冻融对浸泡大豆结构的破坏及γ-氨基丁酸的产生

Q4 Engineering

Japan Journal of Food Engineering Pub Date : 2019-06-15 DOI:10.11301/JSFE.19548

S. Ueno, Natsuko Iryo, S. Sasao, Hsiuming Liu, K. Atsuzawa, Y. Kaneko, R. Shimada

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引用次数: 1

摘要

在本研究中，我们研究了冷冻和随后的贮藏对大豆（Glycine max）子叶中γ-氨基丁酸（GABA）积累的影响。根据对大豆Cole-Cole图的直接观察和间接分析，冻融大豆的膜结构被部分破坏，破坏程度随着冷冻温度的降低而增加。冷冻-解冻大豆中GABA的产生在解冻后的储存过程中加速。研究了GABA生成反应的最适pH值；发现储存大豆中pH值的降低导致GABA产生的增加。大豆冻融后GABA积累较高可能是由冻融诱导的结构破坏引起的，这改善了底物转移和酶促反应。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Freeze–thaw-induced Structural Destruction and Generation of γ-aminobutyric Acid in Water-soaked Soybeans

In this study, we investigated the effects of freezing and subsequent storage on γ-aminobutyric acid (GABA) accumulation in soybean (Glycine max) cotyledons. According to direct observations and an indirect analysis with Cole-Cole plots of soybeans, the membrane structure in freeze–thawed soybeans was partially destroyed and the degree of destruction increased with a decrease in the freezing temperature. GABA generation in freeze–thawed soybeans was accelerated during storage after thawing. The optimum pH for GABA generation reaction was investigated; the decrease in pH in stored soybeans was found to result in an increase in GABA generation. The higher GABA accumulation after freeze–thawing of soybeans may have been caused by the freeze–thaw-induced structural destruction, which improved substrate transfer and enzymatic reactions.

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来源期刊

Japan Journal of Food Engineering Engineering-Industrial and Manufacturing Engineering

CiteScore

0.50

自引率

0.00%

发文量

期刊介绍： The Japan Society for Food Engineering (the Society) publishes "Japan Journal of Food Engineering (the Journal)" to convey and disseminate information regarding food engineering and related areas to all members of the Society as an important part of its activities. The Journal is published with an aim of gaining wide recognition as a periodical pertaining to food engineering and related areas.