Effects of components in the culture solution on peptides accumulation during germination of brown rice

详细信息    查看全文

• 作者：Huanbin Wen ; Xiaohong Cao ; Zhenxin Gu ; Juntao Tang and Yongbin Han
• 关键词：Brown rice ; Germination ; Culture solution ; Peptides ; Accumulation
• 刊名：European Food Research and Technology
• 出版年：2009
• 出版时间：April, 2009
• 年：2009
• 卷：228
• 期：6
• 页码：959-967
• 全文大小：265.5 KB

文摘

In this paper, a growth-promoting culture solution was developed to enhance the accumulation of peptides during brown rice germination. Among 11 variables investigated with Plackett–Burman design, gibberellic acid, NaCl, CuSO₄ and MnSO₄ were selected based on their statistically significant (P < 0.05) and positive effects on peptides content in germinated brown rice. Subsequently, uniform design was used for further optimization of these selected variables to improve the peptides content. By backward regression analysis, a second-order polynomial model was established to identify the relationship between those selected components in culture solution and peptides content, as well as protease activity. The three most effective components are GA₃, NaCl and MnSO₄ and the optimum concentrations were obtained as follows: 55 μmol/L, 6.0 mmol/L and 1.8 mmol/L respectively. An overall 1.90-fold increase in peptides accumulation was achieved in the optimized culture solution (10.53 mg/g) as compared with control (5.53 mg/g), and 2.52-fold increase as compared with ungerminated brown rice (4.18 mg/g).