The kinetic analysis of γ-aminobutyric acid (GABA) production in buckwheat after high hydrostatic pressure

• Published in: Food Science and Technology Research Vol. 30; no. 5; pp. 559 - 566
• Main Authors: Ishikawa, Daitaro, Onozawa, Genki, Tanji, Hiroyuki, Fujii, Tomoyuki
• Format: Journal Article
• Language: English
• Published: Tsukuba Japanese Society for Food Science and Technology 01.01.2024; Japan Science and Technology Agency
• Subjects: Amino acids; Buckwheat; Glutamic acid; HHP treatment; Hydrostatic pressure; kinetic analysis; Preservation; Pressure dependence; Pressure effects; Substrate inhibition; γ-Aminobutyric acid

We aimed to investigate the effect of high hydrostatic pressure (HHP) on the production of amino acids, including GABA, in buckwheat during preservation. Buckwheat was soaked in 0–0.5 % glutamic acid solution and exposed to HHP treatment at 200 or 400 MPa. The concentrations of amino acids, except g...