高γ-氨基丁酸发芽糙米的循环加湿生产工艺研究
Food Research and Development（2022）
Abstract
探索生产高含量γ-氨基丁酸(gamma-aminobutyric acid,GABA)发芽糙米的循环加湿工艺的最优条件.采用单因素试验和正交试验,对循环加湿生产工艺的发芽温度、CaCl2浓度、纤维素酶浓度、谷氨酸钠浓度和发芽时间条件进行筛选,高效液相色谱(high performance liquid chromatography,HPLC)法检测发芽糙米中GABA含量.当循环加湿工艺的发芽温度为40℃、CaCl2浓度为1.0 mg/mL、纤维素酶浓度为0.96 mg/mL、谷氨酸钠浓度为0.8 mmol/L、发芽时间为63 h时,发芽糙米的GABA含量最高,达同品种未发芽糙米GABA含量的近5倍.结果表明,循环加湿工艺可以大幅度提高发芽糙米的GABA含量.
MoreAI Read Science
Must-Reading Tree
Example
Generate MRT to find the research sequence of this paper
Chat Paper
Summary is being generated by the instructions you defined