Kinetics of free protein amino acids, free non-protein amino acids and trigonelline in soybean (Glycine max L.) and lupin (Lupinus angustifolius L.) sprouts

@article{MartnezVillaluenga2006KineticsOF,
  title={Kinetics of free protein amino acids, free non-protein amino acids and trigonelline in soybean (Glycine max L.) and lupin (Lupinus angustifolius L.) sprouts},
  author={C. Mart{\'i}nez-Villaluenga and Yu-Haey Kuo and F. Lambein and J. Fr{\'i}as and C. Vidal-valverde},
  journal={European Food Research and Technology},
  year={2006},
  volume={224},
  pages={177-186}
}
  • C. Martínez-Villaluenga, Yu-Haey Kuo, +2 authors C. Vidal-valverde
  • Published 2006
  • Chemistry
  • European Food Research and Technology
  • A contribution for a better nutritional knowledge of lupin (Lupinus angustifolius L. var. zapaton) and soybean (Glycine max L. var. merit and var. jutro) sprouts about free protein amino acids (FPAA), free non-protein amino acids (FNPAA such as β-N-oxalyl-l-α,β-diaminopropionic acid (β-ODAP), α-aminoadipic acid, γ-aminobutyric acid (GABA) and β-alanine) and trigonelline content has been carried out. Seeds were germinated at 20 °C and darkness during several days in order to obtain good… CONTINUE READING
    Effects of soaking and aeration treatment on γ-aminobutyric acid accumulation in germinated soybean (Glycine max L.)
    • 48
    • Highly Influenced

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