马铃薯富含γ-氨基丁酸食品加工初探.pdf

南方农业学报 Journal of Southern Agriculture2014,45(6):1069-1073
ISSN 2095-1191: CODEN NNXAAB
http://www.nfnyxb.cn
DO1:10.39695:isn.2095-1191.2014.6.1069
马铃薯富含γ-氨基丁酸食品加工初探
何秋云,杨志伟2”
(钦州市食品药品监督帝理局,广西饮洲535400;2广両大学轻工与食品工程学院,南宁53000
摘要:(日的1研究富含γ氨基丁酸(GABA)的马铃薯食品加工工艺,为马铃薯GABA食品的开发提供参考依据。
【方法J以马铃薯为试验材料,通过液体浸润和无氧一有氧环境交替两种方法富集GABA,研究富集GABA马铃薯加
工全粉的品质特性以及加工薯片的GABA含量变化。【结果]蒸制温度及热风干燥温度对马铃薯全粉GABA含量无明
显影响;不同富集GABA处理的全粉糊化黏度特性存在一定差异,液体浸润处理全粉的最大黏度、最终黏度、崩解值
和回复值显著高于无氧一有氧处理和对照处理(无富集)(P<0.05),分别为155BU、149BU、43和40;经GABA富集处
理的马铃薯全粉的吸水率和吸油率均低于对照处理,其中液体浸润处理的全粉吸水率最低(4.670.54mLg),无
氧一有氧处理的吸油率最低(1.70士0.44mLg);全粉制作及薯片油炸过程中GABA含量均有损耗,以单位绝干物质
计,两种集方法制作的全粉损耗约1/2、薯片损耗约3/4。[结论」液体浸润和无氧一有氧环境交替两神方法富集
GABA后的马铃薯均可作为GABA食品的生产原料,但生产过程中应避免GABA损耗。
关键词:马铃薯;y-氨基丁酸;全粉;薯片;加工
中图分类号:S532.092
文献标志码:
文章编号:2095-1191(2014)06-1069-05
Processing of y-aminobutyric acid enrichment potato food
HE Qiu-yun, YANG Zhi-wei
( Qinzhou Food and Drug Administration, Qinzhou, Guangxi 535400, China; College of Light Industry and Foo
Engineering. Guangxi Lniversity, Nanning 530005, China)
Abstract: [Objective]Processing of y-aminobutyric acid (GABA) enrichment potato foods was studied to provide
references for related product development. I Method Solution dipping treatment and alternate anaerobic-aerobic treatment
were used to augment GABA in potatoes. The potatoes were processed to flour and chips, and their quality and GABA
content were measured
I Result ]Temperature of stewing and drying did not affect GABA content. Viscosity characteristic
differed in varied Irealmenls. The maximum viscosity (155 BL ), final viscosity(149 BU), breakdown viscosity(43) ar
consistence viscosity (40 )of flour after solution dipping treatment were significantly higher than those after anaerobic-aer-
bic treatment and the control (P<0.05). Water absorption ratio and oil absorption ratio of flour treated by GABA augment
were lower than those of the control. ater absorption ratio of flour after solution dipping treatment was the lowest(4.67+
0.54 ml/g). Oil absorption ratio of flour after anaerobic-aerobic treatment was the lowest(1.70+0.44 ml/g). The loss o
GABA oc urred during flour making and chip frying. While using GABA augmented polaloes lo make flour and chips, Ihe
loss of GABA content per dry matter decreased into 1/2 and 1/4, respectively. Conclusion Potatoes after solution dipping
treatment and alternate anaerobic-aerobic treatment can be used as raw materials for GABA food. but the loss of GABA
during processing should be prevented
Key words: potato; y-aminobutyric acid; flour; chip; processing
管、降低血压、促进睡眠、提高记忆力、促进脑的活性
研究意义Jy-氮基丁酸(GABA)是一种人体必需化、预防老年痴呆、抗紧张等功效( Defeudis,1983;郭
非蛋白质氨基酸,参与体内代谢活动,是重要的神经晓娜等,2003)。国家卫生部于2009年9月将GABA列入
系统内抑制性追质(万选才等,1999,具有舒张心血新资源食品,富集GABA的原料可用于生产功能性食
收稿日期:2014-02-19
基金项目:广西自然科学基金项目(2011 YXNSEA018063)
作者简介:*为通讯作者,杨志伟(1973-),博士,副教授,主要从事食品工程研究工作、F-mail: zhiwei_yang(@sina con。何秋云(1987-)
研究方向为农产品加工,E-mail:yiyun21g163.com
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