Optimization of Technological Conditions on γ-Aminobutyric Accumulation in Germinated Soybean

doi:10.7506/spkx1002-6630-200924048

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (24): 227-231.doi: 10.7506/spkx1002-6630-200924048

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Optimization of Technological Conditions on γ-Aminobutyric Accumulation in Germinated Soybean

MAO Jian1,2，MA Hai-le1,*

1. School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China；
2. School of Food Science and Technology, Jiangnan University, Wuxi 214122, China

Received:2009-10-21 Revised:2009-09-28 Online:2009-12-15 Published:2010-12-29
Contact: MA Hai-le1,* E-mail:mhl@ujs.edu.cn

Abstract

Abstract:

The effects of soak time, germination time, germination temperature and MSG on the accumulation of γ - aminobutyric acid (GABA) in germinated soybean were studied using single factor test. Subsequently, a central composite design (CCD) involving 27 tests of four variables (i.e., soak time, germinated temperature, germinated time and MSG) at three levels combined with response surface methodology were employed to optimize the γ -aminobutyric formation. The results showed that the optimum germination conditions were as follows: soak time 16 h, germination temperature 27.5 ℃, germination time 48 h and concentration of MSG solution 2.5 mg/L.Under such conditions, the content of GABA was 211.67 mg/100 g dry weight.

Key words: soybean, germination, γ-aminobutyric acid, response surface methodology, optimization of technological condition

CLC Number:

TS201.1

MAO Jian1,2，MA Hai-le1,*. Optimization of Technological Conditions on γ-Aminobutyric Accumulation in Germinated Soybean[J]. FOOD SCIENCE, 2009, 30(24): 227-231.

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Optimization of Technological Conditions on γ-Aminobutyric Accumulation in Germinated Soybean

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