期刊
FOOD SCIENCE AND BIOTECHNOLOGY
卷 23, 期 2, 页码 373-379出版社
KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
DOI: 10.1007/s10068-014-0052-1
关键词
gamma-aminobutyric acid; glutamic acid; glutamate decarboxylase activity; germinated brown rice; germination
资金
- 90th Anniversary of Chulalongkorn University Fund (Ratchadaphiseksomphot Endowment Fund), Chulalongkorn University Graduate School, Thailand
The gamma-aminobutyric acid (GABA) and glutamic acid (Glu) contents, and the glutamate decarboxylase (GAD) activity in brown rice (BR) and germinated BR (GBR) of the 5 Thai rice cultivars KDML105, PT1, CN1, SP1, and PL2 were investigated. BR was soaked at 35A degrees C for 12 h and then germinated for 24 h to produce GBR. Amounts of GABA and Glu, and the GAD activity in samples were determined. The GABA content and GAD activity in GBR samples of all cultivars were increased 7-50x and 10-100x over levels in BR. The GABA content in BR had no effect on GABA accumulation in GBR. There was no trend in changes in the Glu content for different cultivars after soaking and germination. Variation in the GABA amount in GBR was due to both the GAD activity and the amount of Glu. These two parameters affected accumulation of GABA in all cultivars.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据