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Evaluation of GABA, crude protein and amino acid composition from different varieties

Australian Journal of Crop Science Southern Cross Journals©2009 3(4):184-190 (2009) http://huizhoulvyou.cn ISSN: 1835-2707

Evaluation of GABA, crude protein and amino acid composition from different varieties of

彩票开奖时间Malaysian’s brown rice

彩票开奖时间Shahin Roohinejad1, Hamed Mirhosseini1, Nazamid Saari2, Shuhaimi Mustafa3, Ismail Alias4, Anis Shobirin Meor Hussin1, Azizah Hamid2 and *Mohd Yazid Manap1

1Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM

Serdang, Selangor, Malaysia

2Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM

Serdang, Selangor, Malaysia

彩票开奖时间3Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.

4Malaysian Agriculture Research and Development Institute (MARDI), Selangor,Malaysia

彩票开奖时间*Corresponding author: myazid@putra.upm.edu.my

Abstract

The main objective of present study was to investigate the γ-aminobutyric acid (GABA), crude protein and total glutamic acid composition of Malaysian’s brown rice varieties. Significant (p < 0.05) difference was observed among the content of GABA, crude protein and total glutamic acid of thirty five Malaysian’s brown rice varieties. As shown in results, GABA contents in Malaysian brown rice seeds ranged between 0.01 and 0.1 (mg/g). The quantity of glutamic acid and protein contents varied between 10.1-15.2 (mg/g) and 6.99-10.17 %, respectively. A significant (p < 0.05) positive correlation (r² = 0.820) exists between the concentration levels of protein and glutamic acid. On the other hand, a significant (p < 0.05) positive correlation (r² = 0.507) was also observed between the glutamic acid and GABA contents.

Key words:Brown rice; γ-Aminobutyric acid; Glutamic acid; Protein

Abbreviations: GABA_γ-aminobutyric acid; GAD_glutamate decarboxylase; AABA_L-α-amino-n-butyric acid; PITC_ phenylisothiocyanate

Introduction

Due to increasing market demands on protein ingredients, several studies have been carried out on the novel proteins obtained from various sources (Lamsal et al., 2007; El Nasri and El Tinay, 2007). However, for a novel protein to be useful for food processing application, it should possess desirable functional and nutritional qualities (Mu et al., 2009). In many countries, particularly in tropical regions of the world, cereal grains, legumes or beans, roots and tubers are an important part of human diet (Emmy Hainida et al., 2008). Rice (Oryza sativa L.) is one of the most important crops for more than a third of the world’s population in addition to wheat and corn.

World production of rice has risen steadily from

彩票开奖时间about 200 million tons of paddy rice in 1960 to 645

million tons in 2007. Rice accounts for over 22% of

global energy intake. More than 90% of the world’s

rice is grown and consumed in Asia. Rice is classified

according to the degree of milling that makes a brown

彩票开奖时间rice different from white rice. Brown rice or "hulled

彩票开奖时间rice" is un-milled or partly milled rice produced by

polishing process of rice. Brown rice grains are rich

彩票开奖时间in more nutritional components, such as dietary

fibers, phytic acids, vitamins B and E and gamma

amino butyric acid (GABA) than the ordinary milled

彩票开奖时间rice grains. These bio-functional components are

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