优化催芽温度及CaCl_2溶液浓度提高发芽小米中γ-氨基丁酸含量
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摘要
氨基丁酸(γ-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3.5mmol/L、发芽时间48h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。
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.γ-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 γ-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 γ-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),Ca Cl2 concentration(C),germination time(D) and germination temperature(E) were calculated to be GABA = 175.8 – 7.11 A – 0.680 B +16.85 C – 0.365 D + 3.894 E.At the same time,the first-order linear model of all factors and the content of γ-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 γ-amino butyric acid at the central point of response surface experiment.It was obtained that the optimal processing for the accumulation of γ-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 γ-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 γ-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.
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.γ-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 γ-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 γ-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),Ca Cl2 concentration(C),germination time(D) and germination temperature(E) were calculated to be GABA = 175.8 – 7.11 A – 0.680 B +16.85 C – 0.365 D + 3.894 E.At the same time,the first-order linear model of all factors and the content of γ-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 γ-amino butyric acid at the central point of response surface experiment.It was obtained that the optimal processing for the accumulation of γ-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 γ-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 γ-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.
引文
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[20]盛文军,毕阳,冯丽丹,等.沙棘渣制备微晶纤维素的酶解条件优化[J].食品科学,2017,38(20):154-160.Sheng Wenjun,Bi Yang,Feng Lidan,et al.Optimization of enzymatic hydrolysis conditions for preparation of microcrystalline cellulose from seabuckthorn pomace[J].Food Science,2017,38(20):154-160.(in Chinese with English abstract)
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[24]王维坚,马中苏,孟凡刚,等.发芽糙米浸泡工艺的研究[J].吉林粮食高等专科学校学报,2003,18(4):7-10.Wang Weijian,Ma Zhongsu,Meng Fangang,et al.A study on soaking processing in the production of the germinated brown rice[J].Journal of Jilin Grain College,2003,18(4):7-10.(in Chinese with English abstract)
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[2]薛月圆,李鹏,林勤保.小米的化学成分及物理性质的研究进展[J].中国粮油学报,2008,23(3):199-203.Xue Yueyuan,Li Peng,Lin Qinbao.Research evolution on chemical component and physical character of foxtail millet[J].Journal of the Chinese Cereals and Oils Association,2008,23(3):199-203.(in Chinese with English abstract)
[3]李暮男,兰凤英.小米的营养保健功能及产品开发[J].农业工程,2017,7(2):84-90.Li Munan,Lan Fengying.Nutritional health function and product development of millet[J].Agricultural Engineering,2017,7(2):84-90.(in Chinese with English abstract)
[4]毛健,马海乐.大豆发芽富集γ-氨基丁酸的工艺优化[J].食品科学,2009,30(24):227-231.Mao Jian,Ma Haile.Optimization of technological conditions onγ-aminobutyric accumulation in germinated soybean[J].Food Science,2009,30(24):227-231.(in Chinese with English abstract)
[5]申迎宾,范子剑,麻浩.响应面法优化发芽豇豆积累γ-氨基丁酸工艺条件的研究[J].食品科学,2010,31(2):10-16.Shen Yingbin,Fan Zijian,Ma Hao.Optimization of GABAaccumulation during cowpea germination by response surface methodology[J].Food Science,2010,31(2):10-16.(in Chinese with English abstract)
[6]Defeudis F V.γ-aminobutyric acid and cardiovascular function[J].Experientia,1983,39(8):845-849.
[7]Li X,Hao J,Liu X,et al.Effect of the treatment by slightly acidic electrolyzed water on the accumulation ofγ-aminobutyric acid in germinated brown millet[J].Food Chemistry,2015,186:249-255.
[8]Paucar-Menacho L M,Martínez-Villaluenga C,Due?as M,et al.Optimization of germination time and temperature to maximize the content of bioactive compounds and the antioxidant activity of purple corn(Zea mays L.)by response surface methodology[J].LWT-Food Science and Technology2016,76:236-244.
[9]吕莹果,张晖,王立,等.植物中γ-氨基丁酸的代谢和功能[J].中国食品添加剂,2010(1):92-99.Lv Yingguo,Zhang Hui,Wang Li,et al.Metabolism and functions ofγ-aminobutyric in plants[J].China Food Additives,2010(1):92-99.(in Chinese with English abstract)
[10]Mariko T,Hiroshi E.How and why does tomato accumulate a large amount of GABA in the fruit?[J].Frontiers in Plant Science,2015,6:612.
[11]BouchéN,Fromm H.GABA in plants:Just a metabolite?[J].Trends in Plant Science,2004,9(3):110-115.
[12]Ding J,Yang T,Feng H,et al.Enhancing contents ofγ-aminobutyric acid(GABA)and other micronutrients in dehulled rice during germination under normoxic and hypoxic conditions[J].Journal of Agricultural and Food Chemistry,2016,64(5):1094-1102.
[13]Shelpbarry J,Bozzogale G,Trobacherchristopher P,et al.Strategies and tools for studying the metabolism and function ofγ-aminobutyrate in plants.II.integrated analysis[J].Botanique,2012,90(8):651-668.
[14]Liu L L,Zhai H Q,Wan J M.Accumulation of gamma-aminobutyric acid in giant-embryo rice grain in relation to glutamate decarboxylase activity and its gene expression during water soaking[J].Cereal Chemistry,2007,82(4):1-2.
[15]张名位,陈恩成,张雁,等.籼型黑米萌芽积累γ-氨基丁酸的工艺条件研究[J].农业工程学报,2007,23(3):213-218.Zhang Mingwei,Chen Encheng,Zhang Yan,et al.Effect of technological conditions onγ-amino butyric acid accumulation in germinated indica black rice[J].Transactions of the Chinese Society of Agricultural Engineering(Transactions of the CSAE),2007,23(3):213-218.(in Chinese with English abstract)
[16]马涛,陈伟玲.工艺条件对发芽糙米中γ-氨基丁酸含量的影响[J].食品工业科技,2013,34(6):289-292,295.Ma Tao,Chen Weiling.Influence of the process conditions on the content ofγ-aminobutyric acid from geminated brown rice[J].Science and Technology of Food Industry,2013,34(6):289-292,295.(in Chinese with English abstract)
[17]李云龙,胡俊君,李红梅,等.响应面法优化萌发荞麦γ-氨基丁酸含量的工艺[J].中国食品学报,2013,13(6):123-128.Li Yunlong,Hu Junjun,Li Hongmei,et al.Optimization of theγ-aminobutyric acid(GABA)increasing technology in buckwheat seed by response surface methodology[J].Journal of Chinese Institute of Food Science and Technology,2013,13(6):123-128.(in Chinese with English abstract)
[18]Seema Sharma,Dharmesh C Saxena,Charanjit S Riar.Analysing the effect of germination on phenolics,dietary fibres,minerals andγ-amino butyric acid contents of barnyard millet(Echinochloa frumentaceae)[J].Food Bioscience,2016,13:60-68.
[19]Sharma S,Saxena D C,Riar C S.Using combined optimization,GC-MS and analytical technique to analyze the germination effect on phenolics,dietary fibers,minerals and GABA contents of Kodo millet(Paspalum scrobiculatum)[J].Food Chemistry,2017,233:20-28.
[20]盛文军,毕阳,冯丽丹,等.沙棘渣制备微晶纤维素的酶解条件优化[J].食品科学,2017,38(20):154-160.Sheng Wenjun,Bi Yang,Feng Lidan,et al.Optimization of enzymatic hydrolysis conditions for preparation of microcrystalline cellulose from seabuckthorn pomace[J].Food Science,2017,38(20):154-160.(in Chinese with English abstract)
[21]党娟.萌芽薏米营养生化特性及产品延伸研究[D].贵州:贵州大学,2015.Dang Juan.Research on Characteristics of Nutrition and Biochemistry of Germinated Unpolished Coix Seed and its Extension Products[D].Guizhou:Guizhou University,2015.(in Chinese with English abstract)
[22]Inatomi K,Slaughter J C.The role of glutamate decarboxylase andγ-aminobutyric acid in germinating barley[J].Journal of Experimental Botany,1971,22(72):561-571.
[23]罗曦,曾亚文,杨树明,等.不同发芽时间下发芽稻谷和糙米不同部位γ-氨基丁酸含量差异[J].食品科学,2009,30(13):124-128.Luo Xi,Zeng Yawen,Yang Shuming,et al.Changes in gamma-aminobutyric acid content in different parts of rice and brown rice during germination[J].Food Science,2009,30(13):124-128.(in Chinese with English abstract)
[24]王维坚,马中苏,孟凡刚,等.发芽糙米浸泡工艺的研究[J].吉林粮食高等专科学校学报,2003,18(4):7-10.Wang Weijian,Ma Zhongsu,Meng Fangang,et al.A study on soaking processing in the production of the germinated brown rice[J].Journal of Jilin Grain College,2003,18(4):7-10.(in Chinese with English abstract)
[25]郑向华,陈荣,叶宁,等.温度和时间对发芽糙米中γ-氨基丁酸含量的影响[J].中国粮油学报,2009,24(9):1-4.Zheng Xianghua,Chen Rong,Ye Ning,et al.Effects of temperature and time onγ-gaba content of germinated brown rice[J].Journal of the Chinese Cereals and Oils Association,2009,24(9):1-4.(in Chinese with English abstract)
[26]汪阿虎.高含量GABA发芽糙米的制备工艺优化和GABA的提取纯化初探[D].长沙:中南林业科技大学,2012.Wang Ahu.Optimization Preparation Process of Germination Brown Rice of High Lever of GABA and Preliminary Study of Gaba in Extraction and Purification[D].Changsha:Central South University of Forestry and Technology,2012.(in Chinese with English abstract)
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