糙米酵素发酵工艺对γ-氨基丁酸和谷胱甘肽含量影响研究  

Effect of Ferment Processing of Rice Bran Leaven on the Content of γ-Amino Butyric Acid and Glutathione

作　　者：李志江[1] 关琛[1] 翟爱华[1] 刘勇[2] 

机构地区：[1]黑龙江八一农垦大学食品学院,黑龙江大庆163319 [2]黑龙江八一农垦大学信息技术学院,黑龙江大庆163319

出　　处：《农产品加工（创新版）（中）》2014年第1期6-8,11,共4页Farm Products Processing

基　　金：黑龙江省农垦总局科学技术研究项目(HNK10KF-06)

摘　　要：以糙米为主要原料,经调制后接入酵母菌发酵,研究发酵温度、时间和接种量等工艺对γ-氨基丁酸和谷胱甘肽含量的影响情况,并采用单因素及正交试验方法优化试验。结果表明,在发酵温度为30℃,发酵时间为6 h和酵母接种量为4%最优组合时,γ-氨基丁酸含量可达0.85 mg/mL,而谷胱甘肽含量可达2.97μg/mL。The contents of γ-Amino butyric acid （GABA） and glutathione （GSH） are investigated during ferment processing of rice bran leaven, which is produced by yeast using the rice bran as the predominant material. The methods of the single and orthogonal experiment are used to optimize the ferment condition, such as ferment temperature, time, and inoculums. The results show that the contents of GABA and GSH are 0.85 mg/mL and 2.97μg/mL, respectively, at the optimized conditions of 30 ℃, 6 h and 4% inoculums.

关 键 词：糙米酵素 Γ-氨基丁酸 谷胱甘肽 

分 类 号：TS201[轻工技术与工程—食品科学]