Chemical and functional components in different parts of rough rice (Oryza sativa L.) before and after germination

被引：111

作者：

Kim, Hyun Young ^{[1
]}

Hwang, In Guk ^{[2
]}

Kim, Tae Myoung ^{[3
]}

Wood, Koan Sik ^{[4
]}

Park, Dong Sik ^{[2
]}

Kim, Jae Hyun ^{[2
]}

Kim, Dae Joong ^{[3
]}

Lee, Junsoo ^{[1
]}

Lee, Youn Ri ^{[5
]}

Jeong, Heon Sang ^{[1
]}

机构：

[1] Chungbuk Natl Univ, Dept Food Sci & Technol, Cheongju 361763, Chungbuk, South Korea

[2] Natl Acad Agr Sci, Dept Agrofood Resources, Suwon 441857, South Korea

[3] Chungbuk Natl Univ, Coll Vet Med, Cheongju 361763, Chungbuk, South Korea

[4] Natl Inst Crop Sci, Dept Funct Crop, Miryang 627803, South Korea

[5] Daejeon Hlth Sci Coll, Dept Food & Nutr, Taejon 300711, South Korea

来源：

FOOD CHEMISTRY | 2012年 / 134卷 / 01期

关键词：

Rough rice; Germination; Seed parts; Chemical components; Functional component; GAMMA-ORYZANOL; ANTIOXIDANT; EXTRACTS;

D O I：

10.1016/j.foodchem.2012.02.138

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

This study investigated the changes in chemical and functional components in different parts of rough rice seed (Oryza sativa L) before and after germination. Rough rice was separated into hull, brown rice, and sprout, and then analysed for crude protein, crude lipid, free sugars, fatty acids, phytic acid, vitamin E, gamma-oryzanol and gamma-aminobutyric acid (GABA). Before germination, the crude protein content of rough rice was 97.28 mg/g, whereas after germination, it increased to 105.14 mg/g. The phytic acid content was decreased after germination, but glucose, which was absent before germination, increased to 11.45 mg/g in brown rice and 8.82 mg/g in rough rice. After germination, linoleic acid increased whereas oleic and palmitic acid decreased in brown rice. The GABA content showed the highest increase from 15.34 to 31.79 mg/100 g in the rough rice part after germination. The gamma-oryzanol content in rough rice and brown rice increased 1.13 and 1.20-fold after germination, respectively. The vitamin E content increased from 3.21 to 3.93 mg/100 g in rough rice. The sprout had high vitamin E (5.45 mg/g) and gamma-oryzanol (9.91 mg/g) content. (C) 2012 Elsevier Ltd. All rights reserved.

引用

页码：288 / 293

页数：6

共 39 条

[1] GERMINATION EFFECTS ON FLATUS-CAUSING FACTORS AND ANTINUTRIENTS OF MUNGBEANS AND 2 STRAINS OF SMALL-SEEDED SOYBEANS [J].