Technological conditions optimization for GABA enrichment of germinated brown rice using Pulse light and salt stress method
-
摘要: 为获得高含量γ-氨基丁酸(GABA)的发芽糙米,对盐胁迫下发芽糙米实施脉冲强光处理。在单因素实验基础上,采用Box-Behnken响应面法优化脉冲强光对盐胁迫下发芽糙米积累γ-氨基丁酸工艺条件。实验结果表明:谷氨酸钠浓度为2.01mg/m L、脉冲能量300J、脉冲距离11cm、脉冲频次1次/s、脉冲时间31.80s以及发芽时间27.84h时能达到最佳的积累条件,此条件下验证实验的发芽糙米中GABA含量可达到181.5mg/100g。Abstract: To obtain the high content of γ- aminobutyric acid of germinated brown rice, germinated brown rice was implemented pulsed light treatment on salt stress.On the basis of single factor experiment, Box- Behnken surface response was used for optimizing technological conditions of germinated brown rice on salt stress accumulated GABA by pulsed light.The experimental results indicated that Sodium glutamate concentration of 2.01 mg / m L, 300 J pulse energy, 11 cm pulse distance, once / s pulse frequency, 31.80 s pulse time and germination time of 27.84 h had the best enrichment. Under optimum conditions, the GABA content in germinated brown rice can be reached181.5mg /100 g.
-
[1] 张晖, 姚惠源, 姜元荣.富含γ-氨基丁酸保健食品的研究与开发[J].食品与发酵工业, 2002, 28 (9) :69-72. [2] Iris J.Joye, Lieve Lamberts, Kristof Brijs, et al.In situ production ofγ-aminobutyric acid in breakfast cereals[J].Food Chemistry, 2011, 129 (12) :395-401.
[3] 杨胜远, 陆兆新, 吕风霞, 等.γ-氨基丁酸的生理功能和研究开发进展[J].食品科学, 2005, 26 (9) :546-551. [4] 戚向阳, 陈伟, 曹少谦, 等.脉冲强光及抗氧化剂对动物油脂的影响[J].中国粮油学报, 2011, 9 (26) :60-63. [5] 江天宝, 陆蒸, 陆则坚.脉冲强光对熟地瓜干杀菌效果及品质的影响[J].福建农林大学学报:自然科学版, 2007, 36 (2) :201-204. [6] 谈慧芷, 马涛, 王勃.脉冲强光对鲜牛奶细菌杀菌效果的研究[J].食品工业科技, 2014, 35 (3) :241-248. [7] Uesugi A R, Moraru C I.Reduction of Listeria on ready-toeat sausages after exposure to a combination of pulsed light and nisin[J].Journal of Food Protection, 2009, 72 (2) :347-353.
[8] Oms-Oliu G, Aguiló-Aguayo I, Martín-Belloso O, et al.Effects of pulsed light treatments on quality and antioxidant properties of fresh-cut mushrooms[J].Postharvest Biology and Technology, 2009, 56 (3) :216-222.
[9] 马凤鸣, 李浦, 叶万军.脉冲强光对梨多酚氧化酶钝化实验研究[J].食品工业科技, 2012, 33 (6) :159-162. [10] G.Pataro, A Muoz, Palgan, F Noci, et al.Bacterial inactivation in fruit juices using a continuous flow Pulsed Light (PL) system[J].Food Research Internationsal, 2011, 44 (6) :1642
[11] Aurisano N, Bertani A, Reggiani R.Anaerobic accumulation ofγ-aminobutyric acid in rice seedlings:Causes and Significance[J].Phytochemistry, 1995, 38 (5) :1147-1150.
[12] 白青云.低氧胁迫和盐胁迫下发芽粟谷γ-氨基丁酸富集机理和抗氧化性研究[D].南京:南京农业大学, 2009. [13] 马涛.采用脉冲强光制备发芽糙米的方法:中国, 201110054727.[P].2012-07-27. [14] 蒋静.脉冲强光技术对糙米发芽的影响研究[D].沈阳:沈阳农业大学, 2013. [15] 华泽田, 刘胜斌, 王芳, 等.响应面法优化留胚精米中积累γ-氨基丁酸的发芽条件[J].食品工业科技, 2013, 34 (1) :216-228. [16] 陈恩城, 张名位, 彭超英.比色法快速测定糙米γ-氨基丁酸含量研究[J].中国粮油学报, 2006, 21 (1) :125-127. [17] 房克敏, 李再贵, 袁汉成, 等.HPLC法测定发芽糙米中γ-氨基丁酸含量[J].食品科学, 2006, 27 (4) :208-211. [18] Sanket Joshi, Sanjay Yadav, Anjana J.Desai.Application of response surface methodology to evaluate the optimum medium components for the enhanced production of lichenysin by Bacillus licheniformis R2[J].Biochemical Engineering Journal, 2008, 41 (2) :122-127.
[19] 蒋静, 马涛.营养液培养糙米发芽富集GABA工艺条件优化[J].食品工业科技, 2013, 34 (5) :195-199. [20] 马涛, 陈伟玲.工艺条件对发芽糙米中γ-氨基丁酸含量的影响[J].食品工业科技, 2013, 34 (6) :289-295.
计量
- 文章访问数:
- HTML全文浏览量:
- PDF下载量: