Effect of pulsed electric field on the germination of barley seeds

Publication: Research - peer-reviewJournal article – Annual report year: 2012

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This study explores metabolic responses of germinating barley seeds upon the application of pulsed electric fields (PEF). 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 PEF 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 α-amylase concentration decreases in the PEF-treated seeds.
Original languageEnglish
JournalL W T- Food Science and Technology
Publication date2012
Volume47
Issue1
Pages161-166
DOIs
StatePublished
CitationsWeb of Science® Times Cited: 2

Keywords

  • Radical emergence, Isothermal calorimetry, a-Amylase
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