Method for producing mochi barley containing a high concentration of γ-amino butyric acid (GABA)

Abstract

This study investigated γ-amino butyric acid (GABA) barley seeds for its potential uses such as in foodstuffs. A simple method was designed to produce "mochi" barley containing a high concentration of GABA. Scaled seeds of "mochi" barley (Hordeum vulgare) were soaked in a glu-tamic acid solution. After draining off the solution, the processed seeds were allowed to stand at room tempera-ture overnight. During this process, glutamate decarboxy-lase in the mochi barley converted glutamic acid to GABA. For optimal conversion, seeds were scaled before soaking in a solution containing 0.3-1% glutamic acid at pH 4 to 8.