ジャガイモおよびその加工食品のγ-アミノ酪酸(GABA)含量  [in Japanese] Contents of γ-Aminobutyric Acid (GABA) in Potatoes and Processed Potato Products  [in Japanese]

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Abstract

ジャガイモおよびその加工食品(製品)に含まれるγ-アミノ酪酸(GABA)含量について検討した.<BR>(1)ジャガイモ22品種を用いて,総遊離アミノ酸含量およびGABA含量について比較したところ,総遊離アミノ酸含量には品種間差(239~819mg/100gFW)が認められた.また,GABA含量も品種間差が認められ,"インカレッド"で最も多かった(61mg/100gFW).<BR>(2)加工用品種である"トヨシロ"におけるアミノ酸組成について検討したところ,総遊離アミノ酸含量は,100g当たり416±100mgであり,GABAは総遊離アミノ酸含量の約7~8%を占めていた.さらに,全総遊離アミノ酸含量とGABA含量との間に正の相関(r=0.8048)が認められた.<BR>(3)ジャガイモを原料とした製品におけるGABA含量を分析したところ,ジャガイモを主原料とする製品では100g当たり約61mg認められた.一方で,ジャガイモを主体とし,小麦粉を配合した製品では約20mg, ジャガイモを含まない製品では数mgであり,製品に用いる原料の割合としてジャガイモが多いほどGABA含量が多くなると考えられた.

The contents of γ-aminobutyric acid (GABA) in potatoes (<I>Solanum tuberosum</I> L.) and in processed potato products on the market were studied. In 22 varieties of potato, the total content of free amino acids and GABA content were found to vary from 239 to 819mg/100g FW and from 16 to 61mg/100g FW, respectively. There was also a positive correlation (r=0.8048) between the total content of free amino acids and GABA content in the Ldquo;Toyoshiro" variety that is always used in processed foods. The amount of GABA accounted for about 7 to 8% of the total amount of free amino acids. From analysis of the GABA contents of food products made from potatoes, about 61mg of GABA was found in 100g FW of a product made only from potatoes, about 20mg was found in 100g FW of a product made mainly from potatoes with mixed flour, and only a few mg was found in a product containing no potato. It was thus shown that the GABA content in processed potato products increases as the potato content increases.<BR>These results suggest that GABA can be ingested, for various purposes, by consumption of potatoes and food products made from potatoes.

Journal

  • NIPPON SHOKUHIN KOGYO GAKKAISHI  

    NIPPON SHOKUHIN KOGYO GAKKAISHI 53(9), 514-517, 2006-09-15 

    Japanese Society for Food Science and Technology

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Codes

  • NII Article ID (NAID)
    10018255040
  • NII NACSIS-CAT ID (NCID)
    AN10467499
  • Text Lang
    JPN
  • Article Type
    Journal Article
  • ISSN
    1341027X
  • NDL Article ID
    8048886
  • NDL Source Classification
    ZP34(科学技術--食品工学・工業)
  • NDL Call No.
    Z17-126
  • Data Source
    CJP  CJPref  NDL  J-STAGE 
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