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Effects of Germination on Fatty Acid and Free Amino Acid Profiles of Brown Rice 'Keunnun'
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Type
Academic journal
Author
Induck Choi (농촌진흥청 국립작물과학원) Sae-Jung Suh (농촌진흥청 국립작물과학원) Jae-Hyun Kim (농촌진흥청 국립농업과학원) Sun-Lim Kim (농촌진흥청 국립작물과학원)
Journal
Korean Society of Food Science and Technology Food Science and Biotechnology Vol. 18 No.3 KCI Accredited Journals SCIE
Published
2009.6
Pages
799 - 802 (4page)

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Effects of Germination on Fatty Acid and Free Amino Acid Profiles of Brown Rice 'Keunnun'
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The effect of germination on hydration and germination properties, and on the changes of fatty acids and amino acids profiles of a brown rice ‘Keunnun’ (KN) with a large embryo was compared to ‘Ilpumbyeo’ (IP) with a normal embryo. A rapid germination up to 24 hr was observed in both brown rice cultivars, afterward decreased with germination time. At 60 hr, the KN (86.0±4.24%) showed slightly lower germination capability than the IP (97.0±1.41%). Lower water uptake during germination was also found in the KN (1.22±0.02 g) compared to the IP (1.59±0.05 g). Major fatty acids were palmitic acid, oleic acid, and linoleic acid accounting for more than 95% of total fatty acids. The most abundant amino acid in both types was oleic acid, which was decreased during germination, whereas palmitic and linoleic acids were increased. Eight amino acids were detected, and a remarkable increase in γ-amino butyric acid (GABA) during germination was observed. The KN was characterized with higher tasty amino acids of aspartic acid, glutamic acid, glycine, and alanine.
#brown rice #enlarged embryo #germination #fatty acid #free amino acid

Contents

Abstract
Introduction
Materials and Methods
Results and Discussion
Acknowledgments
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