An improved process for high nutrition of germinated brown rice production: Low-pressure plasma

作者：Chen Hua Han^*; Chang Hung Chia; Chen Yu Kuo; Hung Chien Lun; Lin Su Yi; Chen Yi Sheng

来源：Food Chemistry, 2016, 191: 120-127.

DOI：10.1016/j.foodchem.2015.01.083

• Germinated brown rice
• Low-pressure plasma
• Gamma-aminobutyric acid
• Antioxidant activity

Brown rice was exposed to low-pressure plasma ranging from 1 to 3 kV for 10 min. Treatment of brown rice in low-pressure plasma increases the germination percentage, seedling length, and water uptake in laboratory germination tests. Of the various treatments, 3-kV plasma exposure for 10 min yielded the best results. In germinating brown rice, a-amylase activity was significantly higher in treated groups than in controls. The higher enzyme activity in plasma-treated brown rice likely triggers the rapid germination and earlier vigor of the seedlings. Low-pressure plasma also increased gamma-aminobutyric acid (GABA) levels from similar to 19 to similar to 28 mg/100 g. In addition, a marked increase in the antioxidant activity of brown rice was observed with plasma treatments compared to controls. The main finding of this study indicates that low-pressure plasma is effective at enhancing the growth and GABA accumulation of germinated brown rice, which can supply high nutrition to consumer.

• 出版日期2016-1-15