Zhenxin Gu is a professor of Nanjing Agricultural University. His research is focused on the functional components accumulation in plant food materials
The effects on GABA accumulation of activated brown rice of low temperature, hypoxia and the combination of low temperature and hypoxia were researched on the basis of slow water absorption in this paper. Results showed that 15 °C was better than 4 °C, when the education time was 24 h, the GABA content could reach 14.14 mg/100g DW which was 5.24-fold of that of the raw material; the optimum air condition was 5%O2+95%N2, when educated 24 h, the GABA content could be 17.94mg/100g DW, which was 6.64-fold of that of raw material, which mean that both low temperature and hypoxia had active effect on GABA accumulation of activated brown rice. When the temperature was 15 °C, air condition was 5%O2+95%N2, education time was 12 h, GABA content reached the highest, which was 27.81mg/100g DW and it was 10.30-fold of that of raw material, it indicated that both low temperature and hypoxia contributed to the accumulation of GABA content of activated brown rice. Furthermore, in this education condition, the content of free acid showed a tendency that increased before decreasing, soluble protein content had a dramatic increase and then decreased, with time extending, the content of starch decreased while the content of reducing sugar increased; Correlation analysis indicated that the change of GABA content had remarkable correlation to the change of free acid and soluble protein while had highly significant correlation to GAD and Glu content. This study provided methods and theory basis for the production of germinated brown rice with rich GABA which could be milled.
Ts. Batsukh has completed her PhD from Food Technology University of Ukrainian Republic. She is the Professor of Mongolian University of Science and Technology. She has over 30 years of experience in a broad range of dairy research development areas. Her activity areas include dairy technology, microbiology and biochemistry including programming and country analysis of the dairy sector. She has also undertaken work on Food Security with particular reference to the examination of food security in the agricultural sector. Her other areas include dairy marketing economics with reference to market performance, structure and conduct as well as pricing policy. She has prepared (written, identified teams and prepared financial offers) many of research proposals over the last decade, including dairy microbiology, chemistry and technology. She introduced more than 20 scientific articles in international and local journals.
The history of Mongolian traditional food patterns is began probably from the 700 000 years ago, when first man on Mongolian territory made stone tools. From this epoch Mongolian nomads across centuries during the nomadic civilization, have been used the “live” substrates from animal and plant origin for food and medicine. Nowadays, traditional food have been neglected and abandoned due to its inconvenient way of production. The Mongolians have developed methods to consume domesticated animal products based on natural climatic conditions. The yields of domesticated animals including meat, milk, and blood were even then serving as a source of required nutrients for the human body. The methods used to acquire essential nutrients for the human body from plants that are indigestible to humans through livestock animals are definitely an intellectual heritage of nomads. Because animals feed on those plants and microorganisms they convert plant matter to animal protein, carbohydrate, and fat. The consumption of animal-origin products was somewhat restricted based on seasonal livestock yields. During the green season when the yield of livestock milk increases, Mongols generally would consume dairy products along with wild plants. Although Mongolia has an extreme continental climate with four highly varied seasons in the year, there are a variety of plants, fruits, leguminous seeds and vegetables. Mongols traditionally consume these wisely as part of a varied diet, and this tradition has been preserved from generation to generation. This tradition still exists among the population in the countryside. Traditional knowledge regarding the use of these food items was collected and their nutritional composition was determined. Our study indicated that some local foods are good sources of bioactive components and potential to be developed as functional foods. Thus, identifying, characterizing and developing traditional foods as functional food is very strategic research for increasing their utilization and improving quality of life of the nomadic.