以糙米为原料,研究浸泡温度、发芽温度和发芽时间对发芽过程中γ-氨基丁酸(GABA)含量变化的影响,建立基于GABA含量的糙米发芽动力学模型,以获得富含GABA发芽糙米的最佳工艺条件。结果表明:浸泡温度、发芽温度和发芽时间对GABA的含量有显著影响,采用Log istic生长模型建立的糙米发芽动力学方程能较好地描述GABA含量的变化规律。在30~40℃浸泡和33~38℃发芽,GABA的增长速率常数b和积累极限k均达到较高水平;基于GABA含量的最佳发芽条件为33.0℃浸泡12 h,35.1℃发芽26 h,此条件下GABA的含量可达32.23 m g/(100 g)。
【英文摘要】
Effect of soaking temperature,germinating temperature and germinating time on γ-aminobutyric acid(GABA) content of brown rice during germination were studied,and the germination dynamic model based on GABA content was established to optimize the germination conditions for GABA-rich germinated brown rice.(Results) show that GABA content is significantly affected by soaking temperature,germinating temperature and germinating time.The accumulation regulation of GABA can be well described by Logistic model.The ...
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