CN111838668A - Highland barley germination method for inhibiting degradation of beta-glucan and enriching GABA - Google Patents
Highland barley germination method for inhibiting degradation of beta-glucan and enriching GABA Download PDFInfo
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- CN111838668A CN111838668A CN202010749282.0A CN202010749282A CN111838668A CN 111838668 A CN111838668 A CN 111838668A CN 202010749282 A CN202010749282 A CN 202010749282A CN 111838668 A CN111838668 A CN 111838668A
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- highland barley
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- glucan
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- 235000007340 Hordeum vulgare Nutrition 0.000 title claims abstract description 98
- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 title claims abstract description 60
- 229920002498 Beta-glucan Polymers 0.000 title claims abstract description 39
- FYGDTMLNYKFZSV-URKRLVJHSA-N (2s,3r,4s,5s,6r)-2-[(2r,4r,5r,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5r,6s)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1[C@@H](CO)O[C@@H](OC2[C@H](O[C@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-URKRLVJHSA-N 0.000 title claims abstract description 37
- 229960003692 gamma aminobutyric acid Drugs 0.000 title claims abstract description 32
- 238000000034 method Methods 0.000 title claims abstract description 30
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- DGVVWUTYPXICAM-UHFFFAOYSA-N β‐Mercaptoethanol Chemical compound OCCS DGVVWUTYPXICAM-UHFFFAOYSA-N 0.000 description 2
- 208000019901 Anxiety disease Diseases 0.000 description 1
- BTBUEUYNUDRHOZ-UHFFFAOYSA-N Borate Chemical compound [O-]B([O-])[O-] BTBUEUYNUDRHOZ-UHFFFAOYSA-N 0.000 description 1
- 206010010904 Convulsion Diseases 0.000 description 1
- 239000005980 Gibberellic acid Substances 0.000 description 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- BLHYIYKUEYNCSP-UHFFFAOYSA-M [Na+].CC([O-])=O.C1CCOC1.CCN(CC)CC Chemical compound [Na+].CC([O-])=O.C1CCOC1.CCN(CC)CC BLHYIYKUEYNCSP-UHFFFAOYSA-M 0.000 description 1
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- 229940064063 alpha tocotrienol Drugs 0.000 description 1
- RZFHLOLGZPDCHJ-DLQZEEBKSA-N alpha-Tocotrienol Natural products Oc1c(C)c(C)c2O[C@@](CC/C=C(/CC/C=C(\CC/C=C(\C)/C)/C)\C)(C)CCc2c1C RZFHLOLGZPDCHJ-DLQZEEBKSA-N 0.000 description 1
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- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- IXORZMNAPKEEDV-UHFFFAOYSA-N gibberellic acid GA3 Natural products OC(=O)C1C2(C3)CC(=C)C3(O)CCC2C2(C=CC3O)C1C3(C)C(=O)O2 IXORZMNAPKEEDV-UHFFFAOYSA-N 0.000 description 1
- IXORZMNAPKEEDV-OBDJNFEBSA-N gibberellin A3 Chemical compound C([C@@]1(O)C(=C)C[C@@]2(C1)[C@H]1C(O)=O)C[C@H]2[C@]2(C=C[C@@H]3O)[C@H]1[C@]3(C)C(=O)O2 IXORZMNAPKEEDV-OBDJNFEBSA-N 0.000 description 1
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- 108010076363 licheninase Proteins 0.000 description 1
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- 108090000623 proteins and genes Proteins 0.000 description 1
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- QEVHRUUCFGRFIF-MDEJGZGSSA-N reserpine Chemical compound O([C@H]1[C@@H]([C@H]([C@H]2C[C@@H]3C4=C(C5=CC=C(OC)C=C5N4)CCN3C[C@H]2C1)C(=O)OC)OC)C(=O)C1=CC(OC)=C(OC)C(OC)=C1 QEVHRUUCFGRFIF-MDEJGZGSSA-N 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- AWBWZUHEUDDGKG-UHFFFAOYSA-M sodium acetonitrile methanol acetate Chemical compound [Na+].OC.CC#N.CC([O-])=O AWBWZUHEUDDGKG-UHFFFAOYSA-M 0.000 description 1
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- YNJBWRMUSHSURL-UHFFFAOYSA-N trichloroacetic acid Chemical compound OC(=O)C(Cl)(Cl)Cl YNJBWRMUSHSURL-UHFFFAOYSA-N 0.000 description 1
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- RZFHLOLGZPDCHJ-XZXLULOTSA-N α-Tocotrienol Chemical compound OC1=C(C)C(C)=C2O[C@@](CC/C=C(C)/CC/C=C(C)/CCC=C(C)C)(C)CCC2=C1C RZFHLOLGZPDCHJ-XZXLULOTSA-N 0.000 description 1
- 239000011730 α-tocotrienol Substances 0.000 description 1
- 235000019145 α-tocotrienol Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01G—HORTICULTURE; CULTIVATION OF VEGETABLES, FLOWERS, RICE, FRUIT, VINES, HOPS OR SEAWEED; FORESTRY; WATERING
- A01G31/00—Soilless cultivation, e.g. hydroponics
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/152—Cereal germ products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Environmental Sciences (AREA)
- Cereal-Derived Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a highland barley germination method for inhibiting degradation of beta-glucan and enriching GABA, belonging to the technical field of food processing. The highland barley germination method for inhibiting degradation of beta-glucan and enriching gamma-aminobutyric acid comprises the following steps: selecting full highland barley seeds, cleaning, soaking seeds, and preparing the germinated highland barley by adopting a hypoxia stress germination technology. Drying and crushing germinated highland barley, and measuring the contents of beta-glucan and gamma-aminobutyric acid. The invention has the advantages that not only the degradation of beta-glucan can be inhibited, but also the gamma-aminobutyric acid can be enriched in a large amount; the degradation of beta-glucan is less than 15%, and the enrichment amount of gamma-aminobutyric acid is more than 3 times.
Description
Technical Field
The invention relates to a highland barley germination method for inhibiting beta-glucan degradation and enriching GABA, belonging to the technical field of food processing.
Background
In recent years, with the change of the consumption concept of people, green food is gradually pursued by people. The highland barley is increasingly favored by people due to the fact that the highland barley is high in protein, fiber, vitamins, fat and sugar and is rich in minerals such as trace element selenium, and the highland barley becomes green natural grain integrating health food and health food. The highland barley is rich in dietary fiber, beta-glucan, gamma-aminobutyric acid, alpha-tocotrienol and other physiological functional components, so that the highland barley has special medicinal and health-care functions. Researches show that the beta-glucan has the functions of clearing intestines, regulating blood sugar, reducing cholesterol, improving immunity and the like. Gamma-aminobutyric acid has various physiological, pharmacological and health-care functions of resisting convulsion and anxiety, reducing blood pressure, resisting arrhythmia, regulating hormone secretion, improving reproductive physiological action, protecting stomach function, having neurotrophic effect, resisting aging and the like, and can also be used as a food additive, a deodorant and the like.
The germination of the grains is a process of various physiological metabolic changes in the grains, and the germinated grains not only have improved nutritive value and can greatly enrich nutrient substances such as gamma-aminobutyric acid and the like, but also can degrade or eliminate toxic substances in the grains. However, during the germination of the kernels, endosperm cells are stimulated by gibberellic acid secreted by embryo epithelial cells to gradually synthesize a series of endogenous beta-1, 3-1, 4-glucanases, which decompose beta-glucans in the endosperm cell wall, thereby reducing the content of beta-glucans. At present, in the existing germination technical process, although the large-scale enrichment of gamma-aminobutyric acid is realized, the problem of degradation of beta-glucan accompanied with the enrichment of gamma-aminobutyric acid is not solved; the technology for simultaneously enriching beta-glucan and gamma-aminobutyric acid by preparing germinated highland barley is not available up to now.
Disclosure of Invention
In order to solve the technical problems of the invention: by adopting the hypoxia stress technology, the problem that only gamma-aminobutyric acid can be enriched and beta-glucan is greatly degraded in the existing germinated highland barley is solved; or the beta-glucan in the germinated highland barley is preserved, and the gamma-aminobutyric acid can not be enriched in a large amount. The technology of the invention can not only inhibit the degradation of beta-glucan, but also enrich a large amount of gamma-aminobutyric acid.
The invention provides a highland barley germination method for inhibiting degradation of beta-glucan and enriching GABA, which is characterized in that germinated highland barley is subjected to stress treatment to enrich gamma-aminobutyric acid and inhibit degradation of beta-glucan; the stress method comprises any one of the following modes:
(a) low-temperature stress: the temperature is-20 to 5 ℃;
(b) metal ion stress: the ions comprising Fe3+、Cu2+Or Mg2+；
(c) Vacuum stress.
In one embodiment of the invention, the low temperature stress temperature is preferably-20 to-10 ℃ and the stress time is 12 to 72 hours.
In one embodiment of the invention, the concentration of metal ions in the metal ion stress is 0.05-0.1 mol/L.
In one embodiment of the invention, the vacuum stress is the treatment of the germinated highland barley by vacuum packaging.
In one embodiment of the invention, the vacuum degree is 0.06-0.10 MPa, and the vacuum stress time is 12-72 h.
The invention provides an application of the method in preparing highland barley products.
The invention provides a method for preparing germinated highland barley powder, which comprises the steps of treating highland barley by adopting the germination method and then crushing the highland barley to obtain the germinated highland barley powder.
In one embodiment of the invention, the method comprises the steps of:
selecting plump highland barley seeds, soaking and disinfecting the highland barley seeds for 5min by using 0.2-1% (v: v) sodium hypochlorite solution, and cleaning the highland barley seeds by using deionized water; then soaking the seeds in deionized water (material-liquid ratio of 1:1) for 10h in a constant temperature and humidity incubator at 25 ℃, respectively, laying four layers of gauze on the bottom of a stainless steel tray of 25cm multiplied by 38cm, then uniformly placing cleaned highland barley seeds on the gauze, placing 100g seeds in each tray, and covering 2 layers of gauze on the tray. Germinating in a constant temperature and humidity incubator at 15 deg.C for 24 hr. And spraying about 50mL of deionized water every 2h to keep the highland barley seeds moist. After draining, the mixture is put into a packaging bag and vacuumized by a small vacuum sealing machine, and the vacuum degree is 0.07 MPa. Storing in a constant temperature and humidity incubator at 15 ℃. Then inactivating enzyme in oven for 10min (90 deg.C), spreading on tray at 40 deg.C, hot air drying for 12 hr, taking out, pulverizing, and sieving with 50 mesh sieve.
The invention provides germinated highland barley powder prepared by the method.
In one embodiment of the invention, the GABA content in the germinated highland barley powder is more than 60mg/100g, and the beta-glucan content is more than 4%, wherein the mass ratio of the beta-glucan to the highland barley is g/g.
The invention also provides an application of the germinated highland barley powder in preparation of nutritional oatmeal and nutrition-enriched powder.
The invention has the beneficial effects that:
compared with the prior art, the invention forms an oxygen-free environment through vacuum pumping, retains and promotes functional components of the germinated highland barley, can inhibit the degradation rate of beta-glucan to be 11.88 percent, and has the enrichment amount of gamma-aminobutyric acid reaching 152.59mg/100 g; in addition, chemical substances which are unfavorable to human bodies are not introduced in the period, toxic and harmful substances are not generated, the food belongs to non-toxic, pollution-free and nuisanceless pure natural green food, the period is short, the factory production is easy to realize, and the development trend of 'green, environmental protection, safety and pursuit of efficacy' is met.
Detailed Description
The following description of the preferred embodiments of the present invention is provided for the purpose of better illustrating the invention and is not intended to limit the invention thereto.
1. Determination of beta-glucan content
According to the agricultural industry standard of the republic of China: determination of the beta-glucan content in cereals and their products (NY/T2006-2011). The specific determination method is as follows:
1. pulverizing highland barley: sieving with 50 mesh sieve using high speed multifunctional pulverizer.
2. Flour samples (80-120 mg; accurately weighed) were added to 15mL plastic centrifuge tubes. Tap the tube to ensure that all samples fell to the bottom of the tube.
3. The sample was wetted with 0.2mL ethanol (50% v/v) to aid dispersion. Sodium phosphate buffer (4.0mL,20mM, pH6.5) was added and stirred with a vortex stirrer.
4. The tube was placed in a boiling water bath and incubated for 1 min. The centrifuge tube was removed, shaken vigorously for a few seconds with a vortex mixer, held again for 2min in a boiling water bath, and shaken again.
5. Keeping the temperature of the centrifuge tube in a water bath at 50 ℃ for 5min, adding 0.2mL of the lichenase solution, violently shaking for several seconds, covering a centrifugal tube plug, and keeping the temperature in the water bath at 50 ℃ for 60 min; during which regular vigorous stirring is carried out 3-4 times on a vortex stirrer.
7. Taking out the centrifuge tube, adding sodium acetate buffer solution (5.0mL,200mM, pH 4.0), uniformly mixing by using a vortex stirrer, and cooling for 5-10 min at room temperature; centrifuging (1000g, 10min), and collecting supernatant for use.
8. 0.1mL of the supernatant was accurately transferred to the bottom of 3 centrifuge tubes, 0.1mL of beta-glucosidase was added to each centrifuge tube, and 0.1mL of 50mM sodium acetate buffer (pH 4.0) was added to the other centrifuge tube as a reaction blank, and the centrifuge tubes were incubated in a 50 ℃ water bath for 10 min.
Reagent blank: 200 μ L of 50mM sodium acetate buffer was pipetted into the centrifuge tube.
Glucose standard working solution: 100 μ L of glucose standard stock solution was transferred in parallel to 3 centrifuge tubes and 100 μ L of 50mM sodium acetate buffer was added.
10. 3.0mL of GOPOD reagent is added into each tube, the reaction is carried out for 20min at 50 ℃, and the centrifuge tube is taken out and cooled to room temperature.
11. Zero with reagent blank and absorbance at 510 nm.
12. And (4) calculating a result:
beta-glucan content (%, wet basis) ═ Δ a × F × 94 × 10-6×100/W×0.9
Beta-glucan content (%, dry basis) ═ beta-glucan content (%, wet basis)/(100-moisture content%) × 100
A: difference between the sample light absorption value and the reaction blank light absorption value;
f: converting the absorbance into a conversion factor of mu g glucose, wherein F is the absorbance of 100 mu g glucose/100 mu g glucose;
94: volume correction factor (0.1 mL from 9.4mL for analysis);
w: solid sample mass in grams (g);
0.9: a dehydration conversion factor for converting glucose into beta-glucan.
2. Determination of gamma-aminobutyric acid (GABA) content
Adopting an ortho-phthalaldehyde pre-column derivatization reversed-phase high performance liquid chromatography-ultraviolet detection method.
(1) Preparation of a test solution: accurately weighing 1.0g of highland barley powder, adding an appropriate amount of 5% trichloroacetic acid, shaking up, fixing the volume to 25mL, carrying out ultrasonic treatment at normal temperature for 40min, and centrifuging (4000rpm for 10 min). Collecting supernatant, and filtering with 0.22 μm filter membrane.
(2) Chromatographic conditions are as follows: a chromatographic column: agilent Hypersil ODS column (4.0 mm. times.250 mm, 5 μm). Mobile phase a (pH 7.2) was 27.6mmol/L sodium acetate-triethylamine-tetrahydrofuran (volume ratio 500:0.11:2.5) and mobile phase B (pH 7.2) was 80.9mmol/L sodium acetate-methanol-acetonitrile (volume ratio 1:2:2) at a flow rate of 1.0mL/min at a column temperature of 40 ℃. The detection wavelength was 338 nm. Gradient elution is adopted, and the elution procedure is as follows: 0min, 8% B; 17min, 50% B; 20.1min, 100% B; 24.0min, 0% B.
(3) Preparation of a derivative: 10mg of o-phthalaldehyde was weighed and dissolved in 0.5mL of methanol, and 2mL of 0.4 mol/L borate buffer (Ph 10.2) and 20. mu.L of 2-mercaptoethanol were added.
(4) Conditions of the derivatizing agent: using an automatic derivatization device of a high performance liquid chromatography system, 400. mu.L of the test solution and 200. mu.L of the derivatization agent are reacted for 2 min.
Example 1: low temperature stress
Selecting plump highland barley seeds, soaking and sterilizing the highland barley seeds for 5min by using 0.2-1% (v: v) sodium hypochlorite solution, and cleaning the highland barley seeds by using deionized water. Then soaking the seeds in deionized water (material-liquid ratio of 1:1) for 10h in a constant temperature and humidity incubator at 25 ℃, respectively, laying four layers of gauze on the bottom of a stainless steel tray of 25cm multiplied by 38cm, then uniformly placing cleaned highland barley seeds on the gauze, placing 100g seeds in each tray, and covering 2 layers of gauze on the tray. Germinating in a constant temperature and humidity incubator at 15 deg.C for 24 hr. And spraying about 50mL of deionized water every 2h to keep the highland barley seeds moist. Storing in a low-temperature refrigerator at 5 ℃ and 20 ℃ for 24 hours respectively. And then inactivating enzyme in an oven for 10min (90 ℃), spreading on a tray at 40 ℃, performing hot air drying for 12h, taking out, crushing, and sieving with a 50-mesh sieve to obtain the germinated highland barley powder. The results are shown in Table 2.
Example 2: stress of metal ions
Selecting plump highland barley seeds, soaking and sterilizing the highland barley seeds for 5min by using 0.2-1% (v: v) sodium hypochlorite solution, and cleaning the highland barley seeds by using deionized water. Then soaking the seeds in deionized water (material-liquid ratio of 1:1) for 10h in a constant temperature and humidity incubator at 25 ℃, respectively, laying four layers of gauze on the bottom of a stainless steel tray of 25cm multiplied by 38cm, then uniformly placing cleaned highland barley seeds on the gauze, placing 100g seeds in each tray, and covering 2 layers of gauze on the tray. Germinating in 15 deg.C constant temperature and humidity incubator for 48 hr. Spraying about 50mL of metal ion solution (Fe) at intervals of 2h and 0.08mol/L2+、Fe3+、Cu2+、Mg2+、Zn2+) So as to keep the highland barley seeds moist. And then inactivating enzyme in an oven for 10min (90 ℃), spreading on a tray at 40 ℃, performing hot air drying for 12h, taking out, crushing, and sieving with a 50-mesh sieve to obtain the germinated highland barley powder. The results are shown in Table 1.
Example 3: water immersion hypoxia stress
Selecting plump highland barley seeds, soaking and sterilizing the highland barley seeds for 5min by using 0.2-1% (v: v) sodium hypochlorite solution, and cleaning the highland barley seeds by using deionized water. Then soaking the seeds in deionized water (material-liquid ratio of 1:1) for 10h in a constant temperature and humidity incubator at 25 ℃, respectively, laying four layers of gauze on the bottom of a stainless steel tray of 25cm multiplied by 38cm, then uniformly placing cleaned highland barley seeds on the gauze, placing 100g seeds in each tray, and covering 2 layers of gauze on the tray. Germinating in a constant temperature and humidity incubator at 15 deg.C for 24 hr. And spraying about 50mL of deionized water every 2h to keep the highland barley seeds moist. After draining, the mixture is put into a packaging bag and vacuumized by a small vacuum sealing machine, and the vacuum degree is 0.07 MPa. Storing in a constant temperature and humidity incubator at 15 ℃ for 24 h. And then inactivating enzyme in an oven for 10min (90 ℃), spreading on a tray at 40 ℃, performing hot air drying for 12h, taking out, crushing, and sieving with a 50-mesh sieve to obtain the germinated highland barley powder. The results are shown in Table 1.
Example 4: vacuum hypoxia stress
Selecting plump highland barley seeds, soaking and sterilizing the highland barley seeds for 5min by using 0.2-1% (v: v) sodium hypochlorite solution, and cleaning the highland barley seeds by using deionized water. Then soaking the seeds in deionized water (material-liquid ratio of 1:1) for 10h in a constant temperature and humidity incubator at 25 ℃, respectively, laying four layers of gauze on the bottom of a stainless steel tray of 25cm multiplied by 38cm, then uniformly placing cleaned highland barley seeds on the gauze, placing 100g seeds in each tray, and covering 2 layers of gauze on the tray. Germinating in a constant temperature and humidity incubator at 15 deg.C for 24 hr. And spraying about 50mL of deionized water every 2h to keep the highland barley seeds moist. After draining, the mixture is put into a packaging bag and vacuumized by a small vacuum sealing machine, and the vacuum degree is 0.07 MPa. Storing in a constant temperature and humidity incubator at 15 ℃ for 24 h. And then inactivating enzyme in an oven for 10min (90 ℃), spreading on a tray at 40 ℃, performing hot air drying for 12h, taking out, crushing, and sieving with a 50-mesh sieve to obtain the germinated highland barley powder. The results are shown in Table 1.
TABLE 1 influence of stress mode on beta-glucan, GABA content in germinated barley
As can be seen from Table 1, the accumulation of gamma-aminobutyric acid can be greatly promoted by the vacuum hypoxia stress, and meanwhile, the content of beta-glucan is high. Thus, preferably, the stress regime is vacuum hypoxia stress.
Example 4: selection of degree of vacuum
The process of example 4 was followed except that the degree of vacuum was adjusted to 0.06, 0.07, 0.08 and 0.09MPa, and the other conditions were the same as in example 2, and the results are shown in Table 2.
TABLE 2 influence of vacuum degree on the content of beta-glucan and GABA in germinated barley under vacuum stress
As can be seen from Table 2, the degradation rate of β -glucan was reduced when the vacuum degree was too high, but the increase in GABA was also reduced; too low a vacuum promotes the degradation of beta-glucan. Therefore, it is preferable that the degree of vacuum is 0.07 MPa.
Example 5: selection of vacuum stress time
Referring to the method of example 4, except that the vacuum stress time was adjusted to 24, 48, 72h, the other conditions were the same as example 2, and the results are shown in Table 3.
TABLE 3 influence of vacuum stress time on the content of beta-glucan and GABA in germinated barley
As can be seen from Table 3, the vacuum stress for too long time resulted in an increased degradation rate of beta-glucan and an increased production cycle. Therefore, preferably, the vacuum stress time is 24 h.
Example 6: application of germinated highland barley powder in highland barley nutrition raw oatmeal and germinated highland barley nutrition powder
The germinated highland barley powder prepared in the embodiment 4 is used as a raw material, and highland barley malt powder is added into flour to produce highland barley nutrition raw oatmeal and germinated highland barley nutrition powder.
Comparative example 1:
selecting plump highland barley seeds, soaking and sterilizing the highland barley seeds for 5min by using 0.2-1% (v: v) sodium hypochlorite solution, and cleaning the highland barley seeds by using deionized water. Then soaking the seeds in deionized water (material-liquid ratio of 1:1) for 10h in a constant temperature and humidity incubator at 25 ℃, respectively, laying four layers of gauze on the bottom of a stainless steel tray of 25cm multiplied by 38cm, then uniformly placing cleaned highland barley seeds on the gauze, placing 100g seeds in each tray, and covering 2 layers of gauze on the tray. Germinating in 15 deg.C constant temperature and humidity incubator for 48 hr. And spraying about 50mL of deionized water every 2h to keep the highland barley seeds moist. Then inactivating enzyme in oven for 10min (90 deg.C), spreading on tray at 40 deg.C, hot air drying for 12 hr, taking out, pulverizing, and sieving with 50 mesh sieve. The results are shown in Table 4.
Comparative example 2:
selecting plump highland barley seeds, soaking and sterilizing the highland barley seeds for 5min by using 0.2-1% (v: v) sodium hypochlorite solution, and cleaning the highland barley seeds by using deionized water. Then soaking the seeds in deionized water (material-liquid ratio of 1:1) for 10h in a constant temperature and humidity incubator at 25 ℃, respectively, laying four layers of gauze on the bottom of a stainless steel tray of 25cm multiplied by 38cm, then uniformly placing cleaned highland barley seeds on the gauze, placing 100g seeds in each tray, and covering 2 layers of gauze on the tray. Germinating in 15 deg.C constant temperature and humidity incubator for 72 h. And spraying about 50mL of deionized water every 2h to keep the highland barley seeds moist. Then inactivating enzyme in oven for 10min (90 deg.C), spreading on tray at 40 deg.C, hot air drying for 12 hr, taking out, pulverizing, and sieving with 50 mesh sieve. The results are shown in Table 4.
Comparative example 3:
selecting plump highland barley seeds, soaking and sterilizing the highland barley seeds for 5min by using 0.2-1% (v: v) sodium hypochlorite solution, and cleaning the highland barley seeds by using deionized water. Then soaking the seeds in deionized water (material-liquid ratio of 1:1) for 10h in a constant temperature and humidity incubator at 25 ℃, respectively, laying four layers of gauze on the bottom of a stainless steel tray of 25cm multiplied by 38cm, then uniformly placing cleaned highland barley seeds on the gauze, placing 100g seeds in each tray, and covering 2 layers of gauze on the tray. Germinating in a constant temperature and humidity incubator at 15 deg.C for 96 hr. And spraying about 50mL of deionized water every 2h to keep the highland barley seeds moist. Then inactivating enzyme in oven for 10min (90 deg.C), spreading on tray at 40 deg.C, hot air drying for 12 hr, taking out, pulverizing, and sieving with 50 mesh sieve. The results are shown in Table 4.
TABLE 4 influence of vacuum stress on the content of beta-glucan and GABA in germinated barley
Although the present invention has been described with reference to the preferred embodiments, it should be understood that various changes and modifications can be made therein by those skilled in the art without departing from the spirit and scope of the invention as defined in the appended claims.
Claims (10)
1. A highland barley germination method for inhibiting degradation of beta-glucan and enriching GABA is characterized in that the method is to stress germinated highland barley to enrich gamma-aminobutyric acid and inhibit degradation of beta-glucan; the stress method comprises any one of the following modes:
(a) low-temperature stress: the temperature is-20 to 5 ℃;
(b) metal ion stress: the ions comprising Fe3+、Cu2+Or Mg2+；
(c) Vacuum stress.
2. The germination method according to claim 1, wherein the low temperature stress temperature is-20 to-10 ℃ and the stress time is 12 to 72 hours.
3. The germination method according to claim 1, wherein the concentration of metal ions in the metal ion stress is 0.05-0.1 mol/L.
4. The germination method as claimed in claim 1, wherein the vacuum stress is treatment of germinated barley with vacuum packaging.
5. The germination method according to claim 1 or 4, wherein the vacuum degree is 0.06-0.10 MPa, and the vacuum stress time is 12-72 h.
6. Use of the germination method according to any one of claims 1-5 for the preparation of highland barley products.
7. A method for preparing germinated highland barley powder is characterized in that the germinated highland barley powder is obtained by processing highland barley by adopting the germination method of any one of claims 1 to 5 and then crushing the highland barley.
8. The germinated highland barley powder prepared by the method of claim 7.
9. The germinated barley powder according to claim 8, wherein the GABA content in the germinated barley powder is more than 60mg/100g, and the beta-glucan content is more than 4%.
10. Use of the germinated barley flour of any one of claims 8 or 9 in the preparation of nutritional oatmeal and nutritional enriched flour.
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Non-Patent Citations (6)
| Title |
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| HYUN-JUNG CHUNG，ET.AL: "Effects of steeping and anaerobic treatment on GABA (g -aminobutyric acid)", 《LWT - FOOD SCIENCE AND TECHNOLOGY》 * |
| LENA RIMSTEN，ET.AL: "Effects of malting on β-glucanase and phytase", 《JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE》 * |
| WALEED AL-ANSI，ET.AL: "The potential improvements of Naked barley pretreatments on GABA, β-glucan, and antioxidant properties", 《LWT - FOOD SCIENCE AND TECHNOLOGY》 * |
| 丁俊胄 ，等: "厌氧胁迫对发芽糙米中γ-氨基丁酸含量变化的影响", 《中国粮油学报》 * |
| 王斌，等: "真空处理对发芽稻谷中γ-氨基丁酸含量的影响", 《中国粮油学报》 * |
| 邓俊琳，等: "青稞萌动过程中β-葡聚糖、γ-氨基丁酸和多酚的含量研究", 《中国粮油学报》 * |
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