Effect of pulsed electric field on the germination of barley seeds

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Abstract

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.

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Research areas and keywords

Subject classification (UKÄ) – MANDATORY

  • Food Engineering
  • Materials Engineering

Keywords

  • Isothermal calorimetry, Radical emergence, alpha-Amylase
Original languageEnglish
Pages (from-to)161-166
JournalLWT- Food Science and Technology
Volume47
Issue number1
Publication statusPublished - 2012
Publication categoryResearch
Peer-reviewedYes