Effect of the treatment by slightly acidic electrolyzed water on the accumulation of gamma-aminobutyric acid in germinated brown millet

卷:186

Li, Xingfeng ; Hao, Jianxiong ; Liu, Xianggui ; Liu, Haijie ; Ning, Yawei ; Cheng, Ruhong ; Tan, Bin ; Jia, Yingmin

关键词: gamma-Aminobutyric acid;    Millet;    Germination;    Electrolyzed water;    Disinfection;   

DOI  :  10.1016/j.foodchem.2015.03.004

学科分类：食品科学和技术

【 摘 要 】

The accumulation of gamma-aminobutyric acid and the microbial decontamination are concerned increasingly inthe production, of sprouts. In this work, the effect of the treatment by slightly acidic electrolyzed water on the accumulation of gamma-aminobutyric acid in the germinated brown millet was evaluated by high performance liquid chromatography during germination. The results showed that slightly acidic electrolyzed water with appropriate available chlorine (15 or 30 mg/L) could promote the accumulation of gamma-aminobutyric acid by up to 21% (P < 0.05). However, the treatment with slightly acidic electrolyzed water could not enhance the sprouts growth of the germinated brown millet. The catalase and peroxidase activities of the germinated brown millet during germination were in agreement with the sprouts growth. Our results suggested that the accumulation of gamma-aminobutyric acid was independent of the length of sprouts in germinated grains. Moreover, the treatment with slightly acidic electrolyzed water significantly reduced the microbial counts in the germinated millet (P < 0.05) and the treatment with high available chlorine concentration (15 and 30 mg/L) showed stronger anti-infection potential in the germinated brown millet than that of lower available chlorine concentration (5 mg/L). In conclusion, the treatment with slightly acidic electrolyzed water is an available approach to improve the accumulation of gamma-aminobutyric acid and anti-infection potential in the germinated brown millet, and it can avoid too long millet sprouts. (C) 2015 Elsevier Ltd. All rights reserved.