Production of Free Amino Acids and γ-Aminobutyric Acid by Autolysis Reactions from Wheat Bran

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• 作者：Yoichi Nogata* ; Takashi Nagamine
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2009
• 出版时间：February 25, 2009
• 年：2009
• 卷：57
• 期：4
• 页码：1331-1336
• 全文大小：195K
• 年卷期：v.57,no.4(February 25, 2009)
• ISSN：1520-5118

文摘

To find added value for wheat-milling byproduct, an approach for producing free amino acids and γ-aminobutyric acid (GABA) was examined. Milled whole grain, bran, shorts, red dog, and 60% extracted flour all released amino acids using a water-soaking treatment. Little difference was found in amino acid production yield from whole grain between the soft and hard wheat cultivars investigated. Among the milled fractions, shorts produced the largest amount of total amino acids followed by bran, red dog, and 60% extracted flour in decreasing order. From the byproduct fraction (mixture of bran and shorts), leucine (Leu), arginine (Arg), valine (Val), lysine (Lys), glutamine (Gln), phenylalanine (Phe), isoleucine (Ile), and GABA were produced at 486, 421, 316, 329, 321, 279, 227, and 118 mg/100 g, respectively, in 120 h at 40 °C. Optimal pH for the byproduct fraction was 3.5−5.0 for α-amino acids and 5.5 for GABA. The production levels rose with increasing temperature up to 40−50 °C for α-amino acids and up to 40 °C for GABA. The yield of all amino acids increased in the experimented period until 120 h except for aspartic acid (Asp) and asparagine (Asn). Thus, wheat-milling byproducts have the potential to become effective materials for developing foods enriched in branched-chain amino acids (BCAA), Arg, Lys, Gln, Phe, and GABA.