Processing of Rice by Incubation (Part 2)

Production of Free Amino Acids by Incubation of Brown Rice

Abstract

Contents of free amino acids in the brown rice incubated in 95% RH air and in a seedbed were investigated. No change was found in the contents of protein and free amino acids in the brown rice incubated in the moist air. In 15, 30 and 40°C seedbed-incubated brown rice, however, total amount of free amino acids increased from 23.05mg% to 31.18, 54.79 and 40.75mg%, respectively. The production of free amino acids was in correspondence with the decomposition of protein, and followed a first order reaction model. Each free amino acid had a different production rate at various temperatures, and it may be possible to control the contents of the free amino acids in brown rice by the proposed incubation method.