摘要
研究了胰蛋白酶水解米胚蛋白富集γ-氨基丁酸(GABA)的工艺,通过单因素实验和正交实验等确定了最佳的米胚芽水解并富集GABA的工艺条件,即料水比为1/14,温度为40℃,加酶量为4080U/100g米胚芽,反应7h后,加入1.5g/100ml的米胚芽,40℃继续反应6h,GABA产量可达2.26g/100g,比未富集前的0.028g/100g提高了80倍。
The accumulation condition of γ-aminobutyric acid in rice germ by hydrolysis of tripsinase were studied. The optimum conditions were: temperature 45℃, pH8.0, and the ratio of rice germ to water 1/14. After 7h of hydrolyzing, 1.5g/ 100ml of rice germ were added to the solution and reacted continually for 6h. The content of γ-GABA in rice germ could reach as high as 2.26g/100g from the original 0.028g/100g.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2005年第2期127-130,共4页
Food Science
关键词
大米胚芽
氨基丁酸
胰蛋白酶
富集
γ-aminobutyric acid
rice germ
trypsinase
accumulation
