Method for Producing Mochi Barley Containing a High Concentration of gamma-amino Butyric Acid (GABA)
Watanabe, Y; Torii, E; Ohno, K; Maeda, K
| HERO ID | 1461475 |
|---|---|
| In Press | No |
| Year | 2011 |
| Title | Method for Producing Mochi Barley Containing a High Concentration of gamma-amino Butyric Acid (GABA) |
| Authors | Watanabe, Y; Torii, E; Ohno, K; Maeda, K |
| Journal | Journal of the Japanese Society for Food Science and Technology / Nippon Shokuhin Kagaku Kogaku Kaishi |
| Volume | 58 |
| Issue | 4 |
| Page Numbers | 182-185 |
| Abstract | This study investigated gamma-amino butyric acid (GABA) barley seeds for its potential uses such as in foodstuffs. A simple method was designed to produce "mochi" barley containing a high concentration of GABA. Scaled seeds of "mochi" barley (Hordeum vulgare) were soaked in a glutamic acid solution. After draining off the solution, the processed seeds were allowed to stand at room temperature overnight. During this process, glutamate decarboxylase in the mochi barley converted glutamic acid to GABA. For optimal conversion, seeds were scaled before soaking in a solution containing 0.3-1% glutamic acid at pH 4 to 8. (Received Sep. 27, 2010; Accepted Jan. 7, 2011) |
| Wosid | WOS:000289758900008 |
| Is Certified Translation | No |
| Dupe Override | No |
| Comments | Source: Web of Science WOS:000289758900008 |
| Is Public | Yes |
| Language Text | Japanese |
| Keyword | Mochi barley; gamma-amino butyric acid; GABA; glutamate decarboxylase |