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Position: Home > Articles > Effects of Steeping and Gennination Conditions onγ-Aminobutyric Acid Synthesis in Lentil Seeds FOOD SCIENCE 2013,34 (2) 105-109

浸泡条件和萌芽条件对小扁豆中γ-氨基丁酸合成的影响

作  者:
谢海玉;庞中存;黄玉龙
单  位:
兰州理工大学生命科学与工程学院;甘肃省农业科学院农产品贮藏加工研究所
关键词:
小扁豆;浸泡;萌芽;γ-氨基丁酸合成
摘  要:
以小扁豆为原料,利用浸泡和萌芽富集γ-氨基丁酸。通过单因素和正交试验研究浸泡时间和温度、萌芽时间和温度对小扁豆中γ-氨基丁酸合成的影响,从而确定最佳工艺条件。结果表明:在浸泡时间2.5h、浸泡温度36℃、萌芽时间5h及萌芽温度24℃的条件下,小扁豆中γ-氨基丁酸含量为380.503mg/100g干基,是未处理小扁豆中γ-氨基丁酸含量的1.9倍。
译  名:
Effects of Steeping and Gennination Conditions onγ-Aminobutyric Acid Synthesis in Lentil Seeds
作  者:
XIE Hai-yu~1,PANG Zhong-cun~(2,*),HUANG Yu-long~2 (1.School of Life Science and Engineering,Lanzhou University of Technology,Lanzhou 730050,China; 2.Agricultural Product Storage and Processing Research Institute,Gansu Academy of Agricultural Sciences,Lanzhou 730070,China)
关键词:
lentil;;steep;;germination;;γ-aminobutyric acid synthesis
摘  要:
The effects of steeping and germination conditions(time and temperature) onγ-aminobutyric acid(GABA) synthesis in lentil seeds were investigated.The optimum conditions for enriching GABA in lentil seeds were determined using one-factor-at-a-time and orthogonal array design methods to be steeping at 36℃for 2.5 h and germination at 24℃for 5 h.Under these conditions,the GABA content of germinated lentil seeds was 380.503 mg/100 g dry matter,which was 1.9-fold higher than that of native lentil seeds.

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