两步酶法生产γ-氨基丁酸的研究  

Study on the Production of γ-Aminobutyric Acid by Two-step Enzymatic

作　　者：戴凤燕[1] 缪冶炼[1] 陈介余 米朕[1] 陈泉[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,江苏南京211816 [2]日本秋田县立大学生物资源学部

出　　处：《中国食品学报》2012年第2期46-52,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金委-广东省政府联合基金项目(U0733001);国家重点基础研究发展计划项目(973项目;2009CB724700)

摘　　要：提出两步酶法(包括发芽和均相反应2个阶段)生产γ-氨基丁酸(GABA)的新方法。以大豆为原料,采用两步酶法生产GABA,讨论了Ca2+对大豆发芽和均相反应过程中蛋白酶和谷氨酸脱羧酶活力,以及谷氨酸游离和GABA生成的影响。实验结果表明,不同浓度的Ca2+对这两种酶分别表现出激活和抑制作用。在发芽过程中,蛋白酶和谷氨酸脱羧酶的活力,以及GABA和游离谷氨酸的含量随发芽时间呈先上升后下降的趋势。在浸泡液CaCl2浓度3.0mmol/L、发芽时间60h的条件下,发芽大豆中GABA和游离谷氨酸的含量分别为111.9mg/(100g干物大豆)、224.8mg/(100g干物大豆)。在均相反应过程中,GABA和游离谷氨酸的含量增加。在固体含量20g/100mL、反应时间2h的条件下,游离谷氨酸含量在料液CaCl2浓度为1.0mmol/L时达到最大值369.9mg/(100g干物大豆),GABA含量在CaCl2浓度为3.0mmol/L时达到最大值316.1mg/(100g干物大豆)。采用两步酶法可充分发挥大豆内源酶的活力,生产出游离谷氨酸和GABA含量都较高的食品材料。Abstract A two-step enzymatic method including a germination step and a following homogeneous reaction step was proposed for producing of γ-aminobutyric acid（GABA）. GABA was produced with the novel method using soybean as the test material. Effects of Ca^2＋ on proteinase activity, glutamate decarboxylase （GAD） activity, glutamic-acid liberation and GABA production during the germination and homogeneous reaction were investigated. The experimental results showed that Ca2＋ might activate or inhibit the enzymes, depending on its concentration. In the germination, proteinase activity,GAD activity, GABA content and free glutamic-acid content had an increasing period and a decreasing period. Under the condition of a CaC12 concentration of soaking solution at 3.0 mmol/L and a germination time at 60 h, GABA content was 111.9 mg/（100g dry soybean）, and free glutamic-acid content was 224.8 mg/（100 g dry soybean）. In the homoge- neous reaction, the GABA and free glutamic-acid levels were further increased. Under the condition of a solid loading of reaction liquid at 20 g/100 mL and a reaction time at 2 h, the free glutamic-acid content reached a maximum of 369.9 mg/（100g dry soybean） when the CaC12 concentration of reaction liquid was 1.0 mmol/L, and the GABA content reached a maximum of 316.1 mg/（100 g dry soybean） when the CaC12 concentration of reaction liquid was 3.0 mmol/L. It was clear that the interior enzymes of soybean could be fully activated, and food ingredients rich in free glutamic-acid and GABA could be effectively produced by using the two-step enzymatic method.

关 键 词：大豆 发芽 均相反应 酶 Γ-氨基丁酸 游离谷氨酸 

分 类 号：TQ922[轻工技术与工程—发酵工程]