Influence of the process conditions on the content of γ-aminobutyric acid from germinated brown rice

To obtain the high content of γ-aminobutyric acid production process, the influence of the soaking time, culture time and germination temperature on the content of γ-aminobutyric acid from germinated brown rice was discussed. The processing technological parameter was optimized by using the response surface method. The optimum formulation was:soak time 9.3h, incubation time 14.3h, germination temperature 27℃. Under this condition, the content of γ-aminobutyric acid was 232.8mg/100g.