干旱区生态环境知识资源中心(Arid): 优化催芽温度及CaCl_2溶液浓度提高发芽小米中gamma-氨基丁酸含量

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	优化催芽温度及CaCl_2溶液浓度提高发芽小米中gamma-氨基丁酸含量
其他题名	Optimization of germination temperature and CaCl_2 concentration to improve gamma-amino butyric acid content in germination millet
	程建军; 徐丽; 欧才智; 郭莲东; 张高鹏; 倪春蕾; 丁阳月; 江连洲
来源期刊	农业工程学报
ISSN	1002-6819
出版年	2019
卷号	35 期号:3 页码:301-308
中文摘要	gamma-氨基丁酸(gamma-amino butyric acid,GABA)是一种非蛋白质氨基酸,具有多种生理活性.为进一步提升富含GABA食品的市场占有率,以小米为原料,通过发芽处理提高小米的营养价值,提高GABA的含量.为提高发芽小米中GABA的含量,通过单因素试验、Plackett-Burman因素筛选试验、最陡爬坡试验和响应面试验,优化发芽条件提高小米中GABA含量.在单因素试验的基础上,经过Plackett-Burman设计筛选出对GABA含量影响显著的3个因素:浸泡时间、CaCl_2溶液浓度和发芽温度.经最陡爬坡试验,确定对GABA含量影响显著的三因素在响应面中心点水平:浸泡时间13 h、CaCl_2溶液浓度3.5 mmol/L和发芽温度31℃.经响应面优化试验得出发芽小米积累GABA的最优工艺条件为:浸泡时间13 h、浸泡温度35 ℃、CaCl_2溶液浓度3.5 mmol/L、发芽时间48 h和发芽温度31 ℃,此时制得的发芽小米中GABA质量分数为251.46 mg/100 g,比小米中的初始GABA质量分数86.72 mg/100 g提高了2.90倍.研究结果得到了最佳小米发芽条件,为富含GABA健康小米食品的制备提供理论支持.
英文摘要	Millet is an ancient crop and used as a staple food grain in many semi-arid and tropical areas of the world due to its strong vitality in drought prone areas and very poor soils where other crops fail to grow. Because of its varieties essential nutrients for the human body, and suitable ratio of nutrients, millet has been considered extensively an ideal source of nutrition. gamma-amino butyric acid, a non-protein amino acid with four-carbon components, has showed many health benefits. Germination is a biochemical process that can improve effectively the nutrients in whole grains. Especially, germination can increase the content of-amino butyric acid of cereals. The germinated millet is a potential source of functional food. To improve the content of the gamma-amino butyric acid in germinated millet, the optimal technological conditions was performed through the single factor experiment, Plackett-Burman experiment, steepest ascent path experiment and response surface methodology. Through the Single factor experiment, the optimum level of each factor was soaking time of 12 h, soaking temperature of 35℃, CaCl_2 concentration of 3 mmol/L, germination time of 48 h and germination temperature of 35℃. On the base of the single factor experiment, soaking time, CaCl_2 concentration and germination temperature which affected significantly the content of the gamma-amino butyric acid were selected through the Plackett-Burman experiment. By use of Minitab software, a first-order model was fitted to the date obtained from the experiment. The effects of the five factors: soaking time(A), soaking temperature(B), CaCl_2 concentration(C), germination time(D) and germination temperature(E) were calculated to be GABA = 175.8 - 7.11A - 0.680B +16.85C - 0.365D + 3.894E. At the same time, the first-order linear model of all factors and the content of gamma- amino butyric acid were formulated according to the results. Based on the formula and the three important effect factors above, the steepest ascent path experiment was carried out to determine the levels that affected significantly(P<0.05) the content of gamma- amino butyric acid at the central point of response surface experiment. It was obtained that the optimal processing for the accumulation of gamma-amino butyric acid in germinated millet. The millet was soaked in 3.5 mmol/L CaCl_2 solution at 35℃ for 13 h and germinated at 31℃ for 48 h. The content of gamma-amino butyric acid was obtained 251.46 mg/100 g in germinated millet under optimized condition, which was 2.90 times higher than the initial gamma-amino butyric acid 86.72 mg/100 g. The maximum predicted value 254.19 mg/100 g of GABA content in germinated millet obtained by Response surface methodology was close to the actual value 249.47 mg/100 g, indicating that the formula designed by Response surface methodology was close to the actual situation and the suitability of the formula to be used in optimizing the conditions of germination for the millet. It can be seen that the Single factor experiment, Plackett-Burman experiment, Steepest ascent path experiment and Response surface methodology can effectively screen and optimize the significant factors affecting the GABA content in the germinated millet, and greatly increase the GABA content.
中文关键词	农产品 ; 品质控制 ; 氨基酸 ; 小米 ; 发芽 ; gamma-氨基丁酸 ; Plackett-Burman试验
英文关键词	agricultural products, quality control, amino acid, millet germinated gamma-amino butyric acid Plackett-Burman experiment
语种	中文
国家	中国
收录类别	CSCD
WOS类目	FOOD SCIENCE TECHNOLOGY
WOS研究方向	Food Science & Technology
CSCD记录号	CSCD:6421095
资源类型	期刊论文
条目标识符	http://119.78.100.177/qdio/handle/2XILL650/239332
作者单位	东北农业大学食品学院, 哈尔滨, 黑龙江 150030, 中国
推荐引用方式 GB/T 7714	程建军,徐丽,欧才智,等. 优化催芽温度及CaCl_2溶液浓度提高发芽小米中gamma-氨基丁酸含量[J],2019,35(3):301-308.
APA	程建军.,徐丽.,欧才智.,郭莲东.,张高鹏.,...&江连洲.(2019).优化催芽温度及CaCl_2溶液浓度提高发芽小米中gamma-氨基丁酸含量.农业工程学报,35(3),301-308.
MLA	程建军,et al."优化催芽温度及CaCl_2溶液浓度提高发芽小米中gamma-氨基丁酸含量".农业工程学报 35.3(2019):301-308.