کد مقاله کد نشریه سال انتشار مقاله انگلیسی ترجمه فارسی نسخه تمام متن
83106 158685 2016 5 صفحه PDF سفارش دهید دانلود کنید
عنوان انگلیسی مقاله ISI
Effect of incubation time, buffer type and concentration on gamma-aminobutyric acid (GABA) production using Khao Dawk Mali 105 rice bran
ترجمه فارسی عنوان
اثر گذشت زمان انکوباتور، نوع بافر و غلظت بر گاما آمینوبوتیریک اسید (GABA) تولید با استفاده از در Khao Dawk مالی سبوس برنج 105
کلمات کلیدی
غلظت بافر؛ نوع بافر؛ گاما آمینوبوتیریک اسید (GABA)؛ زمان جوجه کشی؛ سبوس برنج
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک جنگلداری
چکیده انگلیسی

Rice bran of Khao Dawk Mali 105 (KDML105) variety was selected for production of gamma-aminobutyric acid (GABA). The effect of incubation time on GABA production was studied and the maximum GABA was produced after 6 h of incubation. Different types of 50 mM buffers (containing 0.2% glutamic acid) consisting of Tris, citric acid, boric acid and phosphate buffer (pH 5.6) were used to stabilize the pH of the reaction system. The highest GABA content (5.05 mg/g of bran) was found in the phosphate buffer system. Therefore, the effect of phosphate buffer concentrations (0–200 mM) on GABA production was investigated. The results showed that rice bran with phosphate buffer at a concentration of 80 mM at pH 5.6 with a rice bran to phosphate buffer at a ratio of 1–8 (weight per volume) produced the highest GABA content (p ≤ 0.05). GABA production was increased about 2.7 times in the phosphate buffer system compared with the control and about 11 times compared to the initial GABA content (0.58 mg/g of bran) in the rice bran. The results indicated that incubation time, buffer type and concentration significantly affect GABA production using rice bran.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Agriculture and Natural Resources - Volume 50, Issue 1, January 2016, Pages 80–84
نویسندگان
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