Effect of components in homogeneous extraction suspensions of pea and sweet buckwheat on gamma-aminobutyric acid synthesis

文献类型： 外文期刊

第一作者： Huang, Yulong

作者： Huang, Yulong;Song, Shen;Huang, Yulong;Pang, Zhongcun;Chen, Na;Wang, Fengxia;Guo, Jie;Zhang, Ji

作者机构：

关键词： pea; synthesis; sweet buckwheat; gamma-aminobutyric acid

期刊名称：CZECH JOURNAL OF FOOD SCIENCES （ 影响因子：1.279； 五年影响因子：1.829 ）

ISSN： 1212-1800

年卷期： 2019 年 37 卷 4 期

页码：

收录情况： SCI

摘要： The effects of calcium chloride (CaCl2), vitamin B-6 (VB6), and monosodium glutamate (MSG) on the synthesis of gamma-aminobutyric acid (GABA) in the mixed homogeneous suspension of pea and sweet buckwheat (1:1 w/w) were investigated. The composition formula of raw materials in the homogeneous fluid for GABA synthesis was optimized via response surface methodology (RSM). The result showed that the increased content of GABA was dependent on the addition of CaCl2, VB6, and MSG to the mixed suspension. Box-Behnken design indicated that the optimal added components for GABA synthesis were: CaCl2 at a concentration of 0.85 mmol/l, VB6 at a concentration of 2.29 mmol/l, and MSG at a concentration of 2.83 mg/ml. Under optimal conditions, a maximal increase of GABA content (51.29 mu g/ml) was obtained. Analysis of variance for the regression model suggested that the model can exactly predict GABA synthesis in the mixed homogeneous suspension.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序