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Screening and Application of Germinated Brown Rice Varieties with High γ-Aminobutyric Acid Content

Author: YaoSen
Tutor: XiongShanBai
School: Huazhong Agricultural University
Course: Of Food Science
Keywords: Rice (Oryza stativa L.) Germinated brown rice (GBR) γ-aminobutyric acid (GABA) Glutamate Glutamic acid decarboxylase (GAD) Variety
CLC: S511
Type: Master's thesis
Year: 2008
Downloads: 82
Quote: 1
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Abstract

Brown rice germination under certain conditions, the activation of endogenous glutamic acid decarboxylase (GAD) catalytic glutamic acid is converted to gamma-aminobutyric acid (GABA), the germinated brown rice in GABA content increased, thereby improving the nutrition of brown rice titer, to improve its flavor. However, the GABA content of germinated brown rice by rice varieties still need to study the differences between the varieties of the GABA content. 181 rice varieties (lines) to study the differences and genetic stability of different ecological types of GABA content of germinated brown rice varieties with higher GABA content and GAD activity screened; analysis of three types represent varieties of brown rice GABA content in the germination process, GAD activity, dynamic changes of free amino acids, and explore the mechanism of the differences between the varieties of the GABA content; screening GAD activity of brown rice varieties as raw material, the use of germinated brown rice syrup conversion of exogenous glutamate and transformation conditions were optimized to provide a scientific basis for the high GABA germinated brown rice food development. The subject main findings are as follows: (1) Determination of the GABA content of 181 varieties (lines), brown rice, GABA generated species differences and genetic stability. GABA content of germinated brown rice there are significant differences in the different rice varieties, brown rice soaked at 30 ℃ for 6 h, germination 24 h, all measuring materials, GABA content of 56.84 mg · (100g) ^{-1 The highest content of 87.88 mg · (100g) ^{-1 , a minimum content of 34.62mg · (100g) ^{-1 . GABA content of germinated brown rice ecotypes of light and temperature differences in Rice GABA content higher than the mid-season rice and late rice, japonica indica slightly higher than; traits may be genetic GABA formation. (2) study the representatives of the three types of brown rice varieties GABA content and GAD activity, free amino acids, the root to shoot long dynamic change and its varieties differences. Brown rice in germination 72 h after the GABA content and GAD activity maximum and germination significant differences between varieties of early indica rice is greater than the Early Japonica Indica. Brown rice germination process in almost all of the amino acids were tested first rise after falling trend. Free amino acids in the different types of varieties of brown rice before germination differences in germination 48-72 h after the free amino acid differences significantly. (3) to investigate the mechanism of GABA content of germinated brown rice varieties differences. Germinated brown rice GABA formation and bud and GAD activity showed a significant positive correlation between the GABA content in different Varietal differences may be caused by the the buds germinated brown rice and other organizations GAD activity differences due. GABA synthesis is regulated by Ala, Glu, Val, Lys, Arg, Met, Ser and His, amino acids such. (4) to study the optimization of germinated brown rice syrup into glutamate generated GABA conditions. The effect of adding sodium glutamate added glutamate, the appropriate concentration of CaCl ₂ and sodium glutamate is conducive to the generation of GABA. Plackett-Burman experimental design method to filter out the impact of the of glutamate conversion rate and GABA formation four most critical factor: sodium glutamate concentration, solid-liquid ratio, the transition temperature, the conversion of the pH. Best range of conditions by response surface methodology to determine the key factors for the liquid to solid ratio of 3.15 to 4.72, sodium glutamate concentration of 7.67 to 10.35 mmol · L ^{-1 , the transition temperature of 37.4 ~ 41.3 ℃, transformed pH 6.1 ~ 6.5. The best parameters: the ratio of liquid to solid 3.67, glutamic acid sodium concentration of 9.13 mmol · L ^{-1 , reaction temperature of 39.0 ° C, reaction pH 6.4, GABA generation of up to 973.47 mg · L < sup> -1 , glutamic acid conversion rate of up to 0.8971, its rice milk in GABA concentration up to 1403.21 mg the · (100gDW) ^{of -1 3.2 times the unoptimized than the general content of germinated brown rice increased by 10 to 20 times.}}}}}}

Screening and Application of Germinated Brown Rice Varieties with High γ-Aminobutyric Acid Content

Abstract

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