摘要
利用微酸性电解水对小米进行发芽,在单因素试验的基础上,通过响应面法优化富集γ-氨基丁酸的条件,得到最优发芽条件为有效氯浓度24.00 mg/L、发芽时间40.5 h、发芽温度29℃、浸泡时间10.5 h,此时γ-氨基丁酸含量为(109.72±0.16)mg/100 g,是未发芽时γ-氨基丁酸含量(64.27±0.05)mg/100 g的1.7倍,为后期开发富含γ-氨基丁酸的发芽小米产品提供了技术参考。
Slightly acidic electrolyzed water was used to germinate the millet. On the basis of single factor test, the enrichment conditions of γ-aminobutyric acid were optimized by response surface method. The optimal germination conditions were as follows: available chlorine concentration 24.00 mg/L, germination time 40.5 h, germination temperature 29 ℃, soaking time 10.5 h. Under these conditions, the content of γ-aminobutyric acid was(109.72±0.16) mg/100 g, which was 1.7 times of that of ungerminated millet(64.27±0.05) mg/100 g. It provided a technical reference for the later development of germinated millet products rich in γ-aminobutyric acid.
作者
华建业
饶欢
马淑红
郝建雄
钱睿堃
于莉娜
HUA Jian-ye;RAO Huan;MA Shu-hong;HAO Jian-xiong;QIAN Rui-kun;YU Li-na(College of Food and Biology,Hebei University of Science and Technology,Shijiazhuang 050000,Hebei,China;Hebei Tongfu Health Industry Co.,Ltd.,Shijiazhuang 050000,Hebei,China)
出处
《粮食与油脂》
北大核心
2022年第10期17-21,共5页
Cereals & Oils
基金
河北省科技厅重点研发计划(19227110D)
石家庄市科学技术研究与发展计划(211170332A)。
关键词
微酸性电解水
发芽
小米
Γ-氨基丁酸
优化
slightly acidic electrolyzed water
germination
millet
γ-aminobutyric acid
optimization
