title: Accumulation of gamma-aminobutyric acid in rice germ using protease.
abstract: The accumulation of gamma-aminobutyric acid (GABA) in the rice germ by using protease was investigated. After the proteolytic hydrolysis of germ protein by trypsin, the amount of GABA reached about 2.26 g per 100 g of germ. This demonstrates that the GABA yield could be significantly increased by protease. Our method is efficient and safe for manufacturing health food enriched with GABA.
authors.affiliation: Key Laboratory of Food Science and Safety, Ministry of Education, Jiangsu, P. R. China. hui1002@hotmail.com
authors.forename: Hui
authors.initials: H
authors.lastname: Zhang
authors.forename: Hui-Yuan
authors.initials: HY
authors.lastname: Yao
authors.forename: Feng
authors.initials: F
authors.lastname: Chen
mesh_terms: D005511:Food Handling / Q000379:methods*; D005527:Food, Fortified / Q000032:analysis*; D006863:Hydrogen-Ion Concentration; D006868:Hydrolysis; D012275:Oryza / Q000737:chemistry*; D010940:Plant Proteins / Q000737:chemistry*; D012639:Seeds / Q000737:chemistry; D014357:Trypsin / Q000737:chemistry*; D005680:gamma-Aminobutyric Acid / Q000032:analysis*
chemical_list: D010940:Plant Proteins; D005680:gamma-Aminobutyric Acid; D014357:Trypsin