Physicochemical Properties and Bioactive Compounds of Pigmented Red Rice Affected by Soaking and Germination홍미(Red Rice)의 수침과 발아에 따른 이화학적 특성 및 생리활성 성분 변화
- Other Titles
- 홍미(Red Rice)의 수침과 발아에 따른 이화학적 특성 및 생리활성 성분 변화
- Authors
- 정수연; 이영택
- Issue Date
- Jun-2022
- Publisher
- 한국식품영양과학회
- Keywords
- red rice; soaking; germination; physicochemical properties; bioactive compounds
- Citation
- 한국식품영양과학회지, v.51, no.6, pp.611 - 618
- Journal Title
- 한국식품영양과학회지
- Volume
- 51
- Number
- 6
- Start Page
- 611
- End Page
- 618
- URI
- https://scholarworks.bwise.kr/gachon/handle/2020.sw.gachon/85171
- DOI
- 10.3746/jkfn.2022.51.6.611
- ISSN
- 1226-3311
- Abstract
- This study investigates the physicochemical properties and bioactive compounds of red pigmented rice (colored rice) by examining soaking and germination rates. As evaluated from the germination rate and sprout length of the germinating red rice, the optimal soaking condition was determined to be approximately 24 hours of soaking before germination. Increased germination time resulted in an increase in the L*and b*values and decreased a*value. Crude protein, crude fat, and crude ash contents in red rice were increased during germination, whereas the starch content was decreased. The α-amylase activity of red rice was higher than ordinary brown rice and showed rapid increase after 72 hours of germination, but β-amylase activity increased only slightly. The amounts of bioactive compounds, including γ-aminobutyric acid, total phenolics, and flavonoids in red rice, were increased during germination and were higher than values obtained in germinating ordinary brown rice.
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Collections - 바이오나노대학 > 식품생물공학과 > 1. Journal Articles
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