Effect of components in homogeneous extraction suspensions of pea and sweet buckwheat on γ-aminobutyric acid synthesis

Yulong Huang, Na Chen, Fengxia Wang, Shen Song, Jie Guo, Zhongcun Pang and Ji Zhang
Additional contact information
Yulong Huang: Institute of Polymers, College of Chemistry and Chemical Engineering, Northwest Normal University, Lanzhou, China
Na Chen: Bioactive Products Engineering Research Center for Gansu Distinctive Plants, College of Life Science, Northwest Normal University, Lanzhou, China
Fengxia Wang: Bioactive Products Engineering Research Center for Gansu Distinctive Plants, College of Life Science, Northwest Normal University, Lanzhou, China
Shen Song: Institute of Polymers, College of Chemistry and Chemical Engineering, Northwest Normal University, Lanzhou, China
Jie Guo: Bioactive Products Engineering Research Center for Gansu Distinctive Plants, College of Life Science, Northwest Normal University, Lanzhou, China
Zhongcun Pang: Agricultural Product Storage and Processing Institute, Gansu Academy of Agricultural Sciences, Lanzhou, China
Ji Zhang: Bioactive Products Engineering Research Center for Gansu Distinctive Plants, College of Life Science, Northwest Normal University, Lanzhou, China

Czech Journal of Food Sciences, 2019, vol. 37, issue 4, 292-300

Abstract: The effects of calcium chloride (CaCl2), vitamin B6 (VB6), and monosodium glutamate (MSG) on the synthesis of γ-aminobutyric acid (GABA) in the mixed homogeneous suspension of pea and sweet buckwheat (1:1 w/w) were investigated. The composition formula of raw materials in the homogeneous fluid for GABA synthesis was optimized via response surface methodology (RSM). The result showed that the increased content of GABA was dependent on the addition of CaCl2, VB6, and MSG to the mixed suspension. Box-Behnken design indicated that the optimal added components for GABA synthesis were: CaCl2 at a concentration of 0.85 mmol/l, VB6 at a concentration of 2.29 mmol/l, and MSG at a concentration of 2.83 mg/ml. Under optimal conditions, a maximal increase of GABA content (51.29 µg/ml) was obtained. Analysis of variance for the regression model suggested that the model can exactly predict GABA synthesis in the mixed homogeneous suspension.

Keywords: pea; synthesis; sweet buckwheat; γ -aminobutyric acid (search for similar items in EconPapers)
Date: 2019
References: View complete reference list from CitEc
Citations:

Downloads: (external link)
http://cjfs.agriculturejournals.cz/doi/10.17221/480/2017-CJFS.html (text/html)
http://cjfs.agriculturejournals.cz/doi/10.17221/480/2017-CJFS.pdf (application/pdf)
free of charge

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:37:y:2019:i:4:id:480-2017-cjfs

DOI: 10.17221/480/2017-CJFS

Access Statistics for this article

Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová, Ph.D.

More articles in Czech Journal of Food Sciences from Czech Academy of Agricultural Sciences
Bibliographic data for series maintained by Ivo Andrle ().