Optimization of Fermentation Conditions of Extruded Rice Bran for Production of γ-Aminobutyric Acid

doi:10.7506/spkx1002-6630-201109055

Abstract

Abstract: Extruded rice bran was used as raw materials to produceγ-aminobutyric acid (γ-GABA) by liquid- and solid-state fermentation using Aspergillus oryzae. The effect of extrusion conditions for rice bran on γ-GABA yield was explored. Different γ-GABA contents were found in fermentation broths of extruded rice bran obtained under different processing conditions. The optimal extrusion conditions for rice bran were water content of 20%, screw speed of 200 r/min and extrusion temperature of 150 ℃. Theγ-GABA contents in liquid- and solid-state fermentation products were 118.6 mg/100 g and 121.1 mg/100 g, respectively.

Key words: extrusion, rice bran, γ-aminobutyric acid, Aspergillus oryzae, fermentation

CLC Number:

S816.44

YANG Ye，CHEN Ye，LUO Yin，LI Xiu-ming，ZHENG Xiao-chen. Optimization of Fermentation Conditions of Extruded Rice Bran for Production of γ-Aminobutyric Acid[J]. FOOD SCIENCE, 2011, 32(9): 246-250.

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Optimization of Fermentation Conditions of Extruded Rice Bran for Production of γ-Aminobutyric Acid

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