Optimization of GABA Accumulation during Cowpea Germination by Response Surface Methodology

doi:10.7506/spkx1002-6630-201002003

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (2): 10-16.doi: 10.7506/spkx1002-6630-201002003

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Optimization of GABA Accumulation during Cowpea Germination by Response Surface Methodology

SHEN Ying-bin，FAN Zi-jian，MA Hao*

State Key Laboratory of Crop Genetics and Germplasm Enhancement, Soybean Research Institute, Nangjing Agricultural University,
Nanjing 210095, China

Received:2009-02-01 Revised:2009-08-25 Online:2010-01-15 Published:2010-12-29
Contact: MA Hao* E-mail:Lq-ncsi@njau.edu.cn

Abstract

Abstract:

In an attempt to optimize cowpea germination conditions for gamma-aminobutyric acid (GABA) accumulation, the individual effects of soaking temperature and time as well as germination temperature and time on GABA accumulation in germinated cowpea were investigated by single factor method and subsequently, based on central composite design, interactive effects of the germination parameters were evaluated by response surface methodology. The optimum conditions for cowpea germination were obtained as follows: soaking temperature 34 ℃, soaking time 25 h, germination temperature 33 ℃ and germination time 24 h. Under the optimal conditions, the GABA content in germinated cowpea reached 203.53 mg/100 g, which was 7.48 times higher than that in dried cowpea. In addition, a quadratic polynomial model was established for GABA content in germinated cowpea as a function of the above variables, which exhibited good reliability in predicting GABA content during cowpea germination.

Key words: cowpea, germination, GABA accumulation, optimization, response surface methodology

CLC Number:

TS201.1

SHEN Ying-bin，FAN Zi-jian，MA Hao*. Optimization of GABA Accumulation during Cowpea Germination by Response Surface Methodology[J]. FOOD SCIENCE, 2010, 31(2): 10-16.

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Optimization of GABA Accumulation during Cowpea Germination by Response Surface Methodology

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