Free Amino Acid and .GAMMA.-Aminobutyric acid Contents of Germinated Rice
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- Ohisa Naganori
- Akita Research Institute of Food and Brewing
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- Ohno Tosihisa
- Akita Research Institute of Food and Brewing
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- Mori Katsumi
- Akita Research Institute of Food and Brewing
Bibliographic Information
- Other Title
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- 発芽玄米と籾発芽玄米のγ‐アミノ酪酸および遊離アミノ酸含量
- ハツガ ゲンマイ ト モミ ハツガ ゲンマイ ノ ガンマ アミノ ラクサン オヨビ ユウリ アミノサン ガンリョウ
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Description
γ-Aminobutyric acid (Gaba) and free amino acids contents of germinated rice products were determined. A correlation between free amino acid contents and Gaba contents of unpolished rice, germinated unpolished and germinated unhulled rice products was found (r=0.928). It was proved that the Gaba contents of germinated rice products of Akitakomachi was higher than those of the germinated rice products of Milkyqueen. After heating at 50°C or 60°C for 1 hour, the free alanine content of the germinated unhulled rice products increased, paralleled with decreasing of the free glutamic acid content.
Journal
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- Nippon Shokuhin Kagaku Kogaku Kaishi
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Nippon Shokuhin Kagaku Kogaku Kaishi 50 (7), 316-318, 2003
Japanese Society for Food Science and Technology
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Details 詳細情報について
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- CRID
- 1390282681386936832
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- NII Article ID
- 10011626651
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- NII Book ID
- AN10467499
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- COI
- 1:CAS:528:DC%2BD3sXntleqsLc%3D
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- ISSN
- 18816681
- 1341027X
- http://id.crossref.org/issn/1341027X
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- NDL BIB ID
- 6648194
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- Text Lang
- ja
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- Data Source
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- Abstract License Flag
- Disallowed
