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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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The aim of this study was to investigate the effects of molecular weight and concentrations of chitosan on the germination of brown rice. Brown rice was germinated at 30℃ for three days in various chitosan solutions. The germination rate of the brown rice increased with increasing concentrations of chitosan solution, and was higher in the chitosan solution than in water. GABA content increased with increasing germination time and chitosan solution concentration. As the molecular weight of the chitosan decreased, germination rate and GABA content increased in the brown rice. The GABA content of germinated brown rice using low molecular weight chitosan A in a 100 ppm solution was 5145.5 nmole/g. This is approximately a five times higher value than that of the water-germinated brown rice. Texture
properties were enhanced in all the germinated brown rice samples in chitosan solution compared to the brown rice germinated in water. These results indicate that chitosan solution treatment can increase germination rate and GABA synthesis activity in brown rice during germination, and can also improve the texture properties of brown rice.
properties were enhanced in all the germinated brown rice samples in chitosan solution compared to the brown rice germinated in water. These results indicate that chitosan solution treatment can increase germination rate and GABA synthesis activity in brown rice during germination, and can also improve the texture properties of brown rice.
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Abstract
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참고문헌 (30)
참고문헌 신청
1. [단행본] - Juliano BO / 1985 / Rice: Chemistry and Technology / AACC, Inc. MN : 443 ~ 524
2. [기타자료] - Lee SW / 2002 / Method for producing sprouted brown rice using natural functional materials. Korean Patent 10-2002-0029629
3. [학술지(정기간행물)] - Kim JS / 1995 / Influence of cultivar on rice starch and cooking properties / Korean J. Food Sci. Technol. 27 : 365 ~ 369
4. [학술지(정기간행물)] - Kim KA / 1996 / Physicochemical properties and hydration of rice on various polishing degrees / Korean J. Food Sci. Technol. 28 : 959 ~ 964
5. [학술지(정기간행물)] - Burkitt DP / 1974 / Dietary fiber and disease / Am. Med. Assoc. 229 : 1068 ~ 1074
2. [기타자료] - Lee SW / 2002 / Method for producing sprouted brown rice using natural functional materials. Korean Patent 10-2002-0029629
3. [학술지(정기간행물)] - Kim JS / 1995 / Influence of cultivar on rice starch and cooking properties / Korean J. Food Sci. Technol. 27 : 365 ~ 369
4. [학술지(정기간행물)] - Kim KA / 1996 / Physicochemical properties and hydration of rice on various polishing degrees / Korean J. Food Sci. Technol. 28 : 959 ~ 964
5. [학술지(정기간행물)] - Burkitt DP / 1974 / Dietary fiber and disease / Am. Med. Assoc. 229 : 1068 ~ 1074
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UCI(KEPA) : I410-ECN-0101-2013-573-000847842