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영어

The effect of germination on hydration and germination properties, and on the changes of fatty acids and aminoacids 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 60hr, the KN (86.0±4.24%) showed slightly lower germination capability than the IP (97.0±1.41%). Lower water uptake duringgermination was also found in the KN (1.22±0.02g) compared to the IP (1.59±0.05g). 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 typeswas oleic acid, which was decreased during germination, whereas palmitic and linoleic acids were increased. Eight aminoacids were detected, and a remarkable increase in γ-amino butyric acid (GABA) during germination was observed. The KNwas characterized with higher tasty amino acids of aspartic acid, glutamic acid, glycine, and alanine.