Effect and Process Conditions of Cold Plasma Combined withL-Glutamic Acid and Salt Stress on Germination and Enrichment of<i>γ</i>-Aminobutyric Acid in Adzuki Bean

XU Qingpeng; JIANG Xiujie; ZHANG Jiayu; WEI Chunhong; ZHOU Hangqing; ZHANG Dongjie

doi:10.13386/j.issn1002-0306.2022120205

Volume 44 Issue 22

Nov. 2023

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Science and Technology of Food Industry > 2023 > 44(22): 160-168. > DOI: 10.13386/j.issn1002-0306.2022120205

XU Qingpeng, JIANG Xiujie, ZHANG Jiayu, et al. Effect and Process Conditions of Cold Plasma Combined withL-Glutamic Acid and Salt Stress on Germination and Enrichment ofγ-Aminobutyric Acid in Adzuki Bean[J]. Science and Technology of Food Industry, 2023, 44(22): 160−168. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022120205.

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Effect and Process Conditions of Cold Plasma Combined withL-Glutamic Acid and Salt Stress on Germination and Enrichment ofγ-Aminobutyric Acid in Adzuki Bean

College of Food, Heilongjiang Bayi Agricultural Reclamation University, Daqing 163319, China

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Received Date: December 25, 2022
Available Online: September 13, 2023

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Abstract

This study aimed to investigate the effect of cold atmospheric pressure plasma (CAPP) treatment combined with salt stress on the enrichment of gamma-aminobutyric acid (GABA) in adzuki beans after germination. The effect of CAPP voltage, frequency, and duration of treatment of seeds, on their GABA content during germination was investigated using adzuki beans as raw material. In addition, the method of germination using L-glutamic acid (L-Glu) combined with salt stress was used to investigate the effect of single factors (germination time and concentrations of CaCl₂, L-Glu, and NaCl) on enrichment of GABA. The optimal process conditions for enrichment of GABA using response surface optimization experiments were also determined. The results showed that the treatment of seeds with CAPP technology had a beneficial effect on their germination and enrichment of GABA. The CAPP treatment was more effective under the following conditions: voltage of 90 kV, frequency of 120 Hz, and duration of 20 min. When the germination time was 58 h and the CaCl₂, L-Glu, and NaCl concentrations were 4.4 mmol/L, 3.2 mg/mL, and 66 mmol/L, respectively, the GABA content of germinated adzuki beans was 160.23±2.91 mg/100 g, which was 7.12 times higher than that of ungerminated adzuki beans. This method is efficient, reliable, cost-effective, and provides a technical reference for the industrial production of GABA-rich foods.
- cold plasma,
- L-glutamic acid,
- salt stress,
- adzuki beans,
- γ-aminobutyric acid

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