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Brown rice is a food ingredient which has high nutritious values. During germination, some nutritious and functional components are increased such as lysine, vitamin E, B1, B6, magnesium, calcium, iron... and especially γ – amino butyric acid. Enzyme activity will also change during the germination of the grains. The α – amylase activity of ungerminated grains is very low, only 34.91 UI/g. This is because the enzyme is hibernating and not activated. During germination, enzyme activity will increase. Submerge the Anhdao brown glutinous rice for 6 hours at 30C in solutions with different pH values (2.0, 3.0, 4.0, 5.0, 6.0). The results show that at pH 3.0 the activity of α – amylase enzyme reaches the highest value of 82.93 UI/g. After the submersion, incubate the germinated brown rice in unentirely anaerobic condition at different temperature of 25, 30, 35, 37C. The result showed that at 35C after 24 hours of incubation, the α – amylase activity reaches the highest value of 89.82 UI/g. Examine the dynamic of changes of α – amylase activity against time at 35C, we can see that in the first 28 hours the α – amylase activity increased significantly. Highest α – amylase activity reaches 97.10 UI/g after 28 hours of incubation. In reality, people usually use enzyme from germinated grains for many food manufacturing industries. α – amylase activity increases during incubation, which can bring promising prospects for processing sugar syrup and prebiotics food from germinated rice.

Appropriating conditions for acquisition high-content α – amylase of germinated brown rice variety Oryza stiva Anhdao