Effects of Germination on Protein, γ-Aminobutyric Acid, Phenolic Acids, and Antioxidant Capacity in Wheat

Effects of Germination on Protein, γ-Aminobutyric Acid, Phenolic Acids, and Antioxidant Capacity in Wheat

Germinated wheat is a food material with potential health benefits due to its high phenolic and antioxidant content, but the reason why germination increases this content is unclear. The aim of this study was to investigate the relationships between protein changes (determined by two-dimensional gel...

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Bibliographic Details
Main Authors: Mi Jeong Kim, Han Sub Kwak, Sang Sook Kim
Format: Article
Language:English
Published: MDPI AG 2018-09-01
Series:Molecules
Subjects:
wheat
germination
antioxidant capacity
phenolic acid
two-dimensional gel electrophoresis (2-DE)
Online Access:http://www.mdpi.com/1420-3049/23/9/2244

Internet

http://www.mdpi.com/1420-3049/23/9/2244

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