• 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>Food science and technology research >Production of γ-Aminobutyric Acid in Pumpkin Tissue Treated with Freeze-thaw Infusion of L-Glutamic Acid Monosodium Salt
【24h】

Production of γ-Aminobutyric Acid in Pumpkin Tissue Treated with Freeze-thaw Infusion of L-Glutamic Acid Monosodium Salt

机译：L-谷氨酸单钠盐冻融处理后南瓜组织中γ-氨基丁酸的产生

获取原文
获取原文并翻译 | 示例
           
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

We studied a method for producing high concentrations of γ-aminobutyric acid (GABA) in pumpkin tissue using freeze-thaw infusion. We introduced L-glutamic acid monosodium salt (MSG) into pumpkins by freeze thaw infusion, and observed that high concentrations of GABA were produced due to the action of the glutamate decarboxylase present in the pumpkins. For an enzyme reaction at 3℃, the amount of GABA peaked when the MSG concentration was 1% (w/w) and enzyme reaction time was about 48 h. When a softening enzyme (Macerozyme 2A) was added together with MSG and infusion was performed, a soft pumpkin that contained GABA at high concentrations was obtained. By freeze-thawing with MSG, it is now possible to manufacture functional foods that have two added values, i.e., in addition to enrichment of GABA, their hardness can also be adjusted.
机译：我们研究了一种使用冻融灌注法在南瓜组织中生产高浓度的γ-氨基丁酸（GABA）的方法。我们通过冻融注入法将L-谷氨酸一钠盐（MSG）引入南瓜中，并观察到由于南瓜中存在的谷氨酸脱羧酶的作用而产生了高浓度的GABA。对于3℃下的酶反应，当味精浓度为1％（w / w）且酶反应时间约为48小时时，GABA的含量达到峰值。当将软化酶（Macerozyme 2A）与味精一起添加并进行输注时，可获得含有高浓度GABA的软南瓜。通过用味精冷冻融化，现在可以生产具有两个附加值的功能性食品，即，除了富含GABA外，还可以调节其硬度。

著录项

  • 来源
    《Food science and technology research》 |2013年第4期|641-646|共6页
  • 作者

    Yoshimi Watanabe; Kazuyasu Murakami; Koji Sakamoto; Tomoko Fujiwara; Akihiro Tai; Norio Muto;

  • 作者单位

    Faculty of Human Life Studies, Hiroshima Jogakuin University, 4-13-1 Ushita-higashi, Higashi-ku, Hiroshima 732-0063, Japan;

    Faculty of Human Life Studies, Hiroshima Jogakuin University, 4-13-1 Ushita-higashi, Higashi-ku, Hiroshima 732-0063, Japan;

    Hiroshima Prefectural Technology Research Institute, Food Technology Research Center, 12-70 Hijiyamahon-machi, Minami-ku, Hiroshima 732-0816, Japan;

    Hiroshima Prefectural Technology Research Institute, Food Technology Research Center, 12-70 Hijiyamahon-machi, Minami-ku, Hiroshima 732-0816, Japan;

    Faculty of Life and Environmental Sciences, Prefectural University of Hiroshima, Nanatsuka, Shobara, Hiroshima 727-0023, Japan;

    Faculty of Life and Environmental Sciences, Prefectural University of Hiroshima, Nanatsuka, Shobara, Hiroshima 727-0023, Japan;

  • 收录信息 美国《科学引文索引》(SCI);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    freeze-thaw infusion; y-aminobutyric acid; pumpkin; enzyme reaction;

    机译：冻融输注;γ-氨基丁酸;南瓜;酶反应;

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号