کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7595702 | 1492125 | 2015 | 30 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effects of high hydrostatic pressure treatment on the enhancement of functional components of germinated rough rice (Oryza sativa L.)
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
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چکیده انگلیسی
This study was performed to evaluate the enhancement of functional components of germinated rough rice. Rough rice was germinated at 37 °C for 6 days, and subjected to a high hydrostatic pressure treatment (HPT) at 30 MPa for 24 h (HP24) and 48 h (HP48). Germinated rough rice without HPT (HP0), HP24, and HP48 were analysed for their functional components. The highest γ-aminobutyric acid, total arabinoxylan, and tricin 4â²-O-(threo-β-guaiacylglyceryl) ether contents were 121.21 mg/100 g, 10.6%, and 85.82 μg/g, respectively, after HP48 for 2 days. γ-Oryzanol contents increased from 23.19-36.20 mg/100 g (at HP0) to 31.80-40.32 mg/100 g (at HP48). The highest vitamin B (60.99 mg/100 g) and E (4.07 mg/100 g) contents were observed after HP24 for 5 and 2 days, respectively. These results suggest that a combination of HPT and germination efficiently enhances the functional characteristics of rough rice.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 166, 1 January 2015, Pages 86-92
Journal: Food Chemistry - Volume 166, 1 January 2015, Pages 86-92
نویسندگان
Min Young Kim, Sang Hoon Lee, Gwi Young Jang, Hye Jin Park, Meishan Li, Shinje Kim, Youn Ri Lee, Young Hee Noh, Junsoo Lee, Heon Sang Jeong,