Beans germination as a potential tool for GABA-enriched tofu production
- PDF / 1,008,730 Bytes
- 8 Pages / 595.276 x 790.866 pts Page_size
- 61 Downloads / 158 Views
ORIGINAL ARTICLE
Beans germination as a potential tool for GABA-enriched tofu production Kimroeun Vann1,2 • Atiya Techaparin2 • Jirawan Apiraksakorn2,3
Revised: 25 March 2020 / Accepted: 3 April 2020 Ó Association of Food Scientists & Technologists (India) 2020
Abstract Gamma-aminobutyric acid (GABA) is an inhibitory neurotransmitter that can be found in many plants, especially beans. Beans are normally used for producing vegetarian foods, such as bean milks, bean sprouts, and tofu. Thus, the aims of this study were to determine the GABA content in various germinated beans (yellow beans, black beans, green beans, and red beans) as well in tofu products made from different types of germinated beans. The results showed that soaking and germination significantly contributed to an increase in GABA production. The GABA content increased to a maximum value of 0.89, 3.09, 3.93 and 4.78 mg/g in yellow beans, red beans, green beans, and black beans, respectively. Moreover, due to the bean characteristics, green beans, red beans, and black beans were collected at 6 h after germination while yellow beans were collected at 0 h after germination. As a result, only yellow bean sprouts could be used for tofu production since they are composed of a high amount of proteins and a low amount of carbohydrates. The GABA content in tofu was 0.55 mg/g, which was lower than that in soybean milk (0.65 mg/g), likely due to the filtration and pressing processes of tofu production. Keywords Beans Germination GABA Tofu
& Jirawan Apiraksakorn [email protected] 1
Graduate School, Khon Kaen University, Khon Kaen, Thailand
2
Department of Biotechnology, Faculty of Technology, Khon Kaen University, Khon Kaen, Thailand
3
Fermentation Research Center for Value Added Agricultural Products (FerVAAP), Khon Kaen University, Khon Kaen, Thailand
Abbreviations PS Peeled split bean NG Nongerminated bean (whole bean seed) 0h Immediately after soaking GABA Gamma-aminobutyric acid
Introduction Gamma-aminobutyric acid (GABA) is a secondary metabolite in plants that is produced by the decarboxylation of glutamic acid via glutamate decarboxylase (Li et al. 2016). Basically, it is considered to be an inhibitory neurotransmitter in the human nervous system, which is involved in relieving anxiety, relieving depression, reducing sleep difficulty and decreasing high blood pressure (Inoue et al. 2003; Chuang et al. 2011; Yamatsu et al. 2015; Ma et al. 2015). GABA is naturally found in many kinds of seeds such as beans, rice, and sesame. Their GABA content typically ranges from 0.03 to 2.00 lmol/g-wet weight (Luo et al. 2018). Among these seeds, beans are not only a main source of GABA but also play an important role in overcoming human malnutrition. Beans, such as yellow beans (Glycine max), green beans (Phaseolus aureus), black beans (Phaseolus vulgaris), and red beans (Vigna angularis), have been considered as highly nutritious food ingredients since they are an inexpensive source of protein, carbohydrates, fiber, and phytochemical substances including
Data Loading...
