低氧联合酸胁迫红小豆/绿豆萌发富集GABA及富含GABA芽豆复配米饭的工艺优化  

Use of Hypoxia Combined with Acid Stress to Enrich GABA in Adzuki/Mung Beans,and Optimization of GABA-rich Sprouted Bean/Rice Mixture Processing Conditions

作　　者：姜秀杰[1,2] 许庆鹏 张家瑜 王杰 吴睿喆[1] 邵海益 迟晓星 曹冬梅[1,2] 张东杰 JIANG Xiujie;XU Qingpeng;ZHANG Jiayu;WANG Jie;WU Ruizhe;SHAO Haiyi;CHI Xiaoxing;CAO Dongmei;ZHANG Dongjie(College of Food Science,Heilongjiang Bayi Agricultural University,Daqing 163319,China;National Research for Grain Engineering Technology,Heilongjiang Bayi Agricultural University,Daqing 163319,China)

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国家杂粮工程技术研究中心,黑龙江大庆163319

出　　处：《食品工业科技》2024年第11期151-158,共8页Science and Technology of Food Industry

基　　金：黑龙江省“百千万”工程科技重大专项(2021ZX12B06);黑龙江省自然科学基金研究团队项目(TD2020C003);学成、引进人才科研启动计划项目(杂粮/主粮膳食因子活性保持技术及生理功效评价:XYB202210);黑龙江八一农垦大学“三纵”基础培育项目(ZRCPY202122);大学生创新创业训练计划项目(低温联合糖胁迫下萌发红小豆γ-氨基丁酸富集技术及产品开发研究:S202310223070)。

摘　　要：为了研究低氧联合酸胁迫对红小豆和绿豆GABA富集的作用,采用单因素对萌发时间、萌发温度、低氧时间和L-谷氨酸浓度进行考察,在确定高GABA芽豆的胁迫条件基础上,将富含GABA红小豆、绿豆与大米进行复配,利用D-混料设计优化芽豆米饭配方工艺。结果显示,低氧联合酸胁迫对红小豆、绿豆富集GABA有积极促进作用,在萌发时间48 h、萌发温度40℃、低氧时间15 h和L-谷氨酸浓度2.5 mg/mL条件下,萌发红小豆中GABA高达158.32±3.24 mg/100 g。绿豆胁迫条件为萌发时间24 h、萌发温度35℃、低氧时间15 h和L-谷氨酸浓度2.5 mg/mL时,其中GABA含量最高为141.57±4.35 mg/100 g。在此基础上,通过D-混料设计优化确定了复配芽豆米饭的最佳配方为:大米76%、萌发绿豆11%、萌发红小豆13%,此条件下,芽豆米饭GABA含量为23.73±1.03 mg/100 g,感官评分均值为88.76±2.47,制得的芽豆米饭口感、色泽、香味均在可接受范围内,且积累了GABA活性成分,提升了芽豆米饭的营养及功能特性,为进一步开发杂粮复配米饭提供理论参考。In order to study the effect of hypoxia combined with acid stress on GABA enrichment in adzuki bean and mung bean,germination time,germination temperature,hypoxia time and L-glutamic acid concentration were investigated by single factor.Based on the stress conditions identified for high GABA sprouted beans,GABA-enriched adzuki and mung beans were mixed with rice,and D-mixture design was used to optimize processing conditions for these sprouted bean/rice mixtures.Results showed that hypoxia combined with acid stress promoted GABA enrichment in adzuki and mung beans.In sprouted adzuki beans,GABA reached levels as high as 158.32±3.24 mg/100 g under the germination time of 48 h,germination temperature of 40℃,15 h exposure to hypoxia,and L-glutamic acid concentration of 2.5 mg/mL.Mung bean stress conditions were:Germination time of 24 h,germination temperature of 35℃,15 h exposure to hypoxia,and L�glutamic acid concentration of 2.5 mg/mL,the content of GABA was 141.57±4.35 mg/100 g.On this basis,the sprouted beans and rice formulation was optimized by D-mixture design as follows:Rice 76%,sprouted mung beans 11%,and sprouted adzuki beans 13%.Under this composition,the GABA content of sprouted bean/rice mixture was 23.73±1.03 mg/100 g,and the average sensory score was 88.76±2.47.The taste,color,and aroma of the sprouted bean/rice mixture fell within acceptable ranges,and the active ingredient GABA was enriched,enhancing the nutritional and functional properties of sprouted beans/rice.This study provided a theoretical reference for the further development of rice/grain mixtures.

关 键 词：红小豆 绿豆 低氧胁迫 GABA 芽豆米饭 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]