FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (2 ): 244-247.doi: 10.7506/spkx1002-6630-201102057

• Analysis & Detection • Previous Articles     Next Articles

Purification of Gamma-Aminobutyric Acid from the Supernatant after S. salivarius subsp. thermophilus Y-2 Transformation Reaction

YANG Sheng-yuan，LU Zhao-xin，BIE Xiao-mei，LU Feng-xia   

  1. 1. Food and Fermentation Engineering Institute, Department of Biology, Hanshan Normal University, Chaozhou      521041, China；2. College of Food Science and Technology, Nanjing Agricultural University, Nanjing      210095, China
  • Received:2010-03-31 Revised:2010-11-24 Online:2011-01-25 Published:2011-01-10

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Abstract: The concentrated supernatant after S. salivarius subsp. thermophilus Y-2 transformation reaction rich in gammaaminobutyric acid (GABA) was adjusted to pH 3.22 for precipitate L-Glu, followed by injection into 732 type strong acidic cation exchange resin column and elution with 0.15 mol/L NH3·H2O. After freeze-drying, GABA was obtained as a white solid powder, with 84.13% recovery. The powder contained (97.81±0.67)% of GABA, (0.449±0.002)% of ash, and exhibited a dry weight loss of (1.79± 0.06)%, and the contents of Pb, As and Hg in it were (0.4093±0.0001), (0.0511 ± 0.0001) mg/kg and (0.0950 ± 0.0000) mg/kg, respectively. Moreover, its quality was in accordance with relevant food additive standards. Thus, the purification strategy is highly efficient.

Key words: purification, γ-aminobutyric acid, biotransformation, Streptococcus salivarius subsp. thermophilus

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