Table 4. Change of free amino acid content according to fermentation time for manufactured brown rice ‘Sikhye’
Free amino acid content (mg/L) | Fermentation time (h) |
0 | 24 | 48 | 72 |
Urea | 6.37±0.121) | 6.20±0.09 | 5.97±0.11 | 1.41±0.01 |
Aspartic acid | 20.54±0.22 | 19.02±0.32 | 19.29±0.13 | 18.73±0.33 |
Theronine | 15.23±0.31 | 11.49±0.23 | 10.87±0.15 | 10.49±0.12 |
Serine | 16.87±0.12 | 13.23±0.16 | 13.17±0.11 | 12.63±0.26 |
Glutamic acid | 24.92±0.21 | 5.51±0.34 | 5.39±0.13 | 5.15±0.15 |
α-Aminoadipic acid | 3.94±0.32 | 6.99±0.33 | 7.57±0.19 | 7.19±0.19 |
Glycine | 23.29±0.18 | 31.55±0.15 | 31.64±0.16 | 30.64±0.09 |
Alanine | 28.13±0.17 | 19.29±0.11 | 17.25±0.15 | 17.48±0.15 |
α-Aminobutyric acid | 7.50±0.14 | 1.86±0.14 | 0.00±0.09 | 0.00±0.09 |
Valine | 0.00±0.09 | 4.38±0.31 | 4.62±0.26 | 3.67±0.31 |
Cysteine | 64.21±0.32 | 54.02±0.29 | 52.60±0.20 | 51.08±0.18 |
Cysathionine | 11.32±0.42 | 8.19±0.31 | 7.63±0.31 | 7.37±0.33 |
Isoleucine | 8.92±0.23 | 7.77±0.30 | 7.75±0.35 | 7.48±0.12 |
Leucine | 33.08±0.16 | 27.04±0.25 | 26.88±0.11 | 25.50±0.16 |
Tyrosine | 17.82±0.11 | 5.27±0.13 | 4.72±0.15 | 4.57±0.28 |
Phenylalanine | 27.66±0.23 | 23.53±0.31 | 23.28±0.16 | 22.50±0.12 |
β-Alanine | 2.70±0.15 | 4.30±0.11 | 6.10±0.11 | 4.53±0.32 |
β-Aminoisobutyric acid | 1.67±0.32 | 0.00±0.09 | 0.00±0.09 | 0.00±0.09 |
γ-Aminobutyric acid | 24.57±0.13 | 43.13±0.15 | 44.41±0.12 | 43.15±0.31 |
Ethanolamine | 4.61±0.11 | 4.45±0.10 | 4.33±0.33 | 4.44±0.21 |
Ammonia | 22.34±0.19 | 25.94±0.31 | 26.28±0.29 | 25.50±0.15 |
Orithine | 2.41±0.31 | 15.06±0.20 | 15.60±0.31 | 15.24±0.33 |
Lysine | 10.75±0.22 | 11.40±0.19 | 10.77±0.11 | 11.00±0.14 |
Data are expressed as the mean±standard deviation (SD) of three experiments.