Guiyun Chen, Yushan Wang, Mingyue Zhang, Wanxing Meng, Xixian Xie, Ye Chen
State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China; National and Local United Engineering Lab of Metabolic Control Fermentation Technology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China.
State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China.
Food Chem. 2022 Sep 15;388:133064. doi: 10.1016/j.foodchem.2022.133064. Epub 2022 Apr 25.
Buckwheat (BW) is rich in γ-aminobutyric acid (GABA), which has great potential as a functional anti-hypertensive food ingredient. This study utilized cold atmospheric plasma (CAP) to promote GABA accumulation in BW during germination. The effect of this approach on GABA enrichment and anti-hypertensive activity of BW along with its processing properties were investigated. The results indicated that CAP stress treatment (50 W for 40 s) of BW seeds followed by germination at 30 °C for 60 h resulted in a GABA content of 2.22 ± 0.06 mg/g, which was a 2.64-fold greater than that of pristine BW. Cracking of the seed coat, faster germination, and the activation of glutamate decarboxylase might be responsible for the GABA enrichment. Compared with pristine BW, the GABA-enriched BW powder showed a greater inhibitory effect on the angiotensin-converting enzyme, an increased degree of pre-gelatinization and elasticity when it was formed into a dough.
荞麦（BW）富含γ-氨基丁酸（GABA），作为一种功能性抗高血压食品成分具有巨大潜力。本研究利用冷常压等离子体（CAP）促进发芽过程中BW中GABA的积累。研究了该方法对BW中GABA富集、抗高血压活性及其加工特性的影响。结果表明，对BW种子进行CAP胁迫处理（50 W，40 s），然后在30℃下萌发60 h，GABA含量为2.22±0.06 mg/g，比原始BW高2.64倍。种皮开裂、更快的发芽速度以及谷氨酸脱羧酶的激活可能是GABA富集的原因。与原始BW相比，富含GABA的BW粉对血管紧张素转换酶的抑制作用更强，制成面团时预糊化程度和弹性增加。
