Production of γ-Aminobutyric Acid in Pumpkin Tissue Treated with Freeze-thaw Infusion of L-Glutamic Acid Monosodium Salt

DOI 1 Citations 22 References
  • WATANABE Yoshimi
    Faculty of Human Life Studies, Hiroshima Jogakuin University
  • MURAKAMI Kazuyasu
    Faculty of Human Life Studies, Hiroshima Jogakuin University
  • SAKAMOTO Koji
    Hiroshima Prefectural Technology Research Institute, Food Technology Research Center
  • FUJIWARA Tomoko
    Hiroshima Prefectural Technology Research Institute, Food Technology Research Center
  • TAI Akihiro
    Faculty of Life and Environmental Sciences, Prefectural University of Hiroshima
  • MUTO Norio
    Faculty of Life and Environmental Sciences, Prefectural University of Hiroshima

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Abstract

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.

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Details 詳細情報について

  • CRID
    1390282679436468096
  • NII Article ID
    10031189989
  • NII Book ID
    AA11320122
  • DOI
    10.3136/fstr.19.641
  • ISSN
    18813984
    13446606
  • Text Lang
    en
  • Data Source
    • JaLC
    • Crossref
    • CiNii Articles
  • Abstract License Flag
    Disallowed

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