2016 Volume 33 Issue 3 Article ID: 16-20NR_OA
We applied freezing for enrichment of functional components in soybean. Water-soaked soybeans were frozen at –20, –80 or –180 Co . The radius of Cole-Cole plots decreased with decreasing the freezing temperature. Concentrations of -aminobutyric acid (GABA) as the functional compounds in water-soaked soybeans increased during storage. GABA content in water-soaked and frozen-thawed soybeans increased rapidly during storage rather than untreated ones. Kinetic analysis of GABA production in frozen-thawed soybeans indicated that GABA generation production was promoted by the increase in apparent glutamic acid decarboxylase activity associated with the decrease in pH during storage.