The accumulation of gamma-aminobutyric acid (GABA) in the rice germ by using protease was investigated. After the proteolytic hydrolysis of germ protein by trypsin, the amount of GABA reached about 2.26 g per 100 g of germ. This demonstrates that the GABA yield could be significantly increased by protease. Our method is efficient and safe for manufacturing health food enriched with GABA.
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Zhang et al. (2006) studied this question.
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