香蕉成熟过程中谷氨酸脱羧酶活力的变化规律  

Change Pattern of the Glutamate Decarboxylase Activity in Banana During Maturation

作　　者：戴凤燕[1] 缪冶炼[1] 陈介余 米朕[1] 

机构地区：[1]南京工业大学食品与轻工学院材料化学工程国家重点实验室,南京210009 [2]日本秋田县立大学生物资源学部

出　　处：《中国食品学报》2010年第6期81-86,共6页Journal of Chinese Institute Of Food Science and Technology

摘　　要：香蕉是深受人们喜爱的水果。与其它水果相比,香蕉含有较高的谷氨酸脱羧酶(GAD)活力。为了利用香蕉中的GAD进行富含γ-氨基丁酸食品的酶法生产。首先调查温度、pH、Ca2+对香蕉中GAD活力的影响,然后探讨香蕉成熟过程中GAD活力的变化规律。试验结果表明,香蕉中GAD的最适温度为37℃,最适pH 5.5。当Ca2+浓度低于45 mg/L时,对GAD有激活作用。香蕉采后存放过程中,其可溶性糖含量逐渐增加到65.4%,d.b.。GAD活力随可溶性糖含量的变化分为上升和下降2个阶段,当可溶性糖含量为56.1%,d.b.时,GAD活力达到最大值2.5 U/g。Banana is a popular fruit in the world.It contains more glutamate decarboxylase（GAD） than other fruits.In order to develop an enzymatic technology for the production of γ-aminobutyric acid-rich-foods,the effects of temperature,pH and Ca2＋ on the activity of GAD contained in banana were investigated,and the change pattern of GAD activity during maturation process of banana was discussed.Experimental results showed that the GAD of banana had an optimum temperature of 37 ℃ and optimum pH of 5.5.Ca2＋ at a concentration lower than 45 mg/L had an activation to the GAD.The soluble sugar content of banana increased gradually to a maximum of 65.4%,d.b during its storage.The GAD activity changed with soluble sugar content in two steps,i.e.an increase step and a decrease step.It reached a maximum of 2.5 U/g when the soluble sugar content was 56.1%.

关 键 词：香蕉 可溶性糖 谷氨酸脱羧酶 Γ-氨基丁酸 功能性食品 

分 类 号：S668.1[农业科学—果树学]