Effects of water soaking on gamma-aminobutyric acid (GABA) in germ of different Thai rice varieties

Warunee Varanyanond. Institute of Food Research and Product Development; Patcharee Tungtrakul. Institute of Food Research and Product Development; Vipa Surojanametakul. Institute of Food Research and Product Development; Ladda Watanasiritham. Institute of Food Research and Product Development; Luxiang, Wang

Effects of water soaking on gamma-aminobutyric acid (GABA) in germ of different Thai rice varieties

2005

Warunee Varanyanond(Kasetsart University, Bangkok (Thailand). Institute of Food Research and Product Development) | Patcharee Tungtrakul(Kasetsart University, Bangkok (Thailand). Institute of Food Research and Product Development) | Vipa Surojanametakul(Kasetsart University, Bangkok (Thailand). Institute of Food Research and Product Development) | Ladda Watanasiritham(Kasetsart University, Bangkok (Thailand). Institute of Food Research and Product Development) | Luxiang, Wang(Institute of Biotechnology Research Yunnan Academy of Agricultural Sciences, Kunming (China))

This research was conducted to investigate the effects of water soaking on the content of gamma-aminon-butyric acid (GABA) in 6 Thai rice varieties, namely, Khao Dawk Mali 105, Pathum Thani 1, Chai Nat 1, Suphan Buri 1, Leuang Pratew 123 and Plai Ngahm. The result revealed that Plai Ngahm had the highest percentage of germ weight while Patum Thani 1 had the lowest. Percentage of germ weight showed no relation to the GABA content. High GABA content of germ was found in 3 rice varieties: Khao Dawk Mali 105 (186.2 mg/kg of germ) Pathum Thani 1 (154.6 mg/kg of germ) and Chai Nat 1 (144.5 mg/kg of germ). Plai Ngahm, on the other hand, contained GABA 116.9 mg/kg of germ. Water soaking can enrich GABA content in the germ of all rice varieties. The GABA accumulation differed among rice varieties and according to soaking time.

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