食品科学

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活性化糙米富集γ-氨基丁酸的雾化液组分优化

耿程欣,杨润强,顾振新*   

  1. 南京农业大学食品科技学院,江苏 南京 210095
  • 出版日期:2015-03-25 发布日期:2015-03-17
  • 通讯作者: 顾振新
  • 基金资助:

    粮食公益性行业科研专项(201313011-4)

Optimization of Atomized Liquid Components for γ-Aminobutyric Acid Accumulation in Activated Brown Rice

GENG Chengxin, YANG Runqiang, GU Zhenxin*   

  1. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
  • Online:2015-03-25 Published:2015-03-17
  • Contact: GU Zhenxin

摘要:

通过单因素试验和正交试验,优化了糙米湿润活性化富集γ-氨基丁酸(γ-aminobutyric acid,GABA)的雾化液pH值、VB6及CaCl2浓度,同时研究了最优条件下活性化糙米谷氨酸脱羧酶活力及主要物质含量变化。结果表明:最优培养条件为雾化液pH 3.5、VB6浓度2 mmol/L和CaCl2浓度10 mmol/L;在此条件下,活性化糙米中GABA含量可达7.67 mg/100 g,为原料糙米的2.74 倍。随着活性化时间的延长,糙米中游离氨基酸、还原糖含量及谷氨酸脱羧酶活力呈现逐渐增加的趋势,可溶性蛋白及淀粉含量呈现逐渐下降趋势。相关性分析表明,GABA含量与谷氨酸、游离氨基酸、可溶性蛋白含量之间均显著相关。

关键词: 活性化糙米, &gamma, -氨基丁酸, pH值, VB6, CaCl2

Abstract:

The VB6 and CaCl2 concentration and pH of citric acid atomized liquid for γ-aminobutyric acid (GABA)
accumulation in activated brown rice were optimized by single-factor and orthogonal array experiments. Besides, the
changes in glutamate decarboxylase (GAD) activity and main component contents of activated brown rice were studied.
Results showed that the optimum atomized liquid contained 2 mmol/L VB6 and 10 mmol/L CaCl2 at pH 3.5. Under these
conditions, GABA content of activated brown rice reached 7.67 mg/100 g, which was a 2.74-fold increase over that of
raw brown rice. During the activation process, the contents of free amino acids, reducing sugar and GAD activity were all
increased, while the contents of both soluble protein and starch were decreased. Correlation analysis showed that the content
of GABA was significantly correlated with the contents of Glu, free amino acids and soluble protein, respectively.

Key words: activated brown rice, γ-aminobutyric acid, pH, VB6, CaCl2

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