Effects of germination and debranning on amino acid profile of different rice genotypes.
Effects of germination and debranning on amino acid profile of different rice genotypes.
Author(s): OLIVEIRA, M. E. A. S.; BASSINELLO, P. Z.; COLOMBARI FILHO, J. M.; CARVALHO, C. W. P. de; TAKEITI, C. Y.
Summary: In this work, the impact of germination and debranning on the total (TAA) and free (FAA) amino acid in four rice cultivars were evaluated. The rice genotypes were germinated, polished and analyzed by the content of TAA and FAA. In comparison to non-germinated rice, 4 h of soaking and 24 h of germination increased the level of TAA and FAA, especially y-aminobutyric acid (GABA). Debranning decreased the content of TAA and FAA. But, even after this reduction, the polished germinated samples showed higher levels of TAA and FAA than the polished non-germinated.The significant impact on the amino acid composition was caused mainly by genotype than the process used. These results could help the food industry to produce germinated rice enriched with high amino acid levels including GABA based on the choice of rice genotype.
Publication year: 2022
Types of publication: Paper in annals and proceedings
Unit: Embrapa Rice & Beans
Keywords: Amino acids, Aminoácido, Arroz, Debranning, Genótipo, Germination, Germinação, Oryza Sativa, Rice
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