Effects of steeping and anaerobic treatment on GABA (γ-aminobutyric acid) content in germinated waxy hull-less barley

Effects of steeping conditions (time, temperature and soaking solution) and anaerobic storage on the gamma-aminobutyric acid (GABA) content in waxy hull-less barley grains during germination was examined. The barley kernel was steeped for 16 h at different temperatures (5, 15 or 35 °C) either in wat...

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Veröffentlicht in:	Food science & technology 2009-12, Vol.42 (10), p.1712-1716
Hauptverfasser:	Chung, Hyun-Jung, Jang, Su-Hae, Cho, Hong Yon, Lim, Seung-Taik
Format:	Artikel
Sprache:	eng
Schlagworte:	anaerobic conditions Anaerobic treatment Barley beta-glucans gamma-aminobutyric acid Gamma-aminobutyric acid (GABA) Germination Hordeum vulgare hulling nitrogen soaking Steeping water activity
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