Brown Rice During Germination Nutritional Composition And The Change Of Physical And Chemical Properties

In order to investigate the nutritional value of brown rice, analysis of the changes in the nutrition composition of brown rice during germination. We are in the town of Xian 96(ZX), Nanjing 38(NJ) and yannuo 12(YN) of three kinds of brown rice as the research object, three kinds of brown rice during germination of 0 days, 1 days, 2 days, 3 days, 4 days and 5 days of nutrition changes were analyzed and summarized; and on the germination of three rice samples in the process of thermodynamic parameters changes of starch composition changes, starch gelatinization, the content changes of starch gelatinization characteristics and viscosity changes of amylase and amylase were analyzed. In order to investigate the most suitable conditions for GABA enrichment in brown rice, the Ca2+ concentration of brown rice, Ca2+, chitosan, and GABA were analyzed. The effects of temperature, time and pH on GABA accumulation were analyzed.Through the study we can draw the following conclusions:(1) ZX, NJ and YN three kinds of brown rice samples, the majority of functional nutrients(GABA, total phenol, dietary fiber, amino acids, vitamins) in the germination process are the extension of the germination time and increased, but the degree of increase is slightly different.(2) ZX, YN and three kinds of brown rice samples, the total starch content, amylose content and the content of starch, the content of To(NJ), Tp(peak pasting temperature),(peak pasting temperature) and Tc(end of pasting temperature) were increased. The peak viscosity, viscosity, breakdown value and final viscosity of brown rice flour were significantly decreased.(3) to observe the enrichment of germinated brown GABA meters can be found: brown rice with distilled water, Ca2+ and chitosan treated on Germination of 48 h, GABA content were first increased, decreased significantly after the trend; during the germination, GABA enrichment in the most appropriate conditions: germination temperature of 45 DEG C, pH 5.6, the germination time of 24 hours.