Physicochemical characteristics and free amino acid content of germinated brown rice, high yield milyang356, during germination

Abstract

We investigated the germination rate, color values, physicochemical properties, antioxidant capacity, and amino acid content of germinated brown rice varieties (milyang356, nampyeong, and dasan), and their statistical correlation were analyzed. Milyang356 rice was characterized by the highest germination percentage and total color difference value (3.89) at 24 h. In all varieties, the amylose and crude protein content increased on the 1st day of germination but decreased over time (p<0.05). The paste viscosity value significantly decreased over time in all varieties. DPPH and ABTS scavenging activities decreased or increase over time depending on the variety. By contrast, the total phenol and flavonoid content increased with time in all varieties. Furthermore, the total free amino acid and GABA content increased gradually with the germination time. The essential amino acid content was highest on day 3 of germination in milyang356 (276.9 mg/100 g) and dasan varieties (344.1 mg/100 g). The total phenol content showed a negative correlation with L* value (r=−0.778) and a strong positive correlation with ΔE (r=0.927). Considering its paste viscosity, and high essential amino acid and GABA content, we conclude that germinated brown rice milyang356 is suitable as a functional medical material, such as a health supplement.