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Effects of Germination in Brown Rice by Addition Chitosan/Glutamic acid  

Jung Gyu-Ho (Department of Food Science and Technology, Keimyung University)
Park Nan-Young (Keimyung Foodex Co. Ltd.)
Jang Sang-Moon (Department of Hotel Cooking and Beverage, Daegu Health College)
Lee Joo-Baek (Department of Hotel Cooking and Beverage, Daegu Health College)
Jeong Yong-Jin (Department of Food Science and Technology, Keimyung University)
Publication Information
Food Science and Preservation / v.11, no.4, 2004 , pp. 538-543 More about this Journal
Abstract
To improve the levels of ${\gamma}$-aminobutyric acid (GABA) in germinated brown rice, chitosan and glutamic acid were treated during the brown rice germination. The GABA contents in germinated brown rices were 425.7 nmole/g and 637.0 nmole/g at germination temperature of $25^{\circ}C$ and germination time of 72 hrs. Response surface methodology(RSM) was used to monitor characteristics of germination from brown rices. As glutamic acid and chitosan concentration were increased, the GABA content was also increased. The ranges of optimum conditions were $105{\sim}160\;ppm$ in chitosan concentration and $200{\sim}290\;ppm$ in glutamic acid concentration. Predicted values at the optimized conditions were acceptable in comparison with experimental values.
Keywords
brown rice; germination;
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