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Screening and Separating Gamma-Aminobutyric Acid (Gaba) from Germinated Seeds
(4)探討不同乳酸菌株對種子溶液行乳酸發酵(lactic acid fermentation)對提升gamma－胺基丁酸產量的影響。本計劃將預期可從各種蔬果種子發芽過程中，篩選與分離出具高GABA生產潛力的種子，配含乳酸菌株對種子溶液行乳酸發酵，期能發展出量產高GABA的加工製備技術，以及開發出相關的加工新產品。|
Gamma-Amino butyric Acid (GABA) has shown tanti-hypertensive activities and is regarded to improve conditions like climacteric psychosis and depression. Recently there is an increasing interest inpreparation of GABA enriched foods. In this paper, a different varities of seeds from vegetable and fruit are germinated for different time, either continuous light or dark. Protein and nonprotein amino acid include GABA are analysed by HPLC. The effects of germination on the producing GABA depend on the type of seeds and on the processing conditions are investigated. Lactic acis bacteria is the possible microoranism for biosynthesis of GABA. Some strains of lactobacilli catalyze the decarboxylation of glutamate, resulting in the stoichiometric release of the end products GABA and carbon dioxide. 0.5-1.5% glutamate is immersed/added to help produce high content of GABA. The ammount of glutamate added and many lactic acid bacterias are investigated to screen for its high GABA production and was tentatively applied for preparing GABA products.
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