Received: 01-04-2020
Accepted: 25-05-2020
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The Changesin Gamma-aminobutytric Acid, Phytic Acid Content and Other Compositions in Soybean During Germination
,
Dinh Thi Tuoi
2
Keywords
Soybean, germination, soybean composition, gamma-aminobutytric acid, phytic acid
Abstract
The objective of this study was to evaluate the effect of germination temperature and time on gamma-aminobutyric 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.
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