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KMID : 0380620120440010041
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Korean Journal of Food Science and Technology
2012 Volume.44 No. 1 p.41 ~ p.47
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The Effects of Germination Conditions on GABA and the Nutritional Components of Barley
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Cha Mi-Na
Jun Hyun-Il
Song Geun-Seoup
Kim Young-Soo
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Abstract
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Steeping and germination conditions were investigated in order to produce barley containing a high γ- 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 25oC 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. β-glucan contents of three barleys were slightly decreased after germination.
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KEYWORD
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germination, barley, GABA, nutritional component, β-glucan
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