Production of γ-Aminobutyric Acid in Pumpkin Tissue Treated with Freeze-thaw Infusion of L-Glutamic Acid Monosodium Salt

We studied a method for producing high concentrations of γ-aminobutyric acid (GABA) in pumpkin tissue using freeze-thaw infusion. We introduced L-glutamic acid monosodium salt (MSG) into pumpkins by freeze thaw infusion, and observed that high concentrations of GABA were produced due to the action o...

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Veröffentlicht in:	Food Science and Technology Research 2013, Vol.19(4), pp.641-646
Hauptverfasser:	WATANABE, Yoshimi, MURAKAMI, Kazuyasu, SAKAMOTO, Koji, FUJIWARA, Tomoko, TAI, Akihiro, MUTO, Norio
Format:	Artikel
Sprache:	eng
Schlagworte:	enzyme reaction freeze-thaw infusion pumpkin γ-aminobutyric acid
Online-Zugang:	Volltext
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