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Journal of food science and nutrition v.15 no.2, 2010년, pp.113 - 119   피인용횟수: 4
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Changes in Nutritional Components throughout Germination in Paddy Rice and Brown Rice

Oh, Sea-Kwan    (National Institute of Crop Science, Rural Development Administration   ); Hwang, Pil-Seong    (National Institute of Crop Science, Rural Development Administration   ); Kim, Kee-Jong    (National Institute of Crop Science, Rural Development Administration   ); Kim, Yeon-Kyu    (National Institute of Crop Science, Rural Development Administration   ); Lee, Jin-Hwan    (Department of Monitoring and Analysis, NAKDONG River Basin Environmental Office, Ministry of Environment  );
  • 초록

    The aim of this study was to investigate changes in 7 nutritional components (fatty acid, protein, fat, ash, total dietary fiber (TDF), $\gamma$ -aminobutyric acid (GABA), and $\gamma$ -oryzanol) of paddy rice (PR) and brown rice (BR) throughout the germination process, as measured at different shoot lengths (10 mm, 20 mm, and 30 mm). With the increase of shoot length, the nutritional components' concentrations increased, as compared to the concentrations measured before germination. Moreover, BR exhibited higher GABA, $\gamma$ -oryzanol, and protein than PR. Among the components, TDF, GABA, and $\gamma$ -oryzanol showed significant concentration differences throughout germination, while the others exhibited only slight variations. In particular, GABA and $\gamma$ -oryzanol were predominantly increased in grains of 10 mm shoot length. These compounds might prove to be important factors from germinated rice. Additionally, the germinated cultivar 'Keunnun' might also prove to be a very important food source, owing to its high GABA and $\gamma$ -oryzanol contents. These results suggest that variations in nutritional components related to the increase of shoot length may prove to be important when considering the beneficial aspects of rice on human health.


  • 주제어

    germination .   shoot length .   GABA .   $\gamma$-oryzanol .   paddy rice .   brown rice.  

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  • 이 논문을 인용한 문헌 (4)

    1. 2011. "" Korean journal of crop science = 韓國作物學會誌, 56(4): 413~419     
    2. Kwak, Ji-Eun ; Yoon, Sung-Won ; Kim, Dae-Jung ; Yoon, Mi-Ra ; Lee, Jeong-Heui ; Oh, Sea-Kwan ; Kim, In-Hwan ; Lee, Jun-Soo ; Lee, Jeom-Sig ; Chang, Jae-Ki 2013. "Changes in Nutraceutical Lipid Constituents of Pre- and Post-Geminated Brown Rice Oil" 한국식품영양학회지 = The Korean journal of food and nutrition, 26(3): 591~600     
    3. Eo, Geum Hee ; Kim, Jung Tae ; Bae, Joo Eun 2014. "Effects of Sanitary Education Administered to Elementary and Middle School Foodservice Employees with Work Experience" 대한영양사협회 학술지 = Journal of the Korean dietetic association, 20(4): 296~305     
    4. Mahmud, MM Chayan ; Das, Animesh Chandra ; Lee, Seul-Ki ; Kim, Tae-Hyeong ; Oh, Yejin ; Cho, Yoo-Hyun ; Lee, Young-Sang 2016. "Germination-Induced Changes in Flavoring Compound Profiles and Phytonutrient Contents in Scented Rice" Korean journal of crop science = 韓國作物學會誌, 61(4): 242~250     

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