Search Result of "Wang Luxiang"

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ที่มา:วิทยาสารเกษตรศาสตร์ สาขา วิทยาศาสตร์

หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Effects of Water Soaking on Gamma-Aminobutyric Acid (GABA) in Germ of Different Thai Rice Varieties)

ผู้เขียน:Imgดร.วารุณี วารัญญานนท์, Imgนางพัชรี ตั้งตระกูล, Imgนางวิภา สุโรจนะเมธากุล, ImgLadda Watanasiritham, ImgWang Luxiang



This research was conducted to investigate the effects of water soaking on the content of g- aminon- butyric acid (GABA) in 6 Thai rice varieties; namely, Khao Dawk Mali 105, Pathum Thani 1, Chai Nat 1, Suphan Buri 1, Leuang Pratew 123 and Plai Ngahm. The result revealed that Plai Ngahm had the highest percentage of germ weight while Patum Thani 1 had the lowest. Percentage of germ weight showed no relation to the GABA content. High GABA content of germ was found in 3 rice varieties: Khao Dawk Mali 105 (186.2 mg/kg of germ) Pathum Thani 1 (154.6 mg/kg of germ) and Chai Nat 1 (144.5 mg/kg of germ). Plai Ngahm, on the other hand, contained GABA 116.9 mg/kg of germ. Water soaking can enrich GABA content in the germ of all rice varieties. The GABA accumulation differed among rice varieties and according to soaking time.

Article Info
Agriculture and Natural Resources -- formerly Kasetsart Journal (Natural Science), Volume 039, Issue 3, Jul 05 - Sep 05, Page 411 - 415 |  PDF |  Page