Increased γ-Aminobutyric Acid Content of Germinated Brown Rice Produced in Membrane Reactor

• Published in: Food technology and biotechnology Vol. 59; no. 3; pp. 295 - 305
• Main Authors: Sitanggang, Azis Boing, Joshua, Michael, Munarko, Hadi, Kusnandar, Feri, Budijanto, Slamet
• Format: Journal Article
• Language: English
• Published: Croatia Sveuciliste u Zagrebu, Prehramheno-Biotehnoloski Fakultet 01.09.2021; University of Zagreb Faculty of Food Technology and Biotechnology
• Subjects: Acids; Ascorbic acid; Bioactive compounds; Crop production; Feasibility studies; Fermentation; germinated brown rice; Germination; IPB 3S rice variety; membrane reactor; Membrane reactors; Membranes; Original Scientific Papers; pH effects; Reactors; Rice; Soaking; Transition temperatures; Wastewater; γ-Aminobutyric acid; γ-oryzanol; IPB 3S rice variety; membrane reactor; γ-oryzanol; germinated brown rice; γ-aminobutyric acid
• ISSN: 1330-9862; 1334-2606
• DOI: 10.17113/ftb.59.03.21.6846

Rice germination is a natural approach to enhance the physical and functional properties of brown rice. Thus, the aim of this study is to investigate the influence of different germination methods on functional properties of germinated brown rice and evaluate the process feasibility. Brown rice of IPB 3S variety was germinated with three different methods: ( ) complete soaking without water replacement, ( ) complete soaking with water replacement every six hours, and ( ) complete soaking with continuous washing in the developed membrane-facilitated soaking reactor. The application of the membrane reactor for producing germinated brown rice maintained the pH of the soaking solution relatively constant ( 6.8-7.0). This indicated the circumvention of natural fermentation during brown rice germination. Moreover, the mass fraction of γ-aminobutyric acid in germinated brown rice produced in the membrane reactor was about 4.5-fold higher (169.2 mg/100 mg) than in ungerminated brown rice (36.82 mg/100 mg), and also higher than that of the other two soaking methods. The γ-oryzanol mass fractions and the antioxidant capacity expressed as ascorbic acid equivalents of germinated brown rice obtained with the three soaking methods varied from 32 to 38 mg/100 mg and 18 to 28 mg/100 g, respectively. Within this study, germination could also slightly reduce the transition temperatures of germinated brown rice starch gelatinization ( =73-74 °C, =76-77 °C and =~80 °C, where , and are onset, peak and conclusion (final) temperatures). In conclusion, the production of germinated brown rice in the membrane reactor could enhance its γ-aminobutyric acid mass fraction and reduce wastewater production and is therefore considered more feasible. This study demonstrates the feasibility of germinated brown rice production using a membrane-facilitated soaking reactor with enhancement of bioactive compound content, especially γ-aminobutyric acid, and minimised wastewater production.