Open AccessStudy of boosting gamma-Aminobutyric acid (GABA) content in germinated mung bean under hypoxia-anaerobic condition and evaluating the loss of GABA after boiling
Author(s) -
Trung Nhat Truong,
Dao Thi Anh Dong
Publication year - 2016
Publication title -
khoa học công nghệ
Language(s) - English
Resource type - Journals
ISSN - 1859-0128
DOI - 10.32508/stdj.v19i4.784
Subject(s) - germination , anaerobic exercise , water content , food science , boiling , hypoxia (environmental) , chemistry , gamma aminobutyric acid , horticulture , biology , biochemistry , oxygen , physiology , receptor , geotechnical engineering , organic chemistry , engineering
In this study, we investigated some factors effected on GABA stimulation under hypoxia-anaerobic condition and evaluated the loss rate of GABA amount after boiling and drying. These factors include pH soaking water, temperature and time germination. We also carried out the germinated optimization based on above factors. The results showed the optimal conditions included: temperature was 36.6oC, time was 14.5 hours and pH was 5.83. The highest GABA was 1638.67ppm and higher 27.55 times than raw material. Seeds (after germinating) were boiled at 80oC in 15 minutes and dried at 50oC in 3 hours. Finally, we ground it to recover the germinated mung bean powder which moisture content was 6.13% and GABA content was 273.76ppm - 4.6 times higher than the raw powder.