摘要
用糙米作为原料,控制发芽条件以富集γ-氨基丁酸。通过单因素和Box-Behnken响应面试验考察浸泡温度与时间、发芽温度与时间等因素对γ-氨基丁酸富集的影响,得出糙米发芽的最优工艺参数。通过响应面建立浸泡温度与时间、发芽温度与时间等因素与γ-氨基丁酸含量间的二次回归多项式,该多项式可较准确地预测在糙米发芽过程中的γ-氨基丁酸含量。结论显示,在浸泡温度34℃、浸泡时间21 h、发芽温度33℃以及发芽时间26 h的条件下,发芽糙米γ-氨基丁酸含量可达189.58 mg/100 g,为未发芽糙米的2.21倍。
An optimization forγ-aminobutyric acid （GABA） accumulation of germinated brown rice was produced by controlling germination conditions of brown rice used as raw material. Effects of soaking temperature and time as well as germination temperature and time on GABA accumulation in germinated brown rice were investigated via single factor test and central composite design. Interactive effects of the germination parameters were analyzed by response surface method. A quadratic polynomial model was established for GABA content in germinated brown rice based on the above variables, which showed high reliability in predicting GABA content during germination. The optimum conditions for germination were gained as follows： soaking temperature 34℃, soaking time 21 h, germination temperature 33℃ and germination time 26 h. Under the optimal conditions, the GABA content in germinated brown rice reached 189.58 mg/100 g, which was 2.21 times higher than that in dried brown rice.
出处
《食品研究与开发》
CAS
北大核心
2013年第2期10-16,64,共8页
Food Research and Development
