γ-氨基丁酸的功能特性及其在食品原料中的富集技术研究进展  

Progress on the Functional Properties of γ-aminobutyric Acid and Its Enrichment Technology in Food Raw Materials

作　　者：陈恩成[1] 张名位[1] 彭超英[2] 池建伟[1] 

机构地区：[1]广东省农业科学院生物技术研究所农业部功能食品重点开放实验室,广东广州510640 [2]华南理工大学食品与生物工程学院,广东广州510641

出　　处：《湖北农学院学报》2004年第4期316-320,共5页Journal of Hubei Agricultural College

基　　金：广东省国际合作资助项目(2003C50210)

摘　　要：γ 氨基丁酸(GABA)是一种非蛋白质氨基酸,对人体具有多种生理功能。综述了GABA的生理功能、形成机理及影响其富集的因素,并介绍了食品原料中GABA富集技术最新研究进展。γ-aminobutyric acid, a kind of non-protein amino acids, has many physiologic functions to human body. The latest research on the physiologic functions, the formation mechanism of γ-aminobutyric acid and its influence factors were reviewed. The enrichment technology of γ-aminobutyric acid in food raw materials was also summarized.

关 键 词：Γ-氨基丁酸 生理功能 食品原料 富集技术 形成机理 

分 类 号：TS201.2[轻工技术与工程—食品科学]