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Physicochemical Properties and Bioactive Compounds of Pigmented Red Rice Affected by Soaking and Germination
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홍미(Red Rice)의 수침과 발아에 따른 이화학적 특성 및 생리활성 성분 변화

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Type
Academic journal
Author
Su-Yeon Jeong (가천대학교) Young-Tack Lee (가천대학교)
Journal
The korean Society of Food Science and Nutrition Journal of the Korean Society of Food Science and Nutrition Vol.51 No.6 KCI Accredited Journals SCOPUS
Published
2022.6
Pages
611 - 618 (8page)

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Physicochemical Properties and Bioactive Compounds of Pigmented Red Rice Affected by Soaking and Germination
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Research history (2)

2022

Physicochemical Properties and Bioactive Compounds of Pigmented Red Rice Affected by Soaking and Germination
Su-Yeon Jeong ,  Young-Tack Lee Journal of the Korean Society of Food Science and Nutrition 2022.06 Academic journal

2021

Physicochemical Properties and Bioactive Compounds of Red Rice Produced by Germination and Heat Processing
정수연 식품생명공학과 2021.01 Thesis
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This study investigates the physicochemical properties and bioactive compounds of red pigmented rice (colored rice) by examining soaking and germination rates. As evaluated from the germination rate and sprout length of the germinating red rice, the optimal soaking condition was determined to be approximately 24 hours of soaking before germination. Increased germination time resulted in an increase in the L<SUP>*</SUP> and b<SUP>*</SUP> values and decreased a<SUP>*</SUP> value. Crude protein, crude fat, and crude ash contents in red rice were increased during germination, whereas the starch content was decreased. The α-amylase activity of red rice was higher than ordinary brown rice and showed rapid increase after 72 hours of germination, but β-amylase activity increased only slightly. The amounts of bioactive compounds, including γ-aminobutyric acid, total phenolics, and flavonoids in red rice, were increased during germination and were higher than values obtained in germinating ordinary brown rice.
#red rice #soaking #germination #physicochemical properties #bioactive compounds

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결과 및 고찰
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REFERENCES

References (42)

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AACC. Approved methods of the AACC. 10th ed. American Association of Cereal Chemists, St. Paul, MN, USA. 2000. google schola An MK, Ahn JB, Lee SH, Lee KG. Anaylsis of γ-aminobutyric acid (GABA) content in germinated pigmented rice. Korean J Food Sci Technol. 2010. 42:632-636. google schola Boue SM, Daigle KW, Chen MH, Cao H, Heiman ML. Antidiabetic potential of purple and red rice (Oryza sativa L.) bran extracts. J Agric Food Chem. 2016. 64:5345-5353. google schola Capanzana MV, Buckle KA. Optimisation of germination conditions by response surface methodology of a high amylose rice (Oryza sativa) cultivar. LWT－Food Sci Technol. 1997. 30:155-163. google schola Cho D, Chung HJ, Cho HY, Lim ST. Health functions and utilization products of germinated brown rice. Food Sci Ind. 2011. 44:76-86. google schola

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