黑豆发芽过程中蛋白质及γ-氨基丁酸的变化及发芽条件的优化 - 食品科学.pdfVIP

※基础研究 食品科学 2009, Vol. 30, No. 19 51 翟玮玮，焦宇知 (江苏食品职业技术学院，江苏淮安 223003) 对黑豆发芽过程中蛋白质及γ- 氨基丁酸(GABA)的变化进行探讨，并以γ- 氨基丁酸含量和内源蛋白酶活力 为指标优化黑豆发芽条件。结果表明：黑豆发芽过程中，蛋白质、必需氨基酸和非必需氨基酸的含量增加显著， 尤其是天冬氨酸(Asp)和蛋氨酸(Met)含量增加显著，但赖氨酸(Lys)含量显著下降；内源蛋白酶活力先增加后降低； 蛋白质平均相对分子质量显著下降；γ- 氨基丁酸含量显著增加。最佳发芽条件为浸泡温度38 ℃，浸泡时间5h ， 发芽温度28 ℃，发芽时间6d 。该条件下γ- 氨基丁酸含量为94.4mg/100g ，内源蛋白酶活力为134.68U/ml。 黑豆；氨基酸；相对分子质量；内源蛋白酶；γ- 氨基丁酸 Sprouting Condition Optimization Based on Protease Activity and GABA of Black Soybean ZHAI Wei-wei ，JIAO Yu-zhi (Jiangsu Food Science College, Huaian 223003, China) Abstract ：During sprouting process, a significant change in protease activity and gamma-aminobutyric acid (GABA) was observed in black soybean. In order to optimize the sprouting conditions of black soybean, GABA and endogenous proteases were investigated as indicators. Total protein amount, essential amino acid (EAA) and non-essential amino acid (NEAA) exhibited a significant increase, especially Asp, Met and GABA; in contrast, an obvious decrease of Lys was detected in the sprouting process of black soybean. In addition, an initial increase and a final decrease in the activity of endogenous proteases were also detected. Moreover, relative average molecular mass of proteins and GABA exhibited a significant decrease and increase, respectively. Therefore, the optimal conditions for sprouting of black soybean were soaking at 38 ℃ for 5 h followed by sprouting at 28 ℃ for 6 days. GABA and endogenous protease activity under these conditions were 94.4 mg/100g and 134.68 U/ml, respectively. Key words ：black soybean ；amino acid ；relative molecular mass ；endogenous protease ；GABA 中图分类号：TS214.9