Jin Yingchun, Tu Jie, Han Xinyao, Zhuo Jun, Liu Guanhui, Han Yanhui, Du Hengjun, Wang Jun, Xiao Hang
College of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang, China.
Jiangsu Key Laboratory of Sericulture Biology and Biotechnology, Zhenjiang, China.
Front Nutr. 2022 May 18;9:900718. doi: 10.3389/fnut.2022.900718. eCollection 2022.
To improve the functional properties of mulberry leaves, γ-aminobutyric acid (GABA) enrichment treatments were applied. The results showed that the combined treatment of sodium glutamate immersion, cold shock, and anoxic significantly increased the GABA content. HPLC analysis displayed that the quantity of some active phenolics was significantly increased after the treatment. The GABA-enriched mulberry leaf powders were subsequently prepared, and it was found that as the particle size decreased, their water and oil holding capacity and their swelling power decreased, while the angle of repose increased. The dissolution rate of GABA and total phenolics increased as the particle size decreased. Optical observations and SEM results revealed that the fiber structures of the particles were gradually destroyed as the particle size decreased. Further, FTIR analysis showed that the active compounds in the powders were not destroyed. M400 and M140 powder showed the maximum DPPH radical scavenging ability and AGEs inhibition capacity, respectively. Additionally, adding the powders effectively alleviated the staling of bread without any significant effect on taste.
为改善桑叶的功能特性，进行了γ-氨基丁酸（GABA）富集处理。结果表明，谷氨酸钠浸泡、冷激和缺氧联合处理显著提高了GABA含量。高效液相色谱分析显示，处理后一些活性酚类物质的含量显著增加。随后制备了富含GABA的桑叶粉，发现随着粒径减小，其持水持油能力和溶胀力降低，而休止角增大。GABA和总酚的溶解速率随粒径减小而增加。光学观察和扫描电镜结果表明，随着粒径减小，颗粒的纤维结构逐渐被破坏。此外，傅里叶变换红外光谱分析表明，粉末中的活性化合物未被破坏。M400和M140粉末分别表现出最大的DPPH自由基清除能力和晚期糖基化终产物抑制能力。此外，添加这些粉末可有效缓解面包的陈化，且对口感无显著影响。
