期刊
FOOD CHEMISTRY
卷 191, 期 -, 页码 120-127出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2015.01.083
关键词
Germinated brown rice; Low-pressure plasma; Gamma-aminobutyric acid; Antioxidant activity
资金
- National Science Council of Taiwan [NSC 100-2221-E-346-003-]
Brown rice was exposed to low-pressure plasma ranging from 1 to 3 kV for 10 min. Treatment of brown rice in low-pressure plasma increases the germination percentage, seedling length, and water uptake in laboratory germination tests. Of the various treatments, 3-kV plasma exposure for 10 min yielded the best results. In germinating brown rice, a-amylase activity was significantly higher in treated groups than in controls. The higher enzyme activity in plasma-treated brown rice likely triggers the rapid germination and earlier vigor of the seedlings. Low-pressure plasma also increased gamma-aminobutyric acid (GABA) levels from similar to 19 to similar to 28 mg/100 g. In addition, a marked increase in the antioxidant activity of brown rice was observed with plasma treatments compared to controls. The main finding of this study indicates that low-pressure plasma is effective at enhancing the growth and GABA accumulation of germinated brown rice, which can supply high nutrition to consumer. (C) 2015 Elsevier Ltd. All rights reserved.
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