摘要
采用单因素和正交试验法考察并优化了各种条件对发芽糙米中γ-氨基丁酸(γ-aminobutyric acid,简称GABA)含量的影响,确定了发芽糙米中GABA含量达到最高时的发芽条件。结果表明:浸泡12 h后,糙米吸水基本达到饱和,浸泡温度为30℃时,糙米吸水较快且不影响糙米感官品质。糙米最佳发芽条件为:发芽温度30℃、发芽时间24 h、pH5.5、谷氨酸钠浓度12 mmol/L、钙离子浓度0.5%,在该条件下,发芽糙米中GABA的含量可达63.34 mg/100g(干基)。整个制备过程操作简便,适合于工业化生产。
Effect of different conditions on the content of γ-aminobutyric acid （GABA） in germinated brown rice （GBR） were investigated and optimized by the experiments of single factor test and orthogonal test, and the germinated condition that achieved the highest content of GABA was determined. After soaking for 12 h, the water absorption of brown rice almost reached the saturation. When the soaking temperature was 30 %, moisture was imbibed quickly by the brown rice （BR） and the sensory quality of BR was not affected. The optimum germinated condition of BR： the germination temperature was 30 %, the germination time was 24 h, pH was 5.5, the concentration of MSG was 12 mmol/L and the concentration of Ca2＋ was 0.5%. Under this condition, the content of GABA in GBR soared to 63.34 mg/100 g. The whole process was easy, simple and suitable for industrialization.
出处
《食品科技》
CAS
北大核心
2014年第7期152-157,共6页
Food Science and Technology
基金
2012年广州市发展和改革委员会科技项目
广东省科技计划项目(2012A070500019)
2013年华南理工大学SRP项目
