Production of γ-Aminobutyric Acid in Pumpkin Tissue Treated with Freeze-thaw Infusion of L-Glutamic Acid Monosodium Salt
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- WATANABE Yoshimi
- Faculty of Human Life Studies, Hiroshima Jogakuin University
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- MURAKAMI Kazuyasu
- Faculty of Human Life Studies, Hiroshima Jogakuin University
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- SAKAMOTO Koji
- Hiroshima Prefectural Technology Research Institute, Food Technology Research Center
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- FUJIWARA Tomoko
- Hiroshima Prefectural Technology Research Institute, Food Technology Research Center
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- TAI Akihiro
- Faculty of Life and Environmental Sciences, Prefectural University of Hiroshima
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- MUTO Norio
- Faculty of Life and Environmental Sciences, Prefectural University of Hiroshima
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We studied a method for producing high concentrations of γ-aminobutyric acid (GABA) in pumpkin tissue using freeze-thaw infusion. We introduced L-glutamic acid monosodium salt (MSG) into pumpkins by freeze thaw infusion, and observed that high concentrations of GABA were produced due to the action of the glutamate decarboxylase present in the pumpkins. For an enzyme reaction at 3°C, the amount of GABA peaked when the MSG concentration was 1% (w/w) and enzyme reaction time was about 48 h. When a softening enzyme (Macerozyme 2A) was added together with MSG and infusion was performed, a soft pumpkin that contained GABA at high concentrations was obtained. By freeze-thawing with MSG, it is now possible to manufacture functional foods that have two added values, i.e., in addition to enrichment of GABA, their hardness can also be adjusted.
収録刊行物
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- Food Science and Technology Research
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Food Science and Technology Research 19 (4), 641-646, 2013
公益社団法人 日本食品科学工学会
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詳細情報 詳細情報について
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- CRID
- 1390282679436468096
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- NII論文ID
- 10031189989
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- NII書誌ID
- AA11320122
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- ISSN
- 18813984
- 13446606
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- 本文言語コード
- en
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- データソース種別
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- JaLC
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可