摘要
γ-氨基丁酸(GABA)是一种功能性成分,在食品中有着广阔的利用前景。该实验以豇豆为原料,研究了发芽温度和时间对豇豆发芽率和GABA含量的影响,同时分析了不同浸泡液对萌芽豇豆中GABA含量的影响。结果表明:在20～30℃下萌发24h,豇豆发芽率高且出芽整齐。在30℃下,萌发24h的豇豆GABA含量高达815.21μg/g,较萌发前高158.32μg/g。在浸泡液pH为4时,萌芽豇豆GABA含量可达2330.90μg/g,为萌发前豇豆GABA含量的4倍左右。Ca2+浓度在0.1mmol/L时,GABA含量可高达886.24μg/g,继续增加Ca2+浓度,则GABA含量降低。磷酸吡哆醛(PLP)浸泡液浓度在4mmol/L时,萌芽豇豆GABA的含量可达843.14μg/g,较萌发前提高了20%左右。VB6浸泡液在1mmol/L时,萌芽豇豆GABA含量为966.61μg/g,是萌芽前豇豆GABA含量的1.5倍左右。NaCl和L-谷氨酸浸泡液不能起到促进萌发豇豆富集GABA的作用。可见通过控制发芽时间和温度以及选择合适的浸泡液培养,能有效调节豇豆富集GABA。
T-Amino-butyric acid （GABA） is a functional ingredient and has been extensively used in food industries. In this study, effects of the germination temperature and time on germination rates and seed GABA contents of cowpea were evaluated. The effects of different soaking solutions on seed GABA contents was also studied. Results indicated that higher germination rate and quality sprouts could be obtained after germinating at 20 - 30℃ for 24 h. After germinating at 30℃ for 24 h, GABA content was 815.21 μg/g, 158.32 μg/g higher than in the seeds. When the pH of soaking solution was at 4, the GABA content of germinating seeds could reach up to 2 330. 90 μg/g, four times as many as in the seeds. When the Ca^2 ＋ concentration of soaking solution was at 0. 1 mmol/L, GABA content was up to 886.24 μg/g. However, with the increase of concentration of Ca^2＋ , GABA content decreased. When the PLP concentration of soaking solution was at 4 mmol/L, GABA content was 843.14 μg/g, increased by 20% than that of in the seeds. When VB6 concentration of soaking solution was at 1 mmol/L, the content of GABA was up to 966.6 μg/ g, about 1.5 times more. NaCl and L-Glu had no effect on the accumulation of GABA. All these suggested that the accumulation of GABA could be effectively regulated by controlling germination time and temperature, and suitable soaking solutions.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2009年第4期10-15,共6页
Food and Fermentation Industries
基金
教育部"高等学校学科创新引智计划"资助项目
