FOOD SCIENCE ›› 2006, Vol. 27 ›› Issue (10): 58-61.

Previous Articles     Next Articles

Effect of Ca2+ on Some Physiological Indexes and Contents of γ-aminobutyric Acid and Other Essential Substances in Germinating Brown Rice Immersed into Aerobic Water

 HAN  Yong-Bin,   Gu-Zhen-Xin,   Jiang-Zhen-Hui   

  1. Key Laboratory of Food Processing and Quality Control, Ministry of Agriculture, Nanjing Agricultural University, Nanjing 210095, China)
  • Online:2006-10-15 Published:2011-11-16

Abstract: Immersed into the solutions containing 0.5, 2.5 and 10.0mmol/L Ca2+ respectively and aerated at the speed of 1.50L/min, brown rice germinated. The growth status, respiratory density of and several compounds contents in germinating brown rice were observed and assayed. The results suggested that Ca2+ could play double roles in brown rice germination,i.e. 0.5mmol/L and 2.5mmol/L Ca2+ could accelerate the growth of brown rice shoot, but 10mmol/L Ca2+ inhibit this process. Itwas also observed that three Ca2+ concentrations mentioned above all enhanced respiratory density of germinating brown rice, increased γ-aminobutyric acid(GABA) contents and impeded the accumulation of Glu in germinating brown rice. These indexes above were dependent on Ca2+ concentration. But on the contents of soluble proteins, free amino acids, starch and reducing sugar, Ca2+ concentration had little effect.

Key words:  , Ca2+; germinating brown rice; physiological index; &gamma, -aminobutyric acid(GABA); content of essential substances;