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Preparation method and application of cheese rich in gamma-aminobutyric acid (GABA)

A technology of aminobutyric acid and cheese, which is applied in the field of food processing, can solve the problems of difficult large-scale promotion, high cost of raw materials, and expensive products, and achieve the effects of optimizing fermentation conditions, improving vitality, and increasing production

Inactive Publication Date: 2015-10-07
黑龙江省乳品工业技术开发中心
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although GABA widely exists in plants, and GABA derived from plants can be used as food additives, the cost of extracting GABA raw materials from plants is high, resulting in expensive products and difficult to promote on a large scale

Method used

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  • Preparation method and application of cheese rich in gamma-aminobutyric acid (GABA)
  • Preparation method and application of cheese rich in gamma-aminobutyric acid (GABA)
  • Preparation method and application of cheese rich in gamma-aminobutyric acid (GABA)

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0059] Embodiment 1: Determination of the optimum medium of Lactobacillus plantarum NDC75017

[0060] In this example, the effects of different carbon sources, nitrogen sources, and growth factors on the synthesis of γ-aminobutyric acid by Lactobacillus plantarum NDC75017 were studied to determine the optimal medium for Lactobacillus plantarum NDC75017.

[0061] Glucose, maltose, sucrose, lactose, and galactose were added to the culture medium containing 12% skim milk as the only carbon source for experiments. Effect of Lb.plantarum NDC75017 growth and GABA production. At the same time, the effects of different maltose concentrations on the growth and GABA production of Lactobacillus plantarum NDC 75017 were investigated. Finally, it was confirmed that the optimal carbon source was maltose ( figure 1 ), the addition amount is 20g / L ( figure 2 ).

[0062] The effects of different nitrogen sources on the bacterial count of Lb.plantarum NDC 75017 and the mass concentration o...

Embodiment 2

[0065] Example 2: Determination of the optimum fermentation conditions for producing γ-aminobutyric acid

[0066] In this example, the fermentation conditions for producing γ-aminobutyric acid by Lactobacillus plantarum NDC 75017 were optimized to determine the optimum fermentation conditions for producing γ-aminobutyric acid. The effects of sodium glutamate, pyridoxal phosphate and fermentation temperature on the growth of Lactobacillus plantarum NDC75017 and the production of γ-aminobutyric acid were investigated respectively.

[0067] Find by investigating sodium glutamate: sodium glutamate can only promote the synthesis of GABA within a certain range, and the optimum addition amount of sodium glutamate is 75mmol / L ( Figure 8 ).

[0068] By investigating pyridoxal phosphate, it is found that the optimum addition amount of pyridoxal phosphate is 15 μmol / L ( Figure 9 ).

[0069] By investigating the fermentation temperature, it is found that the fermentation temperature ...

Embodiment 3

[0070] Example 3: Comparison of fermentation conditions of Lactobacillus plantarum NDC75017 before and after optimization

[0071] By comparing the fermentation curve of Lactobacillus plantarum NDC75017 before and after optimization (before optimization Figure 11 ,Optimized Figure 12) found that the 0~24h of fermentation belonged to the growth stage of bacteria. During this process, the number of live bacteria of Lb. plantarum (Lb.plantarum) NDC 75017 increased rapidly, and the number of bacteria reached the maximum at 24h, and the number of live bacteria could reach 9.89± 0.87log CFU / mL, an order of magnitude higher than before optimization. Lactobacillus plantarum (Lb.plantarum) NDC 75017 acid production ability is also greatly improved. In the first 9 hours of the fermentation process, the pH of the fermentation broth does not change significantly. When the fermentation time is between 9h and 24h, the pH of the fermentation broth drops rapidly. The lowest point is 4.49,...

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Abstract

The invention discloses a preparation method and application of cheese rich in gamma-aminobutyric acid (GABA), belonging to the technical field of food processing. The method provided by the invention comprises the steps of respectively activating a main leavening agent and an auxiliary leavening agent, adding sodium glutamate and pyridoxal phosphate into raw milk, sterilizing, then cooling, adding the main leavening agent and the auxiliary leavening agent, carrying out constant-temperature leavening, adding CaCl2, then carrying out constant-temperature leavening again, adding chymosin for curding, then cutting, standing at room temperature, heating, stirring for clotting, carrying out heat-preservation stirring, adding salt, and carrying out ripening processing, wherein the auxiliary leavening agent is freeze-dried bacterial powder of Lb. plantarum NDC 75017. Through the method, the cheese rich in GABA can be prepared, the yield of GABA in the cheese reaches up to 108.34mg / 100g, the addition of Lb. plantarum NDC 75017 cannot influence the physicochemical indexes, the microbiological indicators and the sensory characteristics of the cheese, meanwhile, the total content of free amino acid is obviously increased, the taste and the smell of the cheese can be improved, and the sensory evaluation of the cheese is obviously higher than that of a blank reference group.

Description

technical field [0001] The invention relates to a preparation method and application of cheese rich in γ-aminobutyric acid, belonging to the technical field of food processing. Background technique [0002] γ-Aminobutyric acid (GABA) is a non-protein amino acid that exists in nature and a neurotransmitter in the human brain, which directly affects people's personality and release of stress. Gamma-aminobutyric acid activates brain blood flow rate and promotes brain cell metabolism by increasing oxygen supply. GABA can also act on the vasomotor center medulla to inhibit the secretion of antidiuretic hormone (vasopressin). In addition, GABA can regulate the secretion of growth hormone, lower blood pressure, dilate blood vessels, and have diuretic, antidepressant, antioxidative, and pain relieving effects. γ-aminobutyric acid can be used as a functional factor in food to produce GABA-rich functional food, which can better and more widely play the functional properties of GABA....

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C19/032
Inventor 单艺姜毓君满朝新
Owner 黑龙江省乳品工业技术开发中心
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