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Generation of gamma-aminobutyric acid (GABA) in soybean by freezing and subsequent storage.

Number: pap. n. 110

Author(s) : UENO S., IRYO N., SASAO S., et al.

Summary

Soybean glutamate decarboxylase (GAD) enzymatic activity was investigated after freezing and subsequent storage. Frozen-thawed soybean seeds were partially destroyed. Gamma-aminobutyric acid (GABA) concentrations in soybean cotyledons increased during storage. Soybean cotyledon membranes were destroyed by the freezing and thawing process, which led to mass transfer acceleration and acidification. These events induced by freezing and thawing resulted in higher accumulation of GABA in soybean cotyledons.

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Details

  • Original title: Generation of gamma-aminobutyric acid (GABA) in soybean by freezing and subsequent storage.
  • Record ID : 30015248
  • Languages: English
  • Source: Proceedings of the 24th IIR International Congress of Refrigeration: Yokohama, Japan, August 16-22, 2015.
  • Publication date: 2015/08/16
  • DOI: http://dx.doi.org/10.18462/iir.icr.2015.0110

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