摘要
为了探究真空处理富集发芽豌豆GABA的工艺条件,以豌豆为原料,考察浸泡时间、真空时间、发芽温度及真空时段4个因素对豌豆富集GABA含量的影响。在单因素实验基础上,采用响应面法优化豌豆真空协同发芽富集GABA工艺参数。结果表明:在浸泡时间10 h、真空时间8 h、发芽温度35℃、真空时段0~5 h条件下,豌豆GABA含量高达(210.72±7.05)mg/100 g,是原料GABA含量的2.79倍,是发芽豌豆的1.65倍。说明真空处理可以高效富集豌豆GABA,以期为富含GABA豌豆功能性产品的开发提供技术参考。
In order to explore the technological conditions of GABA enriched in pea by vacuum treatment,the effects of four factors:soaking time,vacuum time,germination temperature and vacuum period on GABA content in pea were investigated.On the basis of single factor experiments,the response surface method was used to optimize the process parameters to enrich GABA of pea by vacuum synergistic germination.The results showed that under the conditions of soaking time 10 h,vacuum time 8 h,germination temperature 35℃and vacuum period 0~5 h,the content of GABA in pea was(210.72±7.05)mg/100 g,which was 2.79 times of the content of raw GABA and 1.65 times of that of sprouted pea.It indicated that vacuum treatment could efficiently enrich pea GABA,with a view to provide a technical reference for the development of functional products rich in GABA peas.
作者
姜秀杰
张桂芳
张东杰
JIANG Xiujie;ZHANG Guifang;ZHANG Dongjie(National Coarse Cereals Engineering Research Center,Heilongjiang Bayi Agricultural University,Key Laboratory of Agro-Products Processing and Quality Safety of Heilongjiang Province,Daqing 163319,China;College of Food Science,Heilongjiang Bayi Agricultural University,Daqing 163319,China)
出处
《食品科技》
CAS
北大核心
2020年第5期58-63,共6页
Food Science and Technology
基金
国家重点研发计划项目(2018YFE0206300)。
