低氧联合酸胁迫红小豆/绿豆萌发富集GABA及富含GABA芽豆复配米饭的工艺优化

Use of Hypoxia Combined with Acid Stress to Enrich GABA in Adzuki/Mung Beans,and Optimization of GABA-rich Sprouted Bean/Rice Mixture Processing Conditions

为了研究低氧联合酸胁迫对红小豆和绿豆GABA富集的作用,采用单因素对萌发时间、萌发温度、低氧时间和L-谷氨酸浓度进行考察,在确定高GABA芽豆的胁迫条件基础上,将富含GABA红小豆、绿豆与大米进行复配,利用D-混料设计优化芽豆米饭配方工艺。结果显示,低氧联合酸胁迫对红小豆、绿豆富集GABA有积极促进作用,在萌发时间48 h、萌发温度40℃、低氧时间15 h和L-谷氨酸浓度2.5 mg/mL条件下,萌发红小豆中GABA高达158.32±3.24 mg/100 g。绿豆胁迫条件为萌发时间24 h、萌发温度35℃、低氧时间15 h和L-谷氨酸浓度2.5 mg/mL时,其中GABA含量最高为141.57±4.35 mg/100 g。在此基础上,通过D-混料设计优化确定了复配芽豆米饭的最佳配方为:大米76%、萌发绿豆11%、萌发红小豆13%,此条件下,芽豆米饭GABA含量为23.73±1.03 mg/100 g,感官评分均值为88.76±2.47,制得的芽豆米饭口感、色泽、香味均在可接受范围内,且积累了GABA活性成分,提升了芽豆米饭的营养及功能特性,为进一步开发杂粮复配米饭提供理论参考。

In order to study the effect of hypoxia combined with acid stress on GABA enrichment in adzuki bean and mung bean,germination time,germination temperature,hypoxia time and L-glutamic acid concentration were investigated by single factor.Based on the stress conditions identified for high GABA sprouted beans,GABA-enriched adzuki and mung beans were mixed with rice,and D-mixture design was used to optimize processing conditions for these sprouted bean/rice mixtures.Results showed that hypoxia combined with acid stress promoted GABA enrichment in adzuki and mung beans.In sprouted adzuki beans,GABA reached levels as high as 158.32±3.24 mg/100 g under the germination time of 48 h,germination temperature of 40℃,15 h exposure to hypoxia,and L-glutamic acid concentration of 2.5 mg/mL.Mung bean stress conditions were:Germination time of 24 h,germination temperature of 35℃,15 h exposure to hypoxia,and L�glutamic acid concentration of 2.5 mg/mL,the content of GABA was 141.57±4.35 mg/100 g.On this basis,the sprouted beans and rice formulation was optimized by D-mixture design as follows:Rice 76%,sprouted mung beans 11%,and sprouted adzuki beans 13%.Under this composition,the GABA content of sprouted bean/rice mixture was 23.73±1.03 mg/100 g,and the average sensory score was 88.76±2.47.The taste,color,and aroma of the sprouted bean/rice mixture fell within acceptable ranges,and the active ingredient GABA was enriched,enhancing the nutritional and functional properties of sprouted beans/rice.This study provided a theoretical reference for the further development of rice/grain mixtures.