静磁场处理对发芽糙米蛋糕中 γ-氨基丁酸含量和感官特性的影响。
Effect of static magnetic field treatment on γ-aminobutyric acid content and sensory characteristics of germinated brown rice cake.
机构信息
College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China.
College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China.
出版信息
Food Chem. 2023 Mar 15;404(Pt B):134709. doi: 10.1016/j.foodchem.2022.134709. Epub 2022 Oct 21.
This study aimed to improve γ-aminobutyric acid (GABA) content and sensory characteristics of brown rice (BR) cake by static magnetic field (SMF)-assisted germination. BR was pre-treated by SMF (10 mT, 60 min, 25 °C), germinated for 36 h, and then germinated BR (GBR) was used to prepare rice cake. The optimal formula was: 60 % GBR, 40 % white rice, 1 % yeast, 20 % sugar, and 55 % water. SMF significantly increased the GABA content by stimulating glutamate decarboxylase, with the values increasing from 28.17 to 32.43 mg/100 g and from 2.50 to 6.27 mg/100 g in GBR (36 h) and GBR cake, respectively. SMF also altered the swelling power and water solubility of GBR flour by promoting the hydrolysis of starch, protein, and fiber, thus improving the texture, flavor, and storage stability of GBR cake. Overall, SMF could be a prospective technique for improving the nutritional and sensory qualities of whole-grain food.
本研究旨在通过静磁场（SMF）辅助发芽来提高糙米（BR）蛋糕中的γ-氨基丁酸（GABA）含量和感官特性。BR 先经 SMF（10 mT，60 分钟，25°C）预处理，然后发芽 36 小时，再用发芽糙米（GBR）来制作米糕。最佳配方为：60%GBR、40%白米、1%酵母、20%糖和 55%水。SMF 通过刺激谷氨酸脱羧酶显著增加 GABA 含量，GBR（36 小时）和 GBR 蛋糕中的 GABA 含量分别从 28.17 增至 32.43 mg/100 g 和从 2.50 增至 6.27 mg/100 g。SMF 还通过促进淀粉、蛋白质和纤维的水解来改变 GBR 面粉的膨胀力和水溶性，从而改善 GBR 蛋糕的质地、风味和储存稳定性。总的来说，SMF 可能是提高全谷物食品营养和感官品质的一种有前途的技术。
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