Document Detail

Enhancing gamma-aminobutyric acid content in germinated brown rice by repeated treatment of soaking and incubation.
MedLine Citation:
PMID:  23345323     Owner:  NLM     Status:  In-Data-Review    
Gamma-aminobutyric acid (GABA), commonly produced by germination of brown rice grain, is a free amino acid which could help relieving or preventing non-communicable diseases in human. Several research works have been conducted on GABA production from germinated brown rice. However, the yielded GABA (10.1-69.2 mg/100 g germinated brown rice) was comparatively low; thus the amount was insufficient to be used as active ingredients in functional foods. The objective of this study was to explore alternative methods in order to gain higher yield of GABA. A new process of repeated soaking (in tap water at 35 °C, 3 h) and incubation (at 37 °C, 21 h) during germination was developed. The amount of GABA produced was highest at 116.88 ± 9.24 mg/100 g germinated brown rice (dry basis). However, an unpleasant odour was generated by some microorganisms during long germination. Lactic acid was applied at soaking step to overcome this problem; whereby 0.5% lactic acid solution (vol./vol.) could effectively control the microorganisms without impairing GABA producing ability and sensory qualities.
Somboon Thitinunsomboon; Suwimon Keeratipibul; Athip Boonsiriwit
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Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Food science and technology international = Ciencia y tecnología de los alimentos internacional     Volume:  19     ISSN:  1082-0132     ISO Abbreviation:  Food Sci Technol Int     Publication Date:  2013 Feb 
Date Detail:
Created Date:  2013-01-24     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  9889534     Medline TA:  Food Sci Technol Int     Country:  United States    
Other Details:
Languages:  eng     Pagination:  25-33     Citation Subset:  IM    
1Technopreneurship and Innovation Management, Chulalongkorn University, Thailand.
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