Study On Accumulation Of ?-aminobutyric Acid In Germinated Brown Rice By Variable Temperature Treatment And Development Of Product

Brown rice is a caryopsis that retains the rind,aleurone layer and germ after the shelling of rice.Brown rice is rich in vitamins,minerals and dietary fiber.Brown rice has the functions of improving high blood fat,promoting metabolism,and strengthening the body's anti-oxidation.Although brown rice is rich in nutrients,its nutritive value needs to be improved because it contains phytic acid and other anti-nutritional factors.Studies have shown that germination can effectively reduce or eliminate the anti-nutrients in brown rice.By controlling germination conditions,functional substances such as y-aminobutyric acid and opioid peptides in brown rice can be effectively enriched.In particular,GABA has various effects such as lowering blood pressure and reducing body weight.Protein degradation in brown rice,amino acid metabolism and conversion to generate glutamic acid,under the action of glutamic decarboxylase decarboxylation to generate GABA.GAD is the main rate-limiting enzyme of this pathway,and GAD activity can be stimulated by temperature-transient stress treatment,which is beneficial to the massive enrichment of GABA.In this paper,the changes of GABA and other physiological indexes during the germination process of brown rice were studied,and the optimal conditions for the enrichment of GABA in brown rice were studied with variable temperature treatment.The main raw materials were germinated brown rice and balsam pear powder rich in GABA,and water-soluble soybean polysaccharides and other additives were added.Excipients,compounding and optimization of the best process and formula for germinating brown rice and bitter gourd compound nutrient powder.The main findings are as follows:1.During the sprouting process of brown rice,the internal physiological and biochemical indicators of brown rice changed,mainly including shoot length,respiratory intensity,free amino acid,and reducing sugar content,and the soluble sugar and soluble protein content decreased continuously.The major subunits of albumin have molecular weights of 15.66 and 55.50 KD.The 25.63 and 55.50 KD subunits in the globulin will degrade until they disappear.The major subunit of gliadin has little change in the relative content during germination.The relative content of the 34.09 and 50.32 KD subunits in gluten reached the maximum at 24 h after germination,while the other subunits did not change significantly.The activity of GAD increased during germination of brown rice.At 24 h,GAD activity was the highest,and GABA accumulated the most,reaching 44.93 mg/lOOg DW.2.The temperature-changing treatment had a significant effect on the content of GABA enriched in germinated brown rice(P<0.05).Under the same temperature changing time,the content of soluble protein in germinated brown rice was significantly reduced by changing the germination temperature of brown rice.The content of amino acids has increased.The activity of GAD also changed continuously.When the temperature was changed at-10?,the content of GABA and the activity of GAD were significantly higher than those of the raw material and the control group.Through comparison of data,it was known that the fixation of soluble protein and GABA The volume effect was significant(P<0.05).In the experiment to explore the effect of variable temperature duration on the content of each indicator in germinated brown rice,the conclusion is that when the temperature is-10?,the temperature is 2 hours,the highest GABA content is 56.43 mg/lOOg DW,which is 2.04 of the raw material.Times,compared to the control group,GABA increased by 15.80%.3.By means of sensory evaluation,combined with physical indexes such as agglomerate rate and water holding capacity,the baking temperature,baking time,and grain size of brown rice powder of germinated brown rice powder were determined on the basis of a single factor test,and orthogonality was used.The test determined the optimum spray drying conditions of the bitter gourd powder and the optimum ratio of the compound nutrient powder raw materials;The results showed that the best conditions for preparing germinated brown rice and bitter gourd compound powder were as follows:The germinated brown rice flour was baked at a baking temperature of 140? for 40 min.The optimum particle size of the germinated brown rice was 80 to 100 mesh.The optimum spray drying process of the bitter gourd powder was an inlet air temperature of 140?,and the feeding frequency was controlled.17 r/min,material temperature 45?;preparation of germinated brown rice bitter gourd compound nutrient powder optimum ratio of fixed germination brown rice powder and bitter gourd powder ratio 5:2,to germinate brown rice bitter gourd mixed powder by 100%,accessories water-soluble soybean The amount of polysaccharide added was 5%,xylitol was 20%,and maltodextrin was 12%.Its GABA content is 23.32 mg/lOOg DW.