期刊
JOURNAL OF FUNCTIONAL FOODS
卷 10, 期 -, 页码 283-291出版社
ELSEVIER
DOI: 10.1016/j.jff.2014.06.009
关键词
Germinated brown rice; Glutamate decarboxylase; Glutamic acid; Gibberellin; pH; Temperature
资金
- State Key Laboratory of Plant Physiology and Biochemistry
- Engineering Research Center of Plant Growth Regulator, Ministry of Education
- National High Technology Research and Development Programme of China [2011AA10A206]
Germinated brown rice is a well-known functional food due to its high content of gamma-aminobutyric acid (GABA). This study was designed to test the difference of producing GABA in two domesticated rice genotypes (indica and japonica rice), and the effects of adding exogenous glutamic acid or gibberellin, and processing conditions. Soaking at 30 degrees C and germination at 35 degrees C during 36 h resulted in the highest GABA in distilled soaking water with pH 7. The indica rice showed higher GABA levels than japonica rice. GABA was increased under acidic soaking conditions or by adding L-glutamic acid (L-Glu) at the optimal concentration of 1.0 g L-1 and gibberellin A(3) (GA(3)) at the optimal concentration of 0.25 mg L-1. The lower accumulation of GABA in japonica rice could be remedied by adding exogenous L-Glu and GA(3), and providing acidic soaking conditions. The results help to efficiently produce GABA enriched functional food. (C) 2014 Elsevier Ltd. All rights reserved.
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