Variations of free amino acids and cooking properties of germinated brown rices with different amylose contents

In this article, four brown rices were selected to perform germination test, which was to investigate changes of active ingredients and cooking properties of germinated brown rice with different amylose contents. The results showed that amylose content of germinated brown rice declined significantly, and crude protein contents of germinated brown rice were higher than those of ungerminated brown rice, which vared with varieties, whilst there were no significant differences in crude fat and ash .The free amino acid content of germinated brown rice were also investigated and differences were found among these varieties. The most significant changes in histidine,valine,aspartic acid, glutamic acid, glycine, proline, and tyrosine were observed in germinated brown rice. The solids in cooking residual of germinated brown rice of four varieties increased significantly, the volume expansion ratio and water uptake ratio of germinated brown rice kernels also increased and varied with amylose content of varieties, and there was no significant change in value of pH of germinated brown rice.