γ-氨基丁酸及其在大豆发酵食品中的研究进展  

Research progress of gamma-amino butyric acid in fermented soybean product

作　　者：渠岩[1] 王夫杰[2] 李平兰[1] 鲁绯[2] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083 [2]北京市食品酿造研究所,北京100050

出　　处：《中国酿造》2010年第3期1-4,共4页China Brewing

基　　金：北京市优秀人才培养资助(20081D0105500030);北京市自然科学基金(6093022);北京市优秀人才资助计划(PYZZ091021001930)

摘　　要：介绍了γ-氨基丁酸(gamma-amino butyric acid,GABA)的分子结构、基本理化性质以及γ-氨基丁酸在益生方面的生理功能。对利用乳酸菌生产GABA以及大豆发酵食品中GABA的研究现状进行了阐述。最后对利用产GABA的乳酸菌提高大豆发酵食品中GABA含量的可行性作了分析和展望。The molecular structure, essential physiochemical properties, and physiological functions on prebiotics of gamma-amino butyric acid （GABA） were introduced in this paper. The research statuses of GABA in fermented soybean products and their production by lactic acid bacteria were introduced as well. Finally, the paper analyzed and forecasted the feasibility of increasing GABA in fermented soybean products with lactic acid bacteria.

关 键 词：Γ-氨基丁酸 大豆发酵食品 乳酸菌 

分 类 号：TS202.3[轻工技术与工程—食品科学]