摘要
GABA(γ-氨基丁酸)是一种天然存在的功能性氨基酸,具有降低血压、改善脑功能、镇静、增强长期记忆及提高肝、肾机能等生理活性。通过对乳酸菌SK005发酵产GABA的条件设计了一系列优化实验,得到了最佳的发酵条件。以一次回归正交设计实验,运用方差分析确定了最佳的发酵温度,发酵时间,培养基起始pH。安排五水平正交实验研究豆粕粉,玉米浆粉,酵母味素,葡萄糖,K2PHO4,MSG对发酵产GABA的影响,逐步回归法找出主要影响因子:豆粕粉,玉米浆粉,MSG。利用中心组合设计与响应面分析进一步考察这三个主要影响因子,确定了最佳培养基的组成及浓度。乳酸菌SK005发酵产GABA的优化发酵条件为发酵温度30℃,发酵时间2d,培养基起始pH6.8,培养基成分葡萄糖5g/L,豆粕粉21.5g/L,玉米浆粉21.8g/L,MSG9.5g/L,实验结果有良好的重现性,GABA产量达5.4g/L。
Gama-aminobutyric acid （GABA） is a natural functional amino acid. Its wide range of positive functions to human health includes anti-hypertension, enhancement of long-term memory and improvement of brain activity and hepaticprotective, nephriticprotective effects. This study established the optimal experiment scheme for GABA fermentation from lactobacillus SK 005. By using the Orthogonal Design and the Analysis of Variance, the optimal fermentation temperature, time and initial pH of culture medium were optimized. The effects of 6 major culture components, defatted soybean flour （DSF）, L-monosodium glutamate （L-MSG）, corn steep liquor powder （CSLP）, glucose, K2PHO4 and yeast extract were analyzed by Orthogonal Design and Stepwise Regressiono The dominant factors of final resuits were DSF, CSLP and L-MSG, respectively. Under the Central Composite Design and Response Surface Analysis of these 3 major factors, the optimal medium components were determined. The result showed that the content of GABA was 5.4 g/L in the optimum culture medium, which contained 21.5g/L DSF, 21.8g/L CSLP,5g/L glucose and 9.5g/L MSG after fermentation for 2 days at 30℃ and with the beginning culture medium pH at 6.8.
出处
《食品研究与开发》
CAS
北大核心
2005年第6期64-69,共6页
Food Research and Development
基金
国家自然科学基金重点项目20436020
作者简介
崔晓俊（1980-）,男,江苏无锡人,硕士研究生,研究方向生物技术在食品中的应用.
