Effect of germination conditions on γ-aminobutyric acid content of germinated brown rice

Effect of soaking temperature, germinating temperature and germinating time on γ-aminobutyric acid(GABA) content of brown rice during germination were studied, and the germination dynamic model based on GABA content was established to optimize the germination conditions for GABA-rich germinated brown rice. Results show that GABA content is significantly affected by soaking temperature, germinating temperature and germinating time. The accumulation regulation of GABA can be well described by Logistic model. The conditions of soaking temperature 30～40℃ and germinating temperature 33～38℃ improve the increasing rate and limiting content of GABA to a higher level. When the brown rice is soaked at 33.0℃ for 12 h and germinated at 35.1℃ for 26 h, the maximum GABA content, 32.23 mg/(100 g), can be obtained.