Effects of pre-treatment time of endogenous enzyme germination on the quality of the extraction from whole grain brown rice

In order to understand the impact of germinated pre-treatment on the quality of the extraction from brown rice, this study focused on properties of the extraction from early indica rice of different germinated pre-treatment time by determing the brix value, the DE value, the polyphenol content, the total antioxidant capacity and γ-aminobutyric acid content. The result indicated that 12 hours pre-treatment of endogenous enzyme germination could help to obtain available product, and the brix value, DE value, polyphenol content, total antioxidant capacity and γ-aminobutyric acid content of the extraction from brown rice were 15.5%, 0.3, 1.2%, 0.05U/mg and 38mg/100g, respectively. The quality of the extraction from brown rice was improved by pre-treatment of endogenous enzyme.