Abstract:

Changes in protein and amino acids in polished rice with intact germ during germination were investigated.
The results showed that the starch content of polished rice with intact germ left intact decreased, while the protein content
increased slightly during germination. SDS-PAGE and SEC-HPLC analysis demonstrated that the subunit compositions of
polished rice were not affected significantly by germination, but the subunit contents were changed. The fractions of high
molecular weight decreased, and correspondingly, the contents of subunits with low molecular weight increased. The results
of amino acid analysis showed that the contents of total amino acids and essential amino acids increased during germination,
and the essential amino acid pattern became more reasonable, suggesting that germination can improve the eating quality and
nutritional value of polished rice with intact germ.

Key words: polished rice with intact germ, germination, rice gluten, amino acid analysis