43 - 食品科学技术学报页

Screening of High GABA鄄production by Monascus and
Optimization of its Fermentation Conditions
ZHANG Yuanlin, 摇 WANG Changlu *, 摇 CHEN Mianhua, 摇 LI Fengjuan,摇 LI Zhenjing, 摇 WANG Yurong
( College of Food Engineering and Biotechnology / Key Laboratory of Food Nutrition and Safety of Ministry of
Education, Tianjin University of Science and Technology, Tianjin 300457, China)
Abstract: To screen high GABA鄄producing Monascus strains from the laboratory, effects of Monascus
inoculum, temperature, time, and the sodium glutamate content on GABA production were studied. Tak鄄
ing the production of GABA as the index, single factors and the orthogonal experiment were implemented
to attain the optimum fermentation conditions, the temperature of Monascus CH鄄1 30 益, optimum fer鄄
mentation time nine days, optimum inoculation 17% , and optimum dosage of sodium glutamate 0郾 10 g.
The GABA yield by Monascus CH鄄1 was 1郾 93 mg / g and the citrinin content was 0郾 01 滋g / g below the na鄄
tional standards. The more forms of red kojic rice food product can be developed.
Key words: monascus; 酌鄄aminobutyric acid; fermentation
( 责任编辑: 叶红波
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)
( 上接第 20 页 )
Cryoprotective Effect of Degraded Konjac
Glucomannan on Grass Carp Myofibrillar
WANG Jun 1 ,摇 WANG Lan1 ,摇 CHENG Wei1 ,摇 WANG Yu2 ,摇 WU Wenjing 1 ,摇
FU Xiaoyan 2 , 摇 WANG Shaohua1 ,摇 ZHANG Jinmu1 ,摇 XIONG Guangquan 1,*
(1. Institute of Agricultural Products Processing and Nuclear鄄agricultural Technology ,
Hubei Academy of Agricultural Sciences / Farm Products
Processing Research Sub鄄center of Hubei Innovation Center of Agriculture Science and Technology,
Wuhan 430064, China;
2 . College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China )
Abstract: The cryoprotective effect of degraded konjac glucomannan (KGM) on the grass carp myofibril鄄
lar was studied and five degradation methods including acid hydrolysis, enzymatic hydrolysis ( dextra鄄
nase, cellulase), 酌鄄irradiation hydrolysis, and microwave assisted hydrolysis with hydrogen peroxide
were used. The cryoprotective effects of KGM with different degradation products were compared and
freezing points were also measured. The results showed that the degradation products of KGM had a cryo鄄
protective effect on the grass carp myofibrillar during the frozen storage. When the amount of degraded
KGM (enzymatic hydrolysis, 酌鄄irradiation hydrolysis) was 0郾 5% , the cryoprotective effect was better
than that of commercial cryoprotector. The degraded KGM could decrease the freezing point and enthalpy
of water as a new cryoprotector.
Key words: konjac glucomannan; myofibrillar protein; degradation products; cryoprotector
( 责任编辑: 叶红波)
04 食品科学技术学报 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 2014 年 9 月