Czech J. Food Sci., 2019, 37(4):292-300 | DOI: 10.17221/480/2017-CJFS

Effect of components in homogeneous extraction suspensions of pea and sweet buckwheat on γ-aminobutyric acid synthesisFood Technology and Economy, Engineering and Physical Properties

Yulong Huang^1,2, Na Chen³, Fengxia Wang³, Shen Song¹, Jie Guo³, Zhongcun Pang^*,2, Ji Zhang^*,3

¹ Institute of Polymers, College of Chemistry and Chemical Engineering, Northwest Normal University, Lanzhou, China

² Agricultural Product Storage and Processing Institute, Gansu Academy of Agricultural Sciences, Lanzhou, China

³ Bioactive Products Engineering Research Center for Gansu Distinctive Plants, College of Life Science, Northwest Normal University, Lanzhou, China

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.

Keywords: pea; synthesis; sweet buckwheat; γ-aminobutyric acid

Published: August 31, 2019  Show citation