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KMID : 0380620150470020198
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Korean Journal of Food Science and Technology
2015 Volume.47 No. 2 p.198 ~ p.203
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Effects of High Hydrostatic Pressure Treatment on the Chemical Composition of Germinated Rough Rice (Oryza sativar L.)
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Kim Min-Young
Lee Sang-Hoon
Jang Gwi-Yeong
Park Hye-Jin
Yoon Na-ra
Lee Youn-Ri
Lee Jun-Soo
Jeong Heon-Sang
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Abstract
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This study was performed to evaluate changes in the chemical composition of germinated rough rice with high hydrostatic pressure treatment (HPT). Rough rice was germinated at 37oC over 6 days (control), and then subjected to HPT at 30 MPa for 24 h. The highest crude protein content was 9.54% in the control sample after 6 days of germination. Crude lipid content increased from 2.04-2.74% (control) to 2.27-3.10% (HPT). HPT samples showed higher values of total free sugar and glucose content than those of the control. The total amino acid value was not significant, but the essential amino acid content increased from 0.45-5.09 mg/g in the control to 1.57-5.30 mg/g in the HPT sample. The major fatty acids were found to be palmitic, oleic, and linoleic acid. The content of oleic acid decreases with HPT, whereas that of linoleic and linolenic acid increased slightly during the initial stages of germination. These results suggest that HPT after germination efficiently depolymerizes chemical components and enhances the content of essential nutrients.
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KEYWORD
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rough rice, germination, high pressure treatment, chemical component
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