利用小麦胚芽制备GABA

Manufacture of γ-Aminobutyric Acid Using Wheat Germ

摘要: 探讨以小麦胚芽为原料,通过添加谷氨酸和吡哆素来实现γ-氨基丁酸(GABA)的生物转化,为研发食品来源的高安全性的GABA提供理论基础。以单因素实验(谷氨酸添加量、反应温度、反应时间和反应液pH)为基础,采用响应面分析法对制备GABA工艺参数进行优化,结果表明,最优反应条件为,谷氨酸添加量为80 g/L,反应液pH为5.6时,小麦胚芽中的谷氨酸脱羧酶酶活最高,并在反应温度为40℃反应4 h,最终可以生成GABA(35.42±2.19)mg/L(RSD=1.94%)。本研究建立的小麦胚芽制备GABA二次线性回归模型准确有效,优化制备工艺参数是可行的。

Abstract: This work focus on the bio-transformation for GABA by adding glutamate and pyridoxal 5-phosphate to wheat germ,which would probably provide theoretical basis for develope the safe GABA from food sources. The single factor experiment and response surface analysis were used to optimize the condition of manufacture of γ-aminobutyric acid using wheat germ. Results showed that,the optimum condition was obtained by response surface optimization as follows:The addition of glutamic acid was 80 g/L,the pH of the reaction was 5.6,the temperature of 40℃,train number 4 hours,finally,GABA(35.42±2.19) mg/L(RSD=1.94%)can eventually be generated. Response surface methodology to manufacture of γ-aminobutyric acid using wheat germ for increasing yield was viable.