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Chinese Agricultural Science Bulletin ›› 2016, Vol. 32 ›› Issue (20): 65-71.doi: 10.11924/j.issn.1000-6850.casb16020003

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Dynamic Change of Free Amino Acids Contents in Germinating Colored Brown Rice (Oryza Sativa L.)

Wang Yan, Li Mei, Chai Lihong, Shen Shengquan   

  1. (College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310029)
  • Received:2016-02-01 Revised:2016-03-16 Accepted:2016-03-22 Online:2016-07-15 Published:2016-07-15

Abstract: To investigate the content and component ratio of free amino acids which have high utilization efficiency in human body in germinating colored brown rice (Oryza Sativa L.), red rice (BP480), black rice (BP602), and white rice (BP015, CK) were chosen as materials. Contents of gamma aminobutyric acid (GABA) and 17 kinds of free amino acids were measured after germinating for 24, 30, 36, 42, 48, 60, 72, 84 and 96 hours. And the dynamic changes of contents of GABA, limiting amino acids, essential amino acids and flavour amino acids were analyzed. The results showed that the contents of most free amino acids (including GABA) showed a sustainable growth trend, and had the maximum values at 96 h. The proportions of essential amino acids in total free amino acid increased from 20.3% to 48.0% in red rice, 19.2% to 48.1% in black rice and 16.6% to 49.2% in white rice, respectively. Moreover, threonine became the richest free amino acid. Germination did improve the composition property of free amino acids and the protein utilization of brown rice.

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