Position: Home > Articles > Optimization of Atomized Liquid Components for γ-Aminobutyric Acid Accumulation in Activated Brown Rice
FOOD SCIENCE
2015,36
(6)
35-39
活性化糙米富集γ-氨基丁酸的雾化液组分优化
作 者：
耿程欣;杨润强;顾振新
单 位：
南京农业大学食品科技学院
关键词：
活性化糙米;γ-氨基丁酸;pH值;VB6;CaCl2
摘 要：
通过单因素试验和正交试验,优化了糙米湿润活性化富集γ-氨基丁酸(γ-aminobutyric acid,GABA)的雾化液p H值、VB6及Ca Cl2浓度,同时研究了最优条件下活性化糙米谷氨酸脱羧酶活力及主要物质含量变化。结果表明:最优培养条件为雾化液p H 3.5、VB6浓度2 mmol/L和Ca Cl2浓度10 mmol/L;在此条件下,活性化糙米中GABA含量可达7.67 mg/100 g,为原料糙米的2.74倍。随着活性化时间的延长,糙米中游离氨基酸、还原糖含量及谷氨酸脱羧酶活力呈现逐渐增加的趋势,可溶性蛋白及淀粉含量呈现逐渐下降趋势。相关性分析表明,GABA含量与谷氨酸、游离氨基酸、可溶性蛋白含量之间均显著相关。
译 名：
Optimization of Atomized Liquid Components for γ-Aminobutyric Acid Accumulation in Activated Brown Rice
作 者：
GENG Chengxin;YANG Runqiang;GU Zhenxin;College of Food Science and Technology, Nanjing Agricultural University;
关键词：
activated brown rice;;γ-aminobutyric acid;;p H;;VB6;;Ca Cl2
摘 要：
The VB6 and Ca Cl2 concentration and p H of citric acid atomized liquid for γ-aminobutyric acid(GABA) accumulation in activated brown rice were optimized by single-factor and orthogonal array experiments. Besides, the changes in glutamate decarboxylase(GAD) activity and main component contents of activated brown rice were studied. Results showed that the optimum atomized liquid contained 2 mmol/L VB6 and 10 mmol/L Ca Cl2 at p H 3.5. Under these conditions, GABA content of activated brown rice reached 7.67 mg/100 g, which was a 2.74-fold increase over that of raw brown rice. During the activation process, the contents of free amino acids, reducing sugar and GAD activity were all increased, while the contents of both soluble protein and starch were decreased. Correlation analysis showed that the content of GABA was significantly correlated with the contents of Glu, free amino acids and soluble protein, respectively.
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