현미(brown rice)를 이용하여 기능성 성분인 GABA의 고함량 발아조건을 효과적으로 활용한 최적조건을 설정하고자 조단백 함량과 GABA 함량을 분석하였다. 발아온도 에서 조단백 함량과 GABA 함량은 와 425.7 nmole/g으로 나타났으며 발아시간 72시간에서 조단백 함량과 GABA 함량이 와 637.0 nmole/g으로 나타났다. chitosan과 glutamic acid 100 ppm을 혼합한 처리구에서 발아시킨 현미의 조단백 함량

To improve the levels of -aminobutyric acid (GABA) in germinated brown rice, chitosan and glutamic acid were treated during the brown rice germination. The GABA contents in germinated brown rices were 425.7 nmole/g and 637.0 nmole/g at germination temperature of and germination time of 72 hrs. Response surface methodology(RSM) was used to monitor characteristics of germination from brown rices. As glutamic acid and chitosan concentration were increased, the GABA content was also increased. The ranges of optimum conditions were in chitosan concentration and in glutamic acid concentration. Predicted values at the optimized conditions were acceptable in comparison with experimental values.

• 정규호
• 박난영
• 장상문
• 이주백
• 정용진