Study On The Enrichment Conditions Ofγ-aminobutyric Acid Content In Soybean Germ And The Study Soyabean Milk Products

GABA widely existed in organisms, but the content of GABA is low in plant tissue.With the outside stimulation, the content of GABA would increase several times over in plant tissue. Soybean,a kind of high quality plant protein, their own soybean protein and glutamate decarboxylase(GAD) were used to increase the content of GABA.In this Study,we researched the technology conditions of soybean sprout by response surface and tried to find out the most suitable condition, which aimed at supplying excellent raw material for functional soybean food.The bean dregs that were filtered out by traditional soya-bean milk production process still contains a lot of protein and other nutrients.Germ soybean soya-bean milk products which contains a lot of GABA was researched by ultrasonic auxiliary extraction technology to improve soya-bean milk GABA and protein extraction ratio and provide the theory basis for deep procession of functional soybean products.The research results are as follows:1.Three extraction in ultrasonic cycle of soybean GABA and Berthelot colorimetric determination method were studied.The recovery of added standard for GABA by ultrasonic cycle three times was higher than the extraction method. In the study of the method of determination of GABA. the best dosage reaction reagent of Berthelot:600u1mass concentration6%heavy steam phenol and400μl solution chlorine-antiseptic5.4%of NaCIO solution.2.the effect of time, temperature on soybean bibulous rate, and the effect of germination time, temperature, monosodium glutamate and concentration of vitamin B6on GABA content were studied.The optimum technological conditions for enrichment of GABA in Germ soybean:under30℃seed after8h,27℃temperature in bud, germination time for19h,3.75mg glutamic acid ammonia concentration/mL, vitamin B6concentration for3mmol/mL environment, germ soy GABA content162.4mg/100g, is not the germination of soybean3.4times.3.Soybean soya-bean milk products which contains a lot of GABA was researched. The effect of solid-liquid ratio of soya-bean milk,ultrasonic power, ultrasonic time on total solids content, soya-bean milk protein extraction ratio by single factor experiment,and the optimal process parameters was determined by using the orthogonal experiment. The results of soya-bean milk products showed that the best process for:germ soybean (wet weight):water=1:6, ultrasonic power for400W, ultrasonic time for5min. In these conditions, germ soya-bean milk GABA content was3.49mg/100ml, GABA extraction rate was65.16%, the content of protein was17.5mg/100g, protein extraction rate was89.4%, total solids content was5.2%. The results showed that ultrasonic treatment could improve emulsification, soybean protein solubility, GABA extraction yield and the quality of soybean milk.