Effect of ultrasound-assisted enzyme pretreatment on γ-aminobutyric acid content, eating quality and starch properties of germinated brown rice

文献类型： 外文期刊

第一作者： Chen, Bing-jie

作者： Chen, Bing-jie;Wang, Xiao;Liu, Hong-ru;Zhang, Yi;Wu, Song-heng;Wang, Chun-fang;Liu, Chen-xia;Qiao, Yong-jin

作者机构：

关键词： Germinated brown rice; gamma-aminobutyric acid; Edible quality; Starch properties

期刊名称：JOURNAL OF CEREAL SCIENCE （ 影响因子：3.9； 五年影响因子：4.2 ）

ISSN： 0733-5210

年卷期： 2024 年 117 卷

页码：

收录情况： SCI

摘要： A novel technique has been developed to increase gamma-aminobutyric acid levels and enhance the quality of germinated brown rice (GBR) by ultrasound and enzyme treatment. The combined use of ultrasonic and enzyme treatments notably enhanced the germination rate of brown rice. Additionally, the gamma-aminobutyric acid content substantially improved from 18.79 +/- 1.87 mg/100 g to 38.60 +/- 3.19 mg/100 g when compared to the untreated group. Moreover, the cracks produced on the GBR surface and disruption of the starch structure resulted in increased water absorption, shortening of cooking time, and reduction in GBR hardness, thereby improving the cooking and edible quality of GBR. Additionally, ultrasonic and enzyme treatments increased the amount of fast- digestible starch and enhanced starch digestibility. However, they had minimal impact on the crystal structure, degree of crystallinity, and heat energy changes during the starch pasting process of GBR.

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