Development of Processing Technology for Highly Functional Rice (Part 2)-Effects of Soaking Condition for Germ-Retained Rice on GABA Formation-

• SATAKE Toshiko

  The Japanese Society of Agricultural Machinery Satake Corporation

• FUKUMORI Takeshi

  The Japanese Society of Agricultural Machinery Satake Corporation

• LIU Houging

  The Japanese Society of Agricultural Machinery Satake Corporation

• KAWANO Motonobu

  The Japanese Society of Agricultural Machinery Satake Corporation

• SASAKI Yasuhiro

  The Japanese Society of Agricultural Machinery Satake Corporation

Bibliographic Information

Other Title

• 高機能性米の調製加工技術の開発（第２報）－はい芽米の水浸漬条件がＧＡＢＡ生成等に及ぼす影響－
• コウキノウセイ マイ ノ チョウセイ カコウ ギジュツ ノ カイハツ ダイ2ホウ ハイガマイ ノ ミズ シンシ ジョウケン ガ GABA セイセイ トウ ニ オヨボス エイキョウ
• Effects of Soaking Condition for Germ-Retained Rice on GABA Formation
• 胚芽米の水浸漬条件がGABA生成等に及ぼす影響

Abstract

In our first paper, it was explained that functional contents: GABA (γ-amino butyric acid) and free essential amino acid were formed by physiological activation of germ in brown rice. In this paper, it was clearly found that GABA formation was possible in germ-retained rice of which germ was damaged and that the amount of formed GABA varied with germ remaining rate. At the same germ remaining rate of germ-retained rice, it was shown that difference in water temperature for rice washing, atmospheric temperature or soaking water temperature, and processing time length affected the amount of GABA and free essential amino acid formation. In this research, after the sample was washed by about 20°C water, drained, and left for one hour under the condition of 20°C of atmospheric temperature, 7mg/100g or more GABA was formed and also free essential amino acid was developed well. Moreover, the steamed germ-retained rice sample was not inferior to the steamed milled rice sample in terms of taste value measured with a Taste Analyzer for cooked rice, and bacteria counts were not detected.

Journal

• JOURNAL of the JAPANESE SOCIETY of AGRICULTURAL MACHINERY

  JOURNAL of the JAPANESE SOCIETY of AGRICULTURAL MACHINERY 66 (3), 91-97, 2004

  The Japanese Society of Agricultural Machinery and Food Engineers

Keywords

• germ-retained rice
• germ remaining rate
• water absorption
• functionality
• GABA
• essential amino acid
• bacteria counts

Details

• CRID: 1390282679289520640
• NII Article ID: 10012937321
• NII Book ID: AN00200470
• DOI: 10.11357/jsam1937.66.3_91
• ISSN: 18846025
• ISSN: 02852543
• NDL BIB ID: 6948707
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I6948707
• Text Lang: ja
• Data Source:
  • JaLC
  • NDL
  • CiNii Articles
• Abstract License Flag: Disallowed