Research Center for Fermentation Engineering of Hebei, College of Bioscience and Bioengineering, Hebei University of Science and Technology, No. 70 Yuhuadonglu, Shijiazhuang, Hebei 050018, PR China.
College of Food Science and Nutritional Engineering, China Agricultural University, P. O. Box 40, No. 17 Qinghuadonglu, Haidian, Beijing 100083, PR China.
Food Chem. 2015 Nov 1;186:249-55. doi: 10.1016/j.foodchem.2015.03.004. Epub 2015 Mar 9.
The accumulation of γ-aminobutyric acid and the microbial decontamination are concerned increasingly in the production of sprouts. In this work, the effect of the treatment by slightly acidic electrolyzed water on the accumulation of γ-aminobutyric acid in the germinated brown millet was evaluated by high performance liquid chromatography during germination. The results showed that slightly acidic electrolyzed water with appropriate available chlorine (15 or 30 mg/L) could promote the accumulation of γ-aminobutyric acid by up to 21% (P < 0.05). However, the treatment with slightly acidic electrolyzed water could not enhance the sprouts growth of the germinated brown millet. The catalase and peroxidase activities of the germinated brown millet during germination were in agreement with the sprouts growth. Our results suggested that the accumulation of γ-aminobutyric acid was independent of the length of sprouts in germinated grains. Moreover, the treatment with slightly acidic electrolyzed water significantly reduced the microbial counts in the germinated millet (P < 0.05) and the treatment with high available chlorine concentration (15 and 30 mg/L) showed stronger anti-infection potential in the germinated brown millet than that of lower available chlorine concentration (5 mg/L). In conclusion, the treatment with slightly acidic electrolyzed water is an available approach to improve the accumulation of γ-aminobutyric acid and anti-infection potential in the germinated brown millet, and it can avoid too long millet sprouts.
γ-氨基丁酸的积累和微生物的净化越来越受到芽苗菜生产的关注。在这项工作中，通过高效液相色谱法在发芽过程中评价了微酸性电解水对发芽糙米中γ-氨基丁酸积累的影响。结果表明，适当有效氯（15 或 30mg/L）的微酸性电解水可使γ-氨基丁酸的积累增加 21%（P<0.05）。然而，微酸性电解水处理不能促进发芽糙米的芽苗生长。发芽糙米在发芽过程中的过氧化氢酶和过氧化物酶活性与芽苗生长一致。我们的结果表明，γ-氨基丁酸的积累与发芽谷物的芽苗长度无关。此外，微酸性电解水处理显著降低了发芽小米中的微生物数量（P<0.05），高有效氯浓度（15 和 30mg/L）比低有效氯浓度（5mg/L）对发芽糙米表现出更强的抗感染潜力。总之，微酸性电解水处理是一种提高发芽糙米中γ-氨基丁酸积累和抗感染潜力的有效方法，可避免芽苗过长。
