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.
journal_name
Food Chemjournal_title
Food chemistryauthors
Chen HH,Chang HC,Chen YK,Hung CL,Lin SY,Chen YSdoi
10.1016/j.foodchem.2015.01.083subject
Has Abstractpub_date
2016-01-15 00:00:00pages
120-7eissn
0308-8146issn
1873-7072pii
S0308-8146(15)00094-1journal_volume
191pub_type
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