Factor Affecting on Accumulation of Gamma-Aminobutyric Acid (GABA) in Rice Germ (Khao Dawk Mali 105)

Name: Sriwiang Tipkanon

Organization : King Mongkut's University of Technology North Bangkok

Email : swtn@kmutnb.ac.th

Name: Abdallah, Ahmed Moursy

keyword: Gamma-aminobutyric acid

LCSH: GABA

; Rice germ

LCSH: GERMINATION.

LCSH: RICE

Abstract: GABA content in rice germ is affected by many factors. The objective of this study was to screen significant factors which affecting on GABA content. The four factors (pH, CaCl2 concentration, soaking temperature, and soaking time) were tested using the eight-run Plackett-Burman design. Factors were considered to have significant effects on response at a = 0.05. The results revealed that soaking temperature and soaking time most significantly affected GABA content (positive effect). Subsequently, effect of soaking temperature and time were conducted by soaking the rice germ in 0.5 mmol/L CaCl2, pH 6 at 30, 40, and 5 degree celsius and in various time: 1, 2, 4, 8, and 16 h. The results indicated that during soaking rice germ at 40 degree celsius for 8 h had the highest in GABA content (307.1 mg/100 g of rice germ, dry basis)."

King Mongkut's University of Technology North Bangkok. Central Library

Address: Bangkok

Email: library@kmutnb.ac.th

Created: 2014

Modified: 2023-07-26

Issued: 2014-09-08

บทความ/Article

application/pdf

BibliograpyCitation : INTERNATIONAL JOURNAL OF APPLIED SCIENCE AND TECHNOLOGY. vol. 7, no. 3 (July-Sept. 2014), p. 43-48

eng

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