Effects of high-temperature cooking on the gamma-aminobutyric acid content and antioxidant capacity of germinated brown rice (Oryza sativa L.)
Effects of high-temperature cooking on the gamma-aminobutyric acid content and antioxidant capacity of germinated brown rice (Oryza sativa L.)
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DOI：
10.1080/19476337.2021.1905721
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发表时间：
2021-01
期刊：
影响因子：
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通讯作者：
Tomoyasu Toyoizumi;Toru Kosugi;Y. Toyama;T. Nakajima
中科院分区：
文献类型：
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作者：
Tomoyasu Toyoizumi;Toru Kosugi;Y. Toyama;T. Nakajima
摘要发芽糙米（GBR）具有较高的γ-氨基丁酸（GABA）含量和抗氧化能力，然而，高温蒸煮对这些特性的影响尚不清楚。我们研究了GABA含量、抗氧化能力、15种蛋白氨基酸、TP和还原糖含量以及105°C至135°C和105°C下不同时间（40至90 min）煮熟的GBR的颜色的变化。随着蒸煮温度的升高，GABA和9种蛋白氨基酸的含量通过热分解而降低。在>125°C的温度下，亲水性和亲脂性抗氧化能力（DPPH和L-ORAC）增强。L-ORAC值与葡萄糖含量和L*、a* 和B* 值密切相关。延长处理时间使12种氨基酸含量降低，DPPH和L-ORAC含量增加。我们对功能性成分和活性的研究结果对家庭烹饪和制造过程都很有用，并可能导致更好的加工产品的开发。
ABSTRACT Germinated brown rice (GBR) has a high gamma-aminobutyric acid (GABA) content and antioxidant capacity; however, the effects of high-temperature cooking on these characteristics are unclear. We investigated alterations in GABA content, antioxidant capacity, 15 proteinogenic amino acids, TP and reducing sugar content, and color of cooked GBR at 105°C to 135°C and at different times (40 to 90 min) at 105°C. The contents of GABA and 9 proteinogenic amino acids decreased via thermal decomposition with increasing cooking temperatures. The hydrophilic and lipophilic antioxidant capacities (DPPH and L-ORAC) were enhanced at temperatures >125°C. L-ORAC values were strongly associated with the glucose content and L*, a*, and b* values. Additionally, prolonged treatment time decreased the content of 12 amino acids but increased DPPH and L-ORAC. Our results on functional ingredients and activity are useful for both home cooking and manufacturing processes and may lead to the development of better-processed products.