中国食品学报2012，Vol.12Issue(2)：46-52,7.
两步酶法生产γ-氨基丁酸的研究
Study on the Production of γ-Aminobutyric Acid by Two-step Enzymatic
摘要
Abstract
A two-step enzymatic method including a germination step and a following homogeneous reaction step was proposed for producing of 7-aminobutyric acid(GABA). GABA was produced with the novel method using soybean as the test material. Effects of Ca2+ on proteinase activity, glutamate decarboxylase (GAD) activity, glutamic-acid liberation and GABA production during the germination and homogeneous reaction were investigated. The experimental results showed that Ca2+ might activate or inhibit the enzymes, depending on its concentration. In the germination, proteinase activity, GAD activity, GABA content and free glutamic-acid content had an increasing period and a decreasing period. Under the condition of a CaCl2 concentration of soaking solution at 3.0 mmoL/L and a germination time at 60 h, GABA content was 111.9 mg/(100 g dry soybean), and free glutamic-acid content was 224.8 mg/( 100 g dry soybean). In the homogeneous reaction, the GABA and free glutamic-acid levels were further increased. Under the condition of a solid loading of reaction liquid at 20 g/100 mL and a reaction time at 2 h, the free glutamic-acid content reached a maximum of 369.9 mg/(100g dry soybean) when the CaCl2 concentration of reaction liquid was 1.0mmol/L, and the GABA content reached a maximum of 316.1 mg/(100g dry soybean) when the CaCl2 concentration of reaction liquid was 3.0 mmol/L. It was clear that the interior enzymes of soybean could be fully activated, and food ingredients rich in free glutamic-acid and GABA could be effectively produced by using the two-step enzymatic method.关键词
大豆/发芽/均相反应/酶/γ-氨基丁酸/游离谷氨酸Key words
soybean/germination/homogeneous reaction/enzyme/γ-aminobutyric acid/free glutamic-acid引用本文复制引用
戴凤燕,缪冶炼,陈介余,米朕,陈泉..两步酶法生产γ-氨基丁酸的研究[J].中国食品学报,2012,12(2):46-52,7.基金项目
国家自然科学基金委-广东省政府联合基金项目(U0733001) （U0733001）
国家重点基础研究发展计划项目(973项目,2009CB724700) （973项目,2009CB724700）
