Determination of GABA Content in Thai Brown Rice by an Optimized Enzyme-based Method

• المؤلفون الرئيسيون: Suwapat Kittibunchakul, Parunya Thiyajai, Uthaiwan Suttisansanee, Chalat Santivarangkna
• التنسيق: บทความวารสาร
• اللغة: English
• منشور في: Science Faculty of Chiang Mai University 2019
• الوصول للمادة أونلاين: http://it.science.cmu.ac.th/ejournal/dl.php?journal_id=7666; http://cmuir.cmu.ac.th/jspui/handle/6653943832/63838

GABA content in brown rice from 32 Thai rice varieties was determined using a rapid enzyme-based method. The enzyme GABase and NADP+, which were expensive reagents used in the assay, were optimized. GABA was firstly extracted from brown rice with the optimal extraction technique using 0.3% (w/v) sul...