지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
초록· 키워드
오류제보하기
γ-Aminobutyric acid (GABA)-containing salt was prepared by crystallization of a mixture of salt water from deep sea and fermentation broth by lactic acid bacteria that contained GABA converted from glutamic acid. Salt from deep sea water has a lower sodium content but higher calcium, potassium and magnesium contents than commercial salt. Instead of monosodium glutamate (MSG), glutamic acid was used for solving the residual MSG problem. Fermentation by a lactic acid bacterium converted 90% of added glutamic acid (5%, w/v) to GABA, and continuous production of colorless fermentation broth containing more than 3% (w/v) GABA was achieved by using an activated carbon. Mixtures of salt water and fermentation broths with various GABA concentrations were co-crystallized and the GABA content was analyzed. This analysis showed that more than 90% of GABA from broth was adsorbed to salt. The appearance and surface of this prepared GABA-containing salt were examined with an image analyzer and scanning electron microscope. No difference was found with commercial sun-dried salt and no separated particles were detected, which indicates that the co-crystallization process used is suitable for the production of GABAcontaining salt.
목차
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참고문헌 (27)
참고문헌 신청
Baum G. / 1996 / Calmodulin binding to glutamate decarboxylase is required for regulation and GABA metabolism and normal development in plants / EMBO J 15:2988~2996
Chang JS. / 1992 / Changes in γ-aminobutyric acid(GABA)and the main constituents by a treatment conditions and of anaerobically treated green tea leaves, Korean J / Food Sci. Technol 24:315~319
Corral S. / 2013 / Salt reduction in slow fermented sausages affects the generation of aroma active compounds / Meat Science 93:776~785
Freedman DA. / 2001 / Salt and blood pressure conventional wisdom reconsidered / Evaluation Rev 25:267~287
Ha JO. / 1998 / Comparison of mineral contents and external structures of various salts / J. Korean Soc. Food Sci. Nutr 27:413~418
Chang JS. / 1992 / Changes in γ-aminobutyric acid(GABA)and the main constituents by a treatment conditions and of anaerobically treated green tea leaves, Korean J / Food Sci. Technol 24:315~319
Corral S. / 2013 / Salt reduction in slow fermented sausages affects the generation of aroma active compounds / Meat Science 93:776~785
Freedman DA. / 2001 / Salt and blood pressure conventional wisdom reconsidered / Evaluation Rev 25:267~287
Ha JO. / 1998 / Comparison of mineral contents and external structures of various salts / J. Korean Soc. Food Sci. Nutr 27:413~418
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