Glutamic enrichment and vacuum impregnation on Y-aminobutyric acid (GABA) and essential amino acids production of germinated rice

Name: Boonyote Kamjijam

LCSH: Kasetsart University -- Dissertations. Ph.D. (Food Science) 2020

Classification :.LCCS: QP563.G32

LCSH: Kasetsart University. -- Department of Food Science and Technology -- Dissertations

LCSH: Gaba

LCSH: Amino acid neurotransmitters

LCSH: Aminobutyric acid

Abstract: Nutritional value of rice protein is better among vegetable proteins, however it is known to have limiting amino acids such as lysine and tryptophan. Germinated rice is consumed as a healthy food accounted for its high GABA. Supporting information on how to germinate rice with high GABA content and essential amino acids is lacking. White and colored rough rice were germinated for 0, 24, 48, 72, 96, 120 and 144 h using water, glutamic enrichment, and vacuum impregnation (VI) mediated germination for 20, 40, and 60 min. GABA, GABA substrates and amino acids were investigated using GC-MS and MALDI-MSI. GABA was more concentrated after germination and shifted into the coleoptile. High correlation was recorded between germination time and GABA (R = 0.79-0.83, p<0.01) and glutamic acid (R = 0.88-0.89, p<0.01). Highest rates of GABA and glutamic production were observed within 48 h of germination in both rice varieties (26.12 and 34.28 mg/100g) and reached maximum value at 96 h (31.36 and 38.75 mg/100g). Riceberry showed higher GABA, GABA substrates and deficient amino acids than white rice. The GABA content in germinated rice was increased with longer germination time. Much higher rate of GABA production was observed in sample enriched with glutamic acid under VI especially in Riceberry. The heat map profiles classified GABA and essential amino acids into 1) Small increment; consisted of Arg, His and Met. The highest content was noticed in sample with water and glutamic acid enrichment and germinated for 72-96 h 2) Moderate increment; consisted of GABA, Trp, Lys, Phe and Thr. These amino acids reached the peaks after 72-96 h germination with no difference among treatments 3) Large increment; consisted of IIe, Leu and Val. These amino acids increased drastically as early as 24 h and noticeably increased after 72-96 h germination. In KDML 105 rice, the highest essential amino acids were found in samples soaking with water and enriched glutamic acid after germination for 72-96 h. The highest GABA was noticed after VI for 20-40 min and germinated for 72-96 h. In Riceberry, the highest GABA and essential amino acids were found in samples mediated with VI for 20-40 min and germinated for 96 h. Too long VI (60 min) caused destruction of cellular structure and decreased germination ability (73-86%) hence lowering the metabolites production. GABA and essential amino acids drastically increased after germination, supporting the consumption of germinated rice as a functional food.

Kasetsart University. Office of the University Library

Address: Bangkok

Email: tdckulib@ku.ac.th

Name: Prisana Suwannaporn

Role: Thesis Advisor

Name: Kriskamol Na Jom

Role: Thesis CO-Advisor

Created: 2020

Modified: 2025-06-30

Issued: 2025-06-30

วิทยานิพนธ์/Thesis

application/pdf

URL: https://www.lib.ku.ac.th/KUthesis/2563/boonyote-kam-all.pdf

CallNumber: QP563.G32 .B66

eng

DegreeName: Doctor of Philosophy

Level: Doctoral Degraee

Descipline: Food Science

Grantor: Kasetsart University

©copyrights Kasetsart University

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