Variations in Physicochemical Properties of Brown Rice (Oryza sativa L.) During Storage

초록

Present study deals with variations of physicochemicals including gamma-aminobutyric acid (GABA), gamma-oryzanol, free sugar, lipoxygenase activity, fat acidity, and germination rate from Korean brown rice cultivars. With increase of storage time and temperature, GABA, gamma-oryzanol, lipoxygenase activity, and fat acidity increased, whereas free sugar and germination rate was reduced. Among cultivars, 'Gopumbyeo' exhibited the highest contents in GABA and gamma-oryzanol during 12 weeks storage at 25 degrees C (GABA: 28.6 +/- 5.6 -> 1 70.4 +/- 4.6 mg/ 100 g, gamma-oryzanol: 6.1 +/- 0.7 -> 6.7 +/- 0.4 mg/g) and 'Taepumbyeo' significantly decreased in free sugar during 12 weeks storage at 10 degrees C (1,423.7 -> 1,058.4 rng/100 g). Moreover, 'Taebongbyeo' exhibited the highest quality owing to low lipoxygenase activity, low fat acidity, and high germination rate. In free sugar compositions, sucrose exhibited the highest content (>70%), followed by fructose (>7%), raffinose (>5%), glucose (>3%), and maltose (>2%) during storage. Based on our results, changes of physicochemicals in stored brown rice may be important information in processing food and functional properties.

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