Comparative studies on major nutritional components of black waxy rice with giant embryos and its rice bran

• Published in: Food science and biotechnology 2013, 22(0), , pp.121-128
• Main Authors: Kim, Jun Young, Seo, Woo Duck, Park, Dong-Soo, Jang, Ki Chang, Choi, Kyung-Jin, Kim, Sang-Yeol, Oh, Seong-Hwan, Ra, Ji-Eun, Yi, Gihwan, Park, Soo-Kwon, Hwang, Un-Ha, Song, You-Chun, Park, Bo-Ram, Park, Mi-Jin, Kang, Hang-Won, Nam, Min-Hee, Han, Sang-Ik
• Format: Article
• Language: English
• Subjects: Amino acids; Chemistry; Chemistry and Materials Science; Food Science; Nutrition; Oryza sativa; Research Article; 식품과학
• ISSN: 1226-7708; 2092-6456
• DOI: 10.1007/s10068-013-0057-1

The concentration of nutrients in brown rice is mainly associated with embryo size. Various beneficial components have been purified from rice bran. Recently developed black waxy rice with a giant embryo (‘Milyang 263’, BGE), which is the ge t mutant of the GE gene, was selected and analyzed to produce high quality nutritional components. γ-Aminobutyric acid (GABA) content in BGE rice bran, one of the most important nutritional compounds in rice, showed a 10.6-fold increase (2.66±0.48 mg/g) compared to that of BGE brown rice (0.25±0.01 mg/g). In addition, brown rice and BGE rice bran showed enriched amylopectin (94.5±0.5 and 97.0±0.0%) and bioactive anthocyanin [Cy-3-G: 75.15±4.18 (brown rice), 82.97±0.81 (rice bran) and Pn-3-G: 1.52±0.50 (brown rice), 4.33±0.20 (rice bran); mg/100 g] contents. These results suggest that BGE rice bran can be used as an excellent raw material to efficiently produce high quality essential amino acids, cyanidin-3 glycoside-enriched anthocyanins, and GABA.