食品与机械
食品與機械
식품여궤계
FOOD AND MACHINERY
2009年
4期
80-82,162
,共4页
米糠%γ-氨基丁酸%富集%发酵
米糠%γ-氨基丁痠%富集%髮酵
미강%γ-안기정산%부집%발효
Rice bran%γ-aminobutyric%Enrichment%Fermentation
研究用发酵法从米糠中提取高浓度γ-氨基丁酸的富集技术.采用柠檬酸溶液对米糠进行抽提,然后在米糠提取液中接种保加利亚乳酸杆菌发酵,对相关影响因素进行分析研究.结果表明,米糠提取液的最佳提取条件是:米糠在柠檬酸溶液中PH=6.0、温度50℃水浴抽提4 h;最佳发酵条件为:PH=6.0,温度45℃加入保加利亚乳酸杆菌发酵16 h.
研究用髮酵法從米糠中提取高濃度γ-氨基丁痠的富集技術.採用檸檬痠溶液對米糠進行抽提,然後在米糠提取液中接種保加利亞乳痠桿菌髮酵,對相關影響因素進行分析研究.結果錶明,米糠提取液的最佳提取條件是:米糠在檸檬痠溶液中PH=6.0、溫度50℃水浴抽提4 h;最佳髮酵條件為:PH=6.0,溫度45℃加入保加利亞乳痠桿菌髮酵16 h.
연구용발효법종미강중제취고농도γ-안기정산적부집기술.채용저몽산용액대미강진행추제,연후재미강제취액중접충보가리아유산간균발효,대상관영향인소진행분석연구.결과표명,미강제취액적최가제취조건시:미강재저몽산용액중PH=6.0、온도50℃수욕추제4 h;최가발효조건위:PH=6.0,온도45℃가입보가리아유산간균발효16 h.
High concentration T-aminobutyric acid powder extracting and enriching technique from rice bran was investigated. Citric acid was employed in rice bran extracting and then the extract was fermented with Bulgaria lactic acid bacillus. Experimental results indicated that the optimal rice bran extracting condition was as follows: citric acid solution pH value 6.0, fermentation in bulgaria lactic acid bacillus for 16 h at 45 ℃.
