Brown rice contains bran layers and embryo, where a variety of nutritional and functional components, such as γ-aminobutyric acid (GABA), dietary fibers, γ-oryzanol, vitamins, and minerals exist. Germination is an effective technique to improve the nutritional quality, digestibility, and flavor of de-hulled rice. In this study, the effect of CaCl2 treatment on GABA accumulation during the germination of brown rice was investigated. Brown rice was germinated for 48 h at 25-30°C with a spraying of water containing of 0, 50, 100, and 200 mM CaCl2 every 8 h. The GABA contents of germinated brow rice (GBR) treated with CaCl2 (200 mM) reached 64.69 mg/100 g, which was significantly higher than non-GBR (2.23 mg/100 g). In addition, the CaCl2 treatment increased glutamate decarboxylase activity in a dose-dependent manner and thus resulted in the increased GABA accumulation of GBR. However, the antioxidant capacity was not associated with GABA accumulation of GBR treated with CaCl2 meaning that CaCl2 treatment had no adverse impact on the antioxidant capacity. These results suggest that CaCl2 treatment is effective at enhancing the GABA accumulation of GBR, which can supply high nutrition to consumer.

Effects of calcium chloride treatment on GABA accumulation and antioxidant activity during germination of brown rice

2019 Spring National Meeting

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