Effects of Anaerobic Germination and Enzymatic Saccharification on Chemical Compositions of Functional Drink from Riceberry Rice

Q4 Multidisciplinary
Pitchaya Pothinuch, Kankanit Jongrattanavit, Kingamol Leelajaluwan, Nattapong Prichapan
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Abstract

Anaerobic germination and enzymatic saccharification significantly affected the chemical compositions of riceberry rice-based functional drink. Anaerobic germination significantly affected the moisture and carbohydrate contents in germinated riceberry rice (GRR), whereas the contents of crude protein, crude fat, ash and crude fiber were not changed significantly. During anaerobic germination, production of ATP was limited; therefore, the enzyme activity in the seed could be delayed in order to conserve the nutrients. With increasing germination time, gamma-aminobutyric acid (GABA) increased, reaching a maximum percentage of 58.6% in 96-hour GRR but total phenolics and total anthocyanins significantly decreased with a loss percentage of 26.5% and 44.4%, respectively. Enzymatic saccharification using a-amylase and a-glucoamylase significantly increased sugar (total sugar, reducing sugar and glucose) contents in GRR extract, depending on incubation duration of both enzymes. The 0.5 hour-incubation with a-amylase in combination with the 12 hours-incubation with a-glucoamylase was the condition under which the extract contained the highest amount of reducing sugar (22.5 g/L), glucose (11.1 g/L) and total phenolics (22.5 g gallic acid equivalent/L). As the result, anaerobic germination in combination with enzymatic saccharification might be applied as a green process for the production of a functional drink from riceberry rice.
厌氧发芽和酶法糖化对大米功能饮料化学成分的影响
厌氧萌发和酶解糖化对米莓米基功能饮料的化学成分有显著影响。厌氧萌发显著影响了发芽稻子米(GRR)的水分和碳水化合物含量,而粗蛋白质、粗脂肪、粗灰分和粗纤维含量变化不显著。在厌氧萌发过程中,ATP的产生受到限制;因此,延缓种子中酶的活性以保存种子中的营养物质是可行的。随着萌发时间的延长,γ -氨基丁酸(GABA)含量增加,在96 h时达到最大值58.6%,而总酚类物质和总花青素含量显著下降,分别为26.5%和44.4%。使用a-淀粉酶和a-葡萄糖淀粉酶进行酶糖化可显著提高GRR提取物中的糖(总糖、还原糖和葡萄糖)含量,这取决于这两种酶的孵育时间。在a-淀粉酶孵育0.5 h和a-葡萄糖淀粉酶孵育12 h时,提取物中还原糖(22.5 g/L)、葡萄糖(11.1 g/L)和总酚类物质(22.5 g没食子酸当量/L)含量最高。因此,厌氧萌发与酶解糖化相结合可以作为一种绿色工艺,用于生产功能饮料。
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来源期刊
Journal of Current Science and Technology
Journal of Current Science and Technology Multidisciplinary-Multidisciplinary
CiteScore
0.80
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0.00%
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