Studies On Antioxidant And Beverage Development Of Selenium-enriched Germinated Brown Rice

Brown rice is the product which contain embryos, aleurone layer and cortex after therice husk was removed, and se-enriched germinated brown rice is the brown rice products,which adding sodium selenite solution in the process of brown rice germination, andmaking brown rice enriched selenium in the germination of brown rice. Compared withbrown rice, it retains most of the nutrition in rice, especially selenium andGABA(γ-aminobutyric acid).Selenium has the prevention and treatment of cancer,enhancing the immune function of human body,etc. GABA has alleviating the hardeningof the arteries, calming the exciting effect. The major aim of this thesis is to use thephysiology activity of brown rice to change inorganic selenium into organic selenium inthe progress of germination, and make se-enriched germinated brown rice, based on it,the physical-chemical properties and antioxidant are studied. The major results weresummarized as follows:1. This work explored and optimized the preparation technology of se-enrichedgerminated brown rice. Investigation on the following factors such as: soaking time,soaking temperature, the time of germination, the temperature of germination,concentration of sodium selenite solution, and making organic selenium which is in theSe-enriched germinated brown rice, and the content of GABA as the index, make thesingle factor experiments and response surface experiments. Established the correlationregression model about, the temperature of germination(A), the time of germination(B),the concentration of sodium selenite solution(C) on GABA(Y1): Y1=49.92+1.15A+1.01B+0.58C-1.25AB-3.57A2-4.40B2-4.20C2, and the temperature of germination(B), theconcentration of sodium selenite solution(C) on organic selenium(Y2): Y2=0.44+5.5×10-3A+0.024B+0.025C-0.015AC-0.029A2-0.045C2.Based on it, in order to make theGABA and organic selenium maximize, modify the best value from software, obtain thebest technology: A=30℃, B=18.3h, C=14.53mg/L, Y1=48.32mg/100g, Y2=0.42mg/kg.Experiments revealled the results is acceptable.2. The effect of se-enriched on the chemical composition of brown rice wasinvestigated. Along with increase of the concentration of sodium selenite solution, the organic selenium increased and then tended to stable; The conversion of the inorganicselenium decreased; The loss rate of dry substance increased and then decreased, lossrate was the largest when sodium selenite solution was60mg/L; Germination ratedecreased; The content of the crude protein and crude fat decreased and then increased,which was the lowest when10mg/L and20mg/L respectively; The reducing sugar andsoluble protein increased and then decreased, which was the largest when20mg/L; Thetotal sugar decreased and then increased, which was the lowest when20mg/L. By thecorrelation analysis, selenium concentrations with crude fat, crude protein, total sugarwere significantly positively related, selenium concentrations with soluble protein,reducing sugar, germination rate were significantly negative related, seleniumconcentrations had no significant correlation with loss rate of dry substance.3. Antioxidant activities of the ungerminated rice, germinated brown rice andse-enriched germinated brown rice were studied, the results showed that: se-enrichedgerminated brown rice>germinated brown rice> ungerminated rice, superoxide anionradical scavenging abilities, DPPH free radical scavenging abilities and hydroxyl radicalscavenging abilities of the se-enriched germinated brown rice were1.74,1.53,1.54and1.58times than germinated brown rice, se-enriched germinated brown rice were3.09,3.06,3.17and2.36times than ungerminated rice.4.Took brown rice as the main raw material, formulationed sucrose, β-cyclodextrinand stabilizers, article obtained se-enriched germinated brown rice beverage. Byincorporating the DE value and utilization rate of raw materials, article obtained the ratioof material to liquid, the temperature of enzymatic hydrolysis, the time of enzymatichydrolysis, the enzyme concentration so as to satisfy the factor test. The optimumhydrolysis process was obtained by designing and carrying out the orthogonal experiment:the ratio of material to liquid is1:8, the temperature of enzymatic hydrolysis is80℃，thetime of enzymatic hydrolysis is50min, the enzyme concentration is37.5μg/mL;According to sensory evaluation, article obtained the ratio of material to liquid, theamount of sucrose, the amount of β-cyclodextrin so as to satisfy the factor test, theoptimal conditions was obtained by designing and carrying out the orthogonal experiment:the ratio of material to liquid is1:8, the amount of sucrose is7%, the amount ofβ-cyclodextrin is1.2%. At the same time, the type and amount of stabilizer were studied:0.1%of xanthan gum and0.1%of propylene glycol alginate. The se-enriched germinatedbrown rice beverage had been evaluated by sensory indicators, physical-chemicalindicators and microbiological indicators.The mian innovative points completed by this paper are as follows: (1) The antioxidant of se-enriched germinated brown rice was studied.(2) The se-enriched germinated brown rice beverage was studied.