Abstract

The effects of calcium chloride (CaCl2), vitamin B6 (VB6), and monosodium glutamate (MSG) on the synthesis of γ-aminobutyric acid (GABA) in the mixed homogeneous suspension of pea and sweet buckwheat (1:1 w/w) were investigated. The composition formula of raw materials in the homogeneous fluid for GABA synthesis was optimized via response surface methodology (RSM). The result showed that the increased content of GABA was dependent on the addition of CaCl2, VB6, and MSG to the mixed suspension. Box-Behnken design indicated that the optimal added components for GABA synthesis were: CaCl2 at a concentration of 0.85 mmol/l, VB6 at a concentration of 2.29 mmol/l, and MSG at a concentration of 2.83 mg/ml. Under optimal conditions, a maximal increase of GABA content (51.29 µg/ml) was obtained. Analysis of variance for the regression model suggested that the model can exactly predict GABA synthesis in the mixed homogeneous suspension.

Details

Title
Effect of components in homogeneous extraction suspensions of pea and sweet buckwheat on γ-aminobutyric acid synthesis
Author
Huang, Yulong; Chen, Na; Wang, Fengxia; Shen, Song; Guo, Jie; Pang, Zhongcun; Zhang, Ji
Pages
292-300
Section
Food Technology and Economy, Engineering and Physical Properties
Publication year
2019
Publication date
2019
Publisher
Czech Academy of Agricultural Sciences (CAAS)
ISSN
12121800
e-ISSN
18059317
Source type
Scholarly Journal
Language of publication
English; Czech; Slovak
ProQuest document ID
2507336956
Copyright
© 2019. This work is published under https://www.agriculturejournals.cz/web/about/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.