Accumulation of γ-Aminobutyric Acid (Gaba) in the Rice Germ during Water Soaking

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概要

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• The accumulation of γ-aminobutyric acid (Gaba), a well-known blood pressure-lowering compound, in the rice germ during water soaking was investigated by using ten different cultivars. The amount and pattern of the Gaba accumulation varied considerably depending on the cultivar. Hokkai 269 exhibited a remarkable accumulation of Gaba in the germ and is thus suggested to be a very promising source for Gaba

• 社団法人日本農芸化学会の論文
• 1994-12-23

著者

• Saikusa Takayo

  Chugoku National Agricultural Research Institute

• Mori Yutaka

  Chugoku National Agricultural Experiment Station

• Mori Yutaka

  Chugoku National Agricultural Research Institute

• Horino Toshiroh

  Chugoku National Agricultural Research Institute

関連論文

• Accumulation of γ-Aminobutyric Acid (Gaba) in the Rice Germ during Water Soaking
• Purification and Characterization of an Endoglucanase from the Cellulosomes (Multicomponent Cellulase Complexes) of Clostridium thermocellum

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