Determination of γ-Aminobutyric Acid and Free Amino Acid Contents in Barley Seeds and Amounts Produced by Water Soaking Treatment

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The contents of γ-aminobutyric acid (GABA) and free amino acid in barley seeds, and the amounts produced by water soaking treatment, were determined. In decreasing order among wholemeal, Kankei n553, Kankei n554, Hiproly, Yonkei 9551, and Beau Fiber contained GABA at 41.7, 27.1, 24.5, 21.9, and 19.3 mg/100 g, respectively, and all had high lysine (lys) endosperm mutations. Yonkei 9551 (25.6 mg/100 g) with high lys gene <i>lys1 </i>and Yonkei 9552 (11.1 mg/100 g) with high lys gene <i>lys3.a </i>contained relatively large amounts of GABA in 60% flour. Barleys having high lys gene <i>lys3.a </i>contained a large amount of total free amino acid (338.2 − 626.2 mg/100 g) in wholemeal. The amino acids predominantly produced from the wholemeal of barley seeds generally matched those from wheat.

収録刊行物

  • Food science and technology research

    Food science and technology research 18(2), 263-269, 2012-03-01

    公益社団法人 日本食品科学工学会

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各種コード

  • NII論文ID(NAID)
    10030918121
  • NII書誌ID(NCID)
    AA11320122
  • 本文言語コード
    ENG
  • 資料種別
    ART
  • ISSN
    13446606
  • データ提供元
    CJP書誌  J-STAGE 
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