Optimization of cellulase conditioning parameters of germinated brown rice on quality characteristics

Zhang, Qiang; Jia, Fuguo; Zuo, Yuanmei; Fu, Qian; Wang, Jitai

doi:10.1007/s13197-013-0982-2

Cited by 10 publications

(6 citation statements)

References 18 publications

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“…The GABA content of germinated brown rice was determined by following the procedure of Zhang et al 2015. Firstly, the GBR samples were smashed into powder by using micro plant grinding machine Taisite,Tianjin,China).…”

Section: Analysis Of Gaba In Gbrmentioning

confidence: 99%

“…And then about 2 g powder of each GBR sample was taken out to be measured by using an amino acid auto analyzer (L-8800, Hitachi, Hitachina ka, Japan) after processing by the solution. All of the samples solution and amino acids standard solution used in the determination were prepared by following the method of Zhang et al 2015. The GBR samples were determined in triplicate.…”

Section: Analysis Of Gaba In Gbrmentioning

confidence: 99%

“…Germinated brown rice (GBR) as one of healthy foods becomes more and more popular in the world, especially in Asian countries. The texture of GBR is much softer than that of ungerminated brown rice (UBR) (Zhang et al 2015). Moreover, GBR has been reported to contain more bioactive substances than UBR and white rice, such as dietary fiber, minerals, proteins, vitamins, especially gamma aminobutyric acid (GABA) (Kayahara 2001;Moongngarm and Saetung 2010).…”

Section: Introductionmentioning

confidence: 99%

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Study on the optimal moisture adding rate of brown rice during germination by using segmented moisture conditioning method

et al. 2015

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The aim of this study was to find out the optimal moisture adding rate of brown rice during the process of germination. The process of water addition in brown rice could be divided into three stages according to different water absorption speeds in soaking process. Water was added with three different speeds in three stages to get the optimal water adding rate in the whole process of germination. Thus, the technology of segmented moisture conditioning which is a method of adding water gradually was put forward. Germinated brown rice was produced by using segmented moisture conditioning method to reduce the loss of water-soluble nutrients and was beneficial to the accumulation of gamma aminobutyric acid. The effects of once moisture adding amount in three stages on the gamma aminobutyric acid content in germinated brown rice and germination rate of brown rice were investigated by using response surface methodology. The optimum process parameters were obtained as follows: once moisture adding amount of stage I with 1.06 %/h, once moisture adding amount of stage II with 1.42 %/h and once moisture adding amount of stage III with 1.31 %/h. The germination rate under the optimum parameters was 91.33 %, which was 7.45 % higher than that of germinated brown rice produced by soaking method (84.97 %). The content of gamma aminobutyric acid in germinated brown rice under the optimum parameters was 29.03 mg/100 g, which was more than two times higher than that of germinated brown rice produced by soaking method (12.81 mg/100 g). The technology of segmented moisture conditioning has potential applications for studying many other cereals.

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Section: Analysis Of Gaba In Gbrmentioning

confidence: 99%

Section: Analysis Of Gaba In Gbrmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Study on the optimal moisture adding rate of brown rice during germination by using segmented moisture conditioning method

et al. 2015

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“…Then, after standing for 1 h at room temperature, it was centrifuged at 1000 r/min for 15 min. Preparation of GABA standard solution, and chromatographic conditions were referred to the method of Zhang et al [16] . Filtration membrane of 0.45 μm was used for filtration.…”

Section: Gaba Content Analysismentioning

confidence: 99%

“…Other analysis methods for GABA content are based on colorimetric method [13] . Currently, amino acid analyzer is often used for quantitative analysis of GABA content [14][15][16] . All these detection methods are generally expensive, difficult and destructive to measurement targets.…”

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confidence: 99%

Nondestructive determination of GABA in germinated brown rice with near infrared spectroscopy based on wavelet transform denoising

Zhang¹,

Liu²,

Wang³

et al. 2021

International Journal of Agricultural and Biological Engineering

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The objective of this study was to analyze the content of γ-aminobutyric acid (GABA) in germinated brown rice (GBR) by using near-infrared spectroscopy (NIRS) and the pretreatment method of wavelet de-noising (WD). The prediction accuracy of the NIRS model established by the Daubechies5 wavelet basis function at 3 level denoising treatment is the highest, the correlation coefficient for calibration (r c ) is 0.931, the root mean square error of calibration (RMSEC) is 0.4038 mg/100 g, the Bias of calibration is 0.006, the correlation coefficient for prediction (r p ) is 0.916, the root mean square error of prediction (RMSEP) is 0.4329 mg/100 g, the Bias of prediction is 0.010, and the ratio of performance to deviation (RPD) is 4.911. Results showed that the predicted and actual values had high correlation. Therefore, these results indicate that the NIRS model treated by WD is feasible to detect GABA content in GBR rapidly and nondestructively.

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Effect of pre‐treatment on the functional properties of germinated whole grains: A review

et al. 2021

Cereal Chem

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Background and objectives:The pre-treatments for germination of whole grains, including soaking, stress, non-thermal processing treatments, and other methods, have been gained great attention for improving biological activity and functional properties of whole grains. The objective of this review was to summarize the effects of pre-treatments on the γaminobutyric acid (GABA), phenolics, dietary fiber, and mineral bioaccessibility in germinated whole grains for the development and utilization of them as functional food products or ingredients. Findings:The GABA, phenolics, dietary fiber, and mineral bioaccessibility in germinated whole grains were increased by 10-55 mg /100 g, 0.1-1.5 mg/g, 0.39%-4.92%, and 2%-12%, respectively, after pre-treatment for germination compared with only soaking. The contents of GABA and total phenolic in germinated whole grains increased by 56.92% and 11.24%, respectively, by ultrasonic pre-treatment.The contents of GABA and total phenolic in germinated whole grains increased by 38.89% and 70%, respectively, by high hydrostatic pressure pre-treatment.After cold plasma pre-treatment, the contents of GABA and total phenolic in germinated whole grains increased by 47.37% and 37%, respectively. Therefore, nonthermal processing pre-treatments have a significant promoting effect on GABA synthesis and phenolic accumulation for germinated whole grains, such as ultrasound, cold plasma, and high hydrostatic pressure. Conclusions:Non-thermal processing pre-treatment has been a promising strategy for developing healthy and nutritious whole-grain foods. According to the existing research results, high hydrostatic pressure and low-temperature plasma can promote GABA and phenolic in germinated whole grains, while ultrasound can not only increase the content of GABA and phenolic in germinated whole grains, but also increase the bioaccessibility of calcium and iron. Therefore, ultrasound can promote nutrients in germinated whole grains better than other non-thermal processing methods. It is very important for choosing pre-treatment methods for germination to obtain whole grains with increased functional properties. Significance and novelty:This review may provide a compilation of information that pre-treatments can improve the biological activity and development of functional foods from the sources of germinated whole grains.

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Optimization of cellulase conditioning parameters of germinated brown rice on quality characteristics

Cited by 10 publications

References 18 publications

Study on the optimal moisture adding rate of brown rice during germination by using segmented moisture conditioning method

Study on the optimal moisture adding rate of brown rice during germination by using segmented moisture conditioning method

Nondestructive determination of GABA in germinated brown rice with near infrared spectroscopy based on wavelet transform denoising

Effect of pre‐treatment on the functional properties of germinated whole grains: A review

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