Effect of processing conditions on functional amino acid contents of black garlic

被引：0

作者：

Yamaya, Yoshifumi ^{[1
]}

Notoya, Noriyuki ^{[1
]}

机构：

[1] Aomori Prefectural Ind Technol Res Ctr, Agr Prod Inst, 91 Yanagisawa, Aomori 0330071, Japan

来源：

JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI | 2022年 / 69卷 / 12期

关键词：

black garlic; S allyl L cysteine; cycloalliin; GABA; CYSTEINE;

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Black garlic is one of the processed foods of garlic (Allium sativum). In order to improve the biologically functional quality of black garlic, the effects of raw garlic storage periods and processing temperatures on three amino acids, S allyl L cysteine (SAC), cycloalliin (CA) and y aminobutyric acid (GABA), were analyzed. The contents of SAC, CA and GABA in garlic cloves were increased in the early stage of heating process. In the subsequent stage, the contents of SAC and GABA were decreased, while there was no significant change in CA content.

引用

页码：573 / 578

页数：6

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