Study On Germinating Techniques And Germinating Kinetics Of Brown Rice

Although abundant in nutrition and resource, brown rice has some shortage in nutritive absorption and flavor for foods. Under certain circumstance, enzyme was activated and then brown rice germinated slightly, which improved nutritive absorption and flavor of brown rice. In order to lay the foundation for producing and quality controlling of germinated brown rice(GBR) and developing brown rice food, producing, transforming or degrading of main materials during germinating, kinetics property of brown rice germinating, its physicochemical property and eating quality were studied, model of brown rice germinating was established, and techniques for GBR was optimized. This task had significant theoretical and practical meaning in revealing essence during brown rice germinating, making full use of rice, enhancing rice value and so on. Main research results were as follows:1. Property of materials transforming and degrading during brown rice germinatingDuring germinating, protein was hydrolyzed to soluble protein by protease, and then was transformed to GABA by GAD, starch was degraded to reducing-sugar, and phtate was degraded by phtase. Soaking and germinating conditions had intimate relationship with transformation and degradation. In the range of researching, moderate soaking temperature and higher germinating temperature were suitable for producing more reducing-sugar, higher soaking and germinating temperature were suitable for producing more soluble protein, and higher soaking temperature and moderate germinating temperature were suitable for producing more GABA.2. Germinating model of brown rice and kinetics property of GABA during germinatingQuadratic multinomial models for main component content of GBR based on soaking and germinating conditions was good at simulating the properties of GBR, and could control quality of it. Chemical reaction kinetics model was suit for simulating changes of GABA content of GBR in different germinating conditions. Reaction order of germinating in different conditions was all below 1 but one in 25°C. Soaking and germinating conditions had influenced on GABA producing, and the reaction order...