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Effect of pulsed electric field on the germination of barley seeds

In English

Författare

Summary, in English

This study explores metabolic responses of germinating barley seeds upon the application of pulsed electric fields (PEE). Malting barley seeds were steeped in aerated water for 24 h and PEF-treated at varying voltages (0 (control), 110, 160, 240, 320, 400 and 480 V). The seeds were then allowed to finish germination in saturated air. It is shown that exposure of germinating barley to PEE affects radicle emergence without significantly affecting the seeds gross metabolic activity, as quantified by isothermal calorimetry. An exploration of protein 2-DE profiles of both the embryo and the starchy endosperm showed that, at the studied time scale, no significant changes were found in proteins present at concentrations higher than the detection limit. However, western blotting demonstrated that a-amylase concentration decreases in the PEF-treated seeds. (C) 2011 Elsevier Ltd. All rights reserved.

Avdelning/ar

Publiceringsår

2012

Språk

Engelska

Sidor

161-166

Publikation/Tidskrift/Serie

LWT - Food Science and Technology

Volym

47

Issue

1

Dokumenttyp

Artikel i tidskrift

Förlag

Elsevier

Ämne

  • Food Engineering
  • Materials Engineering

Nyckelord

  • Isothermal calorimetry
  • Radical emergence
  • alpha-Amylase

Status

Published

ISBN/ISSN/Övrigt

  • ISSN: 0023-6438