title: An improved process for high nutrition of germinated brown rice production: Low-pressure plasma.
abstract: Brown rice was exposed to low-pressure plasma ranging from 1 to 3kV for 10min. Treatment of brown rice in low-pressure plasma increases the germination percentage, seedling length, and water uptake in laboratory germination tests. Of the various treatments, 3-kV plasma exposure for 10min yielded the best results. In germinating brown rice, α-amylase activity was significantly higher in treated groups than in controls. The higher enzyme activity in plasma-treated brown rice likely triggers the rapid germination and earlier vigor of the seedlings. Low-pressure plasma also increased gamma-aminobutyric acid (GABA) levels from ∼19 to ∼28mg/100g. In addition, a marked increase in the antioxidant activity of brown rice was observed with plasma treatments compared to controls. The main finding of this study indicates that low-pressure plasma is effective at enhancing the growth and GABA accumulation of germinated brown rice, which can supply high nutrition to consumer.
authors.affiliation: Department of Food Science, National Penghu University of Science and Technology, Makung City, Penghu Hsien 880, Taiwan. Electronic address: huahan@gms.npu.edu.tw.
authors.forename: Hua Han
authors.initials: HH
authors.lastname: Chen
authors.affiliation: Department of Food Science, National Penghu University of Science and Technology, Makung City, Penghu Hsien 880, Taiwan.
authors.forename: Hung Chia
authors.initials: HC
authors.lastname: Chang
authors.affiliation: Department of Food Science, National Pingtung University of Science and Technology, Pingtung 912, Taiwan.
authors.forename: Yu Kuo
authors.initials: YK
authors.lastname: Chen
authors.affiliation: Department of Communication Engineering, National Penghu University of Science and Technology, Makung City, Penghu Hsien 880, Taiwan.
authors.forename: Chien Lun
authors.initials: CL
authors.lastname: Hung
authors.affiliation: Department of Applied Science of Living, Chinese Culture University, Taipei 111, Taiwan.
authors.forename: Su Yi
authors.initials: SY
authors.lastname: Lin
authors.affiliation: Department of Food Science, National Penghu University of Science and Technology, Makung City, Penghu Hsien 880, Taiwan.
authors.forename: Yi Sheng
authors.initials: YS
authors.lastname: Chen
mesh_terms: D000975:Antioxidants / Q000032:analysis; D018525:Germination; D012275:Oryza / Q000737:chemistry* / Q000201:enzymology / Q000254:growth & development; D011312:Pressure; D036226:Seedlings / Q000737:chemistry / Q000201:enzymology / Q000254:growth & development; D012639:Seeds / Q000737:chemistry / Q000201:enzymology / Q000254:growth & development; D014867:Water / Q000378:metabolism; D000516:alpha-Amylases / Q000032:analysis; D005680:gamma-Aminobutyric Acid / Q000032:analysis
chemical_list: D000975:Antioxidants; D014867:Water; D005680:gamma-Aminobutyric Acid; D000516:alpha-Amylases
keywords: Antioxidant activity; Gamma-aminobutyric acid; Germinated brown rice; Low-pressure plasma