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KMID : 1160620040090030199
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Preventive Nutrition and Food Science
2004 Volume.9 No. 3 p.199 ~ p.205
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Effects of Chitosan and Lactic Acid on Enzymatic Activities and Bioactive Compounds during Germination of Black Rice
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Kim Kwan-Soo
Jang Hae-Dong
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Abstract
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The effect of chitosan on enzymatic activities and on bioactive compounds was characterized during germination at 25℃ for 7 days to search for a method to produce a germinated black rice. The germination rate was reduced by the addition of lactate and chitosan. The rotting rate was greatly decreased by chitosan, suggesting that the addition of chitosan into a germination solution might be an effective method for controlling fungal contamination during the germination of cereals. The addition of 100 and 200 ppm chitosan increased α-amylase activity after 7 days by up to 152% and 197%, respectively. The activities of β-amylase and β-glucosidase were lower with 200 ppm chitosan than in distilled water and 100 ppm lactate. The amount of total soluble phenolics and total flavonoids decreased rapidly for four days and thereafter remained constant until the seventh day. The antioxidant activity of germinated black rice, in terms of hydrogen-donating activity, increased slowly and did not correspond to the changes of total soluble phenolics and total flavonoids. The amount of phytic acid was reduced by the addition of 200 ppm chitosan compared to distilled water, indicating that chitosan could be used as an elicitor for the increase of phytase activity during the germination of black rice.
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KEYWORD
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black rice, chitosan, enzyme activity, total soluble phenolics
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