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
作者： Chen, Bing-jie 1 ; Wang, Xiao 1 ; Liu, Hong-ru 1 ; Zhang, Yi 1 ; Wu, Song-heng 1 ; Wang, Chun-fang 1 ; Liu, Chen-xia 1 ; Qiao, Yong-jin 1 ;
作者机构： 1.Shanghai Acad Agr Sci, Inst Crop Breeding & Cultivat, Shanghai 201403, Peoples R China
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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