Earticle

초록

영어

The aim of this study was to investigate the effects of molecular weight and concentrations of chitosan on the germination of brown rice. Brown rice was germinated at 30oC for three days in various chitosan solutions. The germination rate of the brown rice increased with increasing concentrations of chitosan solution, and was higher in the chitosan solution than in water. GABA content increased with increasing germination time and chitosan solution concentration. As the molecular weight of the chitosan decreased, germination rate and GABA content increased in the brown rice. The GABA content of germinated brown rice using low molecular weight chitosan A in a 100 ppm solution was 5145.5 nmole/g. This is approximately a five times higher value than that of the water-germinated brown rice. Texture properties were enhanced in all the germinated brown rice samples in chitosan solution compared to the brown rice germinated in water. These results indicate that chitosan solution treatment can increase germination rate and GABA synthesis activity in brown rice during germination, and can also improve the texture properties of brown rice.

목차

Abstract
 서론
 재료 및 방법
  실험재료
  현미의 발아
  발아율과 백립중량(白粒重量) 측정
  GABA(γ-aminobutryic acid) 분석
  텍스쳐 측정
 결과 및 고찰
  침지 용액에 따른 발아율 변화
  GABA 함량의 변화
  발아현미밥의 텍스처 분석
 결론
 문헌

키워드

저자

• 고정아 [ Jung A Ko | 고려대학교 생명공학부 ]
• 김경옥 [ Kyoung-Ok Kim | 고려대학교 생명공학부 ]
• 박현진 [ Hyun Jin Park | 고려대학교 생명공학부, Department of Packaging Science, Clemson University ] Corresponding author

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  한국식품과학회지 [Korean Journal of Food Science and Technology]

• 간기

  격월간

• pISSN

  0367-6293

• 수록기간

  1969~2011

• 십진분류

  KDC 574 DDC 664