Comparative study on the main nutritional changes of brown rice during germinating process in different methods
Using Jiafengyou No.2 brown rice as test material,soaking method and micro-soaking method were used to compare the changes of nutrients in the germination process of brown rice.The results showed that the GABA content of brown rice germinated by soaking method reached the maximum value of 19.14 mg/100 g at the 48th hour of germination,and the GABA content of brown rice germinated by micro-soaking method increased 2.49 times at the 54th hour of germination compared with that before germination,reaching 21.25 mg/100 g.During 54 h of germination,glutathione content of germinated brown rice increased from the initial 40.83 to 123.22 µg/g and 140.26 µg/g,respectively.Polyphenol content increased from 44.03 to 64.19 and 66.22 mg/100 g,re-spectively.α-amylase,β-amylase and total amylase activities gradually increased,and the increase was more obvious by micro-soaking method.Amylose,amylopectin and total starch contents showed a continuous decreasing trend.The phytase activity increased gradually,and the phytic acid content decreased from 7.04 to 4.42 g/kg and 4.33 g/kg,re-spectively.By comparing the effects of the two germinating methods on the nutritional quality of germinated brown rice,it was found that the germinated brown rice with micro-soaking method had higher nutritional quality and was more conducive to the further development of germinated brown rice.
brown ricegerminatesoaking methodmicro-soaking methodnutritional change
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万方数据
