Effects of high hydrostatic pressure on distribution dynamics of free amino acids in water soaked brown rice grain

作者: T Shigematsu , M Hayashi , K Nakajima , Y Uno , A Sakano

DOI: 10.1088/1742-6596/215/1/012171

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摘要: High hydrostatic pressure (HP) with approximately below 400 MPa can induce a transformation of food materials to an alternative form, where membrane systems are damaged but certain enzymes still active. HP treatment water soaked brown rice grain could modify the mass transfer inside and apparent activities enzymes, resulting in HP-dependent change distribution free amino acids. Thus, acids during preservation after was analyzed. Just at 200 for 10 min, not apparently different from that untreated control. In contrast, 1 4 days 25°C, acids, such as Ala, Glu, Gly, Asp Val, showed higher concentrations than those This result suggested induced proteolysis produce However, Gln, Thr Cys, no difference, suggesting conversion produced by occurred. Moreover, concentration γ-aminobutyric acid (GABA) HP-treated sample These results alteration grains via metabolism pathways.

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