香蕉果皮中谷氨酸脱羧酶的活力及分布  

Activity and Distribution of Glutamate Decarboxylase in Banana Peel

作　　者：王琲[1] 缪冶炼[1] 陈介余 方瀚标 王骥宁 

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,南京211816 [2]日本秋田县立大学生物资源学部 [3]南京工业大学经济管理学院,南京211816

出　　处：《中国食品学报》2014年第3期211-217,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家重点基础研究发展计划(973项目;2009CB724700);国家自然科学基金项目(71173103/G0310)

摘　　要：为了开发香蕉果皮中谷氨酸脱羧酶(GAD)的高效提取技术,以香蕉果皮为对象,测定了可溶性糖含量和GAD活力在香蕉成熟过程中的变化,并在此基础上探讨了GAD活力与可溶性糖含量的关系以及香蕉催熟对GAD活力的影响,分析了果皮中GAD的分布状态。试验结果表明,香蕉果皮的可溶性糖含量和GAD活力随香蕉的成熟而增加。香蕉催熟改变了果皮中GAD活力随可溶性糖含量的变化模式,提高了GAD活力。催熟香蕉果皮的GAD活力在可溶性糖含量为41.0%时达最大值10.2 U/g。香蕉果皮中,果皮层的GAD活力和比活力均高于角质层和近果肉层。本文为香蕉果皮中GAD的高效提取及其在GABA生产中的应用提供了技术依据。In order to develop a technology for the efficient extraction of GAD from banana peel,the changes of soluble-sugar content and GAD activity in banana peel during the maturation of banana were investigated.The relationship between GAD activity and soluble-sugar content,and the effect of maturation acceleration on GAD activity were discussed.The distribution of GAD in peel was also analyzed.Experimental results showed that the GAD activity and the soluble-sugar content in banana peel increased during the maturation of banana.The maturation acceleration of banana influenced the change pattern of GAD activity with soluble-sugar content in banana peel,and improved the GAD activity.After maturation acceleration,the peel of maturated banana had a maximum GAD activity of 10.2 U/g at the solublesugar content of 41.0%.In banana peel,the peel region contained a higher GAD activity and specific activity than the cuticle region and the nearly-pulp region.The basic information are useful applicable for the efficient extraction of GAD from banana peel and its application in GABA production.

关 键 词：香蕉果皮 谷氨酸脱羧酶 可溶性糖 催熟 Γ-氨基丁酸 

分 类 号：TS201.2[轻工技术与工程—食品科学]