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Monitoring Technology for Gamma‐Aminobutyric acid Production in Polished Mochi Barley Grains using a Carbon Dioxide Sensor
Author(s) -
Watanabe Yasuo,
Kawata Kohki,
Watanabe Seiya
Publication year - 2015
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.12867
Subject(s) - carbon dioxide , production (economics) , chemistry , materials science , process engineering , nuclear chemistry , organic chemistry , engineering , economics , macroeconomics
Gamma‐aminobutyric acid (GABA) has many biological functions, including the inhibition of blood pressure increases and acceleration of growth hormone secretion. In this study, we discovered the utility of measuring the concentration of carbon dioxide (CO 2 ) dissolved in the reaction solution, for development of a real‐time and convenient technique to estimate GABA production. In addition to mochi barley bran, we examined the polished grains of three species: mochi barley (a variant of hulless barley), barley, and Japanese millet, all soaked in l ‐glutamic acid ( l ‐Glu) solution at pH 4.5. We found a positive correlation between GABA and CO 2 concentrations, and the production of CO 2 was suppressed in the absence of l ‐Glu at pH 4.5. These results suggest that GABA content can be easily predicted by measuring the aqueous CO 2 content using a CO 2 sensor, during the process of GABA production in polished mochi barley grains and bran.