원문정보
초록
영어
Present study deals with variations of physicochemicals including γ-aminobutyric acid (GABA), γ-oryzanol, free sugar, lipoxygenase activity, fat acidity, and germination rate from Korean brown rice cultivars. With increase of storage time and temperature, GABA, γ-oryzanol, lipoxygenase activity, and fat acidity increased, whereas free sugar and germination rate was reduced. Among cultivars, ‘Gopumbyeo’ exhibited the highest contents in GABA and γ-oryzanol during 12 weeks storage at 25oC (GABA: 28.6±5.6→170.4±4.6 mg/100 g, γ-oryzanol: 6.1±0.7→6.7±0.4 mg/g) and ‘Ilpumbyeo’ significantly decreased in free sugar during 12 weeks storage at 10oC (1,423.7→1,058.4 mg/100 g). Moreover, ‘Taebongbyeo’ exhibited the highest quality owing to low lipoxygenase activity, low fat acidity, and high germination rate. In free sugar compositions, sucrose exhibited the highest content (>70%), followed by fructose (>7%), raffinose (>5%), glucose (>3%), and maltose (>2%) during storage. Based on our results, changes of physicochemicals in stored brown rice may be important information in processing food and functional properties.
목차
Introduction
Materials and Methods
Results and Discussion
References