Journal article
The change in gamma-aminobutyric acid, phytic acid and other compositions in soybean during germination
Vietnam Journal of Agricultural Sciences , Vol.18(6), pp.445-453
2020
Abstract
The objective of this study was to evaluate the effect of germination temperature and time on gammaaminobutyric acid (GABA), phytic acid (PA) and other compositions (protein, lipid and ash). The Vietnamese variety of soybean DT2010 was germintated at 26, 28 and 30C for 24, 36 and 48h. GABA was analysed using high performance liquid chromatography (HPLC). Phytic acid was determined by the colorimetric method. Protein, lipid and ash were analysed using Kjeldahl, extraction in n-hexan and incineration method, respectively. GABA content increased by 2.2 times in the sample germinated at 30C/36h, meanwhile protein increased by 1.15 times in the samples germinated at 28C/48h, as compared to those in the ungerminated samples. In contrast, phytic acid content decreased by 25.30% in the samples germinated at 28C/48h; lipid and ash content also decreased by 39.52% and 62.85%, respectively, in the samples germinated at 30C/48h, as compared to those in the ungerminated samples. These results would be such a benefit for producing soybean derived food products for human health. Keywords: Soybean, germination, soybean composition, gamma-aminobutytric acid, phytic acid.
Details
- Title
- The change in gamma-aminobutyric acid, phytic acid and other compositions in soybean during germination
- Authors/Creators
- Doan Duc NguyenTuoi Thi Dinh
- Publication Details
- Vietnam Journal of Agricultural Sciences , Vol.18(6), pp.445-453
- Publisher
- Vietnam National University of Agriculture
- Identifiers
- 991005743842107891
- Copyright
- © 2020 VNUA.
- Murdoch Affiliation
- Murdoch University
- Language
- Vietnamese
- Resource Type
- Journal article
Metrics
11 Record Views