胰蛋白酶水解富集米胚芽中γ-氨基丁酸的研究  

Study on Accumulation of γ-Aminobutyric Acid in Rice Germ by Hydrolysis of Trypsinase

作　　者：张晖[1] 姚惠源[1] 

机构地区：[1]江南大学食品学院,江苏无锡214036

出　　处：《食品科学》2005年第2期127-130,共4页Food Science

摘　　要：研究了胰蛋白酶水解米胚蛋白富集γ-氨基丁酸(GABA)的工艺,通过单因素实验和正交实验等确定了最佳的米胚芽水解并富集GABA的工艺条件,即料水比为1/14,温度为40℃,加酶量为4080U/100g米胚芽,反应7h后,加入1.5g/100ml的米胚芽,40℃继续反应6h,GABA产量可达2.26g/100g,比未富集前的0.028g/100g提高了80倍。The accumulation condition of γ-aminobutyric acid in rice germ by hydrolysis of tripsinase were studied. The optimum conditions were: temperature 45℃, pH8.0, and the ratio of rice germ to water 1/14. After 7h of hydrolyzing, 1.5g/ 100ml of rice germ were added to the solution and reacted continually for 6h. The content of γ-GABA in rice germ could reach as high as 2.26g/100g from the original 0.028g/100g.

关 键 词：大米胚芽 氨基丁酸 胰蛋白酶 富集 

分 类 号：O629.71[理学—有机化学]