发芽糙米与稻谷的谷氨酸脱羧酶活力及γ-氨基丁酸含量比较  

Change of Glutamate Decarboxylase Activities and γ-aminobutyric Acid Contents of Brown Rice and Paddy-rice during Their Germination

作　　者：李冰冰[1] 王玉萍[1] 顾振新[1] 韩永斌[1] 蒋振辉[1] 

机构地区：[1]南京农业大学食品科技学院农业部农畜产品加工与质量控制重点开放实验室

出　　处：《食品与发酵工业》2006年第5期28-30,共3页Food and Fermentation Industries

基　　金：江苏省科技厅自然科学基金项目(BK2004097)资助

摘　　要：比较了糙米与稻谷发芽期间及培养结束后的静置过程中谷氨酸脱羧酶(GAD)活力、γ-氨基丁酸(GABA)及谷氨酸(Glu)含量变化情况。结果表明,糙米和稻谷在(32±1)℃条件下,以1.2 L/min的通气量,用含有0.1%L-谷氨酸、0.1%抗坏血酸的培养液浸渍发芽,生长速率和呼吸速率均以糙米为快。培养结束时,发芽糙米中GABA含量和Glu含量分别比发芽稻谷增加64.05%和14.68%,空气中放置8 h后发芽糙米中GABA含量比发芽结束时增加了24.32%,整个发芽和静置期间发芽糙米中GAD活力始终高于发芽稻谷。Paddy-rice and brown rice from Oryza stativa L. subsp.Japonaca were soaked into the solution with 0.1% Glu （glutamate） and 0.1% ASA （ascorbic acid） and aerated with air at a velocity of 1.2 L/min under （32 ± 1）℃ . Under these conditions, paddy- rice and brown rice germinated. GAD （glutamate decarboxylase） activities, contents of GABA （γ-aminobutyric acid） and Glu in brown rice and paddy-rice were analyzed during their germination and storage at room temperature and relative humidity. It was indicated that the growth rate and respiratory rate of brown rice were higher than those of paddy- rice. At the end of germination, the contents of GABA and Glu in brown rice were increased by 64.05 % and 14.68 %, respectively, as compared with those in paddy - rice. Stored at room temperature and relative humidity for 8 h, the content of GABA in brown rice was increased by 24.32%, compared with that at the beginning of storage. GAD activities in germinating brown rice were consistently higher than those in paddy- rice in the process of the germination and storage.

关 键 词：糙米 稻谷 谷氨酸脱羧酶(GAD)活力 Γ-氨基丁酸 谷氨酸 

分 类 号：TS210[轻工技术与工程—粮食、油脂及植物蛋白工程]