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Method for enhancing the content of soybean seed gamma-aminobutyric acid

A soybean seed, aminobutyric acid technology, applied in application, food freezing, food science and other directions, can solve the problems of inability to provide GABA, low GABA content, etc.

Active Publication Date: 2007-06-27
CJ CHEILJEDANG CORP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Currently commercially available soybeans are very low in GABA, so foods prepared from soybeans do not provide sufficient GABA for the people who consume them

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Embodiment 1: soaking temperature causes the change of GABA content

[0030] In each container (JEIO TECH, BI-500MP Low TEMP.), 500 g of soybean seeds (produced in USA) were soaked at 10°C, 15°C, 20°C, 25°C, 30°C, 35°C, and 40°C, respectively Soak in 5000ml of water for 6-14 hours, wherein 100g of soybean seeds were sampled at a specified time interval of every 2 hours at different temperatures. Sample soybean seeds were freeze-dried with a freeze-dryer (Virtis company, Gardiner 12525), and then pretreated according to the method published by the Japan Health and Environment Association. That is, 1 g of the sample was homogenized and refluxed with 30 ml of 75% alcohol at 80° C. for 20 minutes, three times. 20 ml of the filtrate obtained by filtering the alcohol extract was concentrated to 5 ml, which was then passed through a 0.45 μm filter to react with o-phthalaldehyde. The results were analyzed with an HPLC column under the following conditions (according to the an...

Embodiment 2

[0046] Example 2: Freezing and thawing temperature causes changes in GABA content

[0047] After removing the water, 100 g of the soybean seeds soaked at 15°C for 8 hours in Example 1 were placed in a freezer (ILSHIN DEEP FREEZER, GUDERO) for 12 or 24 hours, and the temperature was set at -4°C, -20°C or - 32°C. Then, the soybean seeds were transferred into a hollow device at 20°C or 30°C and left to stand for 12 or 24 hours, followed by analysis of GABA content. The results (changes in GABA content according to freezing and thawing temperature) are shown in Table 2 below.

[0048] Table 2

[0049] freezing temperature

Thawing temperature

Thaw time

GABA content

(μg / dry mass (g))

-4℃

20℃

12

756.2

24

885.6

30℃

12

884.3

24

983.6

-20℃

20℃

12

1312.2

24

15...

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Abstract

A method for enhancing the content of soybean seed gamma-aminobutyric acid through soaking, freezing and defreezing is dislosed, and a soybean seed richly containing gamma-aminobutyric acid prepared using the same is also provided. At the same time, the soybean seed richly containing GABA is processed to a functional food.

Description

technical field [0001] The invention relates to a method for increasing the content of gamma-aminobutyric acid in soybean seeds and soybean seeds rich in gamma-aminobutyric acid prepared by the method. Background technique [0002] γ-Aminobutyric acid (GABA) is a non-protein amino acid ubiquitous in plants. GABA is a biochemical synthesis product of glutamic acid through the enzymatic hydrolysis of glutamic acid decarboxylase (GAD). Like most amino acids, glutamate is broken down into α-ketoglutarate, which is subsequently converted to succinyl-CoA and succinate via the TCA cycle in plants. It is known that when plants are under physical or chemical stress, GAD is activated in response to the stress, thereby promoting glutamic acid to synthesize GABA, thus increasing the GABA content in plants. [0003] In animals, GABA plays an important role in the central nervous system as an inhibitory neurotransmitter. GABA is known to be involved in the control of a variety of physi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/20A23L11/00A23L33/00
CPCA23L1/2001A23L11/01A23L11/03A23V2002/00A23V2300/20
Inventor 权纯熙朴弘郁孙京铉金吉浩
Owner CJ CHEILJEDANG CORP
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