{"title":"超声辅助酶预处理对发芽糙米中 γ-氨基丁酸含量、食用品质和淀粉特性的影响","authors":"Bing-jie Chen, Xiao Wang, Hong-ru Liu, Yi Zhang, Song-heng Wu, Chun-fang Wang, Chen-xia Liu, Yong-jin Qiao","doi":"10.1016/j.jcs.2024.103904","DOIUrl":null,"url":null,"abstract":"<div><p>A novel technique has been developed to increase γ-aminobutyric acid levels and enhance the quality of germinated brown rice (GBR) by ultrasound and enzyme treatment. The combined use of ultrasonic and enzyme treatments notably enhanced the germination rate of brown rice. Additionally, the γ-aminobutyric acid content substantially improved from 18.79 ± 1.87 mg/100 g to 38.60 ± 3.19 mg/100 g when compared to the untreated group. Moreover, the cracks produced on the GBR surface and disruption of the starch structure resulted in increased water absorption, shortening of cooking time, and reduction in GBR hardness, thereby improving the cooking and edible quality of GBR. Additionally, ultrasonic and enzyme treatments increased the amount of fast-digestible starch and enhanced starch digestibility. However, they had minimal impact on the crystal structure, degree of crystallinity, and heat energy changes during the starch pasting process of GBR.</p></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":null,"pages":null},"PeriodicalIF":3.9000,"publicationDate":"2024-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Effect of ultrasound-assisted enzyme pretreatment on γ-aminobutyric acid content, eating quality and starch properties of germinated brown rice\",\"authors\":\"Bing-jie Chen, Xiao Wang, Hong-ru Liu, Yi Zhang, Song-heng Wu, Chun-fang Wang, Chen-xia Liu, Yong-jin Qiao\",\"doi\":\"10.1016/j.jcs.2024.103904\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>A novel technique has been developed to increase γ-aminobutyric acid levels and enhance the quality of germinated brown rice (GBR) by ultrasound and enzyme treatment. The combined use of ultrasonic and enzyme treatments notably enhanced the germination rate of brown rice. Additionally, the γ-aminobutyric acid content substantially improved from 18.79 ± 1.87 mg/100 g to 38.60 ± 3.19 mg/100 g when compared to the untreated group. Moreover, the cracks produced on the GBR surface and disruption of the starch structure resulted in increased water absorption, shortening of cooking time, and reduction in GBR hardness, thereby improving the cooking and edible quality of GBR. Additionally, ultrasonic and enzyme treatments increased the amount of fast-digestible starch and enhanced starch digestibility. However, they had minimal impact on the crystal structure, degree of crystallinity, and heat energy changes during the starch pasting process of GBR.</p></div>\",\"PeriodicalId\":15285,\"journal\":{\"name\":\"Journal of Cereal Science\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":3.9000,\"publicationDate\":\"2024-05-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Cereal Science\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0733521024000626\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Cereal Science","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0733521024000626","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Effect of ultrasound-assisted enzyme pretreatment on γ-aminobutyric acid content, eating quality and starch properties of germinated brown rice
A novel technique has been developed to increase γ-aminobutyric acid levels and enhance the quality of germinated brown rice (GBR) by ultrasound and enzyme treatment. The combined use of ultrasonic and enzyme treatments notably enhanced the germination rate of brown rice. Additionally, the γ-aminobutyric acid content substantially improved from 18.79 ± 1.87 mg/100 g to 38.60 ± 3.19 mg/100 g when compared to the untreated group. Moreover, the cracks produced on the GBR surface and disruption of the starch structure resulted in increased water absorption, shortening of cooking time, and reduction in GBR hardness, thereby improving the cooking and edible quality of GBR. Additionally, ultrasonic and enzyme treatments increased the amount of fast-digestible starch and enhanced starch digestibility. However, they had minimal impact on the crystal structure, degree of crystallinity, and heat energy changes during the starch pasting process of GBR.
期刊介绍：
The Journal of Cereal Science was established in 1983 to provide an International forum for the publication of original research papers of high standing covering all aspects of cereal science related to the functional and nutritional quality of cereal grains (true cereals - members of the Poaceae family and starchy pseudocereals - members of the Amaranthaceae, Chenopodiaceae and Polygonaceae families) and their products, in relation to the cereals used. The journal also publishes concise and critical review articles appraising the status and future directions of specific areas of cereal science and short communications that present news of important advances in research. The journal aims at topicality and at providing comprehensive coverage of progress in the field.
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