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Biochemical Changes Associated with Germinating Rice Grains and Germination Improvement

查看全文 作　　者：Subajiny [1]VELUPPILLAI;Ketheeswary [2]NITHYANANTHARAJAH;Seevaratnam [1]VASANTHARUBA;Sandrasegarampillai [2]BALAKUMAR;Vasanthy [2]ARASARATNAM 高影响力作者 机构地区：[1]Department of Agricultural Chemistry,Faculty of Agriculture,University of Jaffna;[2]Department of Biochemistry,Faculty of Medicine,University of Jaffna高影响力机构 出　　处：《Rice science》索引2009年第16卷第3期,共3页高影响力期刊 摘　　要：To determine biochemical changes during the germination of rice grains (Oryza sativa L. subsp. indica var. Mottaikaruppan) and to improve germination rate using gibberellic acid and surfactants [sodium dodecyl sulfate (SDS) (1.0 g/L) and Triton-X-100 (1.0 mL/L)], whole rice grains soaked in distilled water for 12 h at 30oC were germinated in the dark at 30oC for five days. The highest germination rate (77.1%) was obtained on the 5th day. An increase in the content of reducing sugars from 7.3 to 58.1 mg/g DM (dry matter) was observed from the 1st day of germination. Free amino acids and soluble protein contents increased to 3.69 and 5.29 mg/g DM, respectively on the 5th day of germination. Total protein content decreased from 100.5 to 91.0 g/kg DM during germination. Increases in amylolytic (1.1 to 190.0 U/g DM) and proteolytic (0 to 0.12 U/g DM) activities were observed during germination. Effects of different concentrations of gibberellic acid on the germination of rice grains were evaluated and 0.1 g/L was found to promote germination. When effects of gibberellic acid (0.1 g/L) and surfactants were evaluated individually and together, higher germination rate was observed in the control experiment (grains germinated in distilled water), whereas giberellic acid and surfactants decreased the germination rate. Therefore, the flour obtained from the grains germinated for four days using distilled water to obtain high content of soluble materials and enzyme activities can be used in preparation of bakery items. 关 键 词：水稻籽粒 生化变化 萌发
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