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http://dx.doi.org/10.9721/KJFST.2012.44.1.041

The Effects of Germination Conditions on GABA and the Nutritional Components of Barley  

Cha, Mi-Na (Department of Food Science & Technology, Chonbuk National University)
Jun, Hyun-Il (Department of Food Science & Technology, Chonbuk National University)
Song, Geun-Seoup (Department of Food Science & Technology, Chonbuk National University)
Kim, Young-Soo (Department of Food Science & Technology, Chonbuk National University)
Publication Information
Korean Journal of Food Science and Technology / v.44, no.1, 2012 , pp. 41-47 More about this Journal
Abstract
Steeping and germination conditions were investigated in order to produce barley containing a high ${\gamma}$-aminobutyric acid (GABA) content, and the changes in GABA and nutritional components before and after germination were also evaluated in this study. Water absorption rates of three barleys increased alongside both steeping time and steeping temperature. The highest GABA contents of the three barleys, 10.4-14.1 mg/100 g, were obtained from the steeping condition of $25^{\circ}C$ for 24 hr. The GABA contents of germinated barleys ranged from 14.3 to 20.9 mg/100 g, increasing by 3.9 to 14.6 times compared with raw barley. The crude lipid, crude ash and total mineral contents were slightly decreased after germination. The major fatty acids of the three barleys before and after germination were linoleic and palmitic acids. ${\beta}$-glucan contents of three barleys were slightly decreased after germination.
Keywords
germination; barley; GABA; nutritional component; ${\beta}$-glucan;
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Times Cited By KSCI : 16  (Citation Analysis)
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