毫米波处理对发芽糙米发芽率、抗氧化能力及γ-氨基丁酸的影响
Effects of millimeter wave treatment on the germination rate and antioxidant potentials and gamma-aminobutyric acid of the germinated brown rice.
作者信息
Seo Dong-Ho, Kim Mi-Seon, Choi Hyun-Wook, Sung Jung-Min, Park Jong-Dae, Kum Jun-Seok
机构信息
Korea Food Research Institute, Seongnam, Gyeonggi, 13539 Korea.
出版信息
Food Sci Biotechnol. 2016 Feb 29;25(1):111-114. doi: 10.1007/s10068-016-0016-8. eCollection 2016.
Abstract
Many studies have been conducted to promote germination in brown rice in order to improve its nutritional value in terms of enzymes, protein quality, and micronutrient content. The purpose of this study was to investigate the effect of millimeter wave on germination. Millimeter wave is a form of electromagnetic radiation with frequency between 30 and 300 GHz, and is also called 'biomicrowave'. Millimeter wave significantly stimulated germination. Total polyphenol content and DPPH radical scavenging activity also increased, especially at high frequency and prolonged dose. However, γ-aminobutyric acid content was diminished.
摘要
为了从酶、蛋白质质量和微量营养素含量方面提高糙米的营养价值，人们进行了许多促进糙米发芽的研究。本研究的目的是调查毫米波对发芽的影响。毫米波是一种频率在30至300吉赫兹之间的电磁辐射形式，也被称为“生物微波”。毫米波显著促进了发芽。总多酚含量和DPPH自由基清除活性也有所增加，尤其是在高频和延长剂量下。然而，γ-氨基丁酸含量减少了。
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