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Effect of pre-germination time on amino acid profile and Gamma Amino Buytric Acid (GABA) contents in different varieties of Malaysian brown rice.


Citation

Roohinejad, Shahin and Omidizadeh , Alireza and Mirhosseini, Hamed and Saari, Nazamid and Mustafa, Shuhaimi and Meor Hussin, Anis Shobirin and Abdul Hamid, Azizah and Abd. Manap, Mohd. Yazid (2011) Effect of pre-germination time on amino acid profile and Gamma Amino Buytric Acid (GABA) contents in different varieties of Malaysian brown rice. International Journal of Food Properties, 14 (-). pp. 1386-1399. ISSN 1094-2912; ESSN:1532-2386

Abstract

Eighteen varieties of Malaysian brown rice were evaluated for their crude protein, total glutamic acid, and gamma amino butyric acid contents after pre-germination at different times. The crude protein and total glutamic acid content increased significantly in all the varieties after pre-germination. Gamma amino butyric acid content increased dramatically with time during the pre-germination process. A significant (p < 0.05) positive correlation was observed between protein, glutamic acid, and gamma amino butyric acid contents before and after pre-germination. The brown rice varieties containing higher glutamic acid and/or protein content before the pre-germination process provided more gamma amino butyric acid content during pre-germination.


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Additional Metadata

Item Type: Article
Divisions: Faculty of Food Science and Technology
DOI Number: https://doi.org/10.1080/10942911003687207
Publisher: Taylor & Francis
Keywords: Brown rice; Uppolished rice; Pre-germination; Functional compounds; Y-oryzanol.
Depositing User: Nur Farahin Ramli
Date Deposited: 09 Oct 2013 04:20
Last Modified: 30 Oct 2015 08:27
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1080/10942911003687207
URI: http://psasir.upm.edu.my/id/eprint/24193
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