SEEDLINGS - CAUSES AND SIGNIFICANCE [J].