INFLUENCE OF ULTRASONIC EXPOSURE WHEN GERMINATING WHEAT GRAIN ON THE SYNTHESIS OF γ-AMINOBUTYRIC ACID

Abstract

In the modern world, the use of γ-aminobutyric acid (GABA) as a biologically active component of food products of plant origin is of great interest. Numerous scientific works are devoted to the creation of food products enriched with GABA by seed germination or microbiological fermentation of raw materials. Researchers note that γ-aminobutyric acid is a natural synthesized food ingredient accumulated in plants, capable of exerting an inhibitory effect on the proliferation of cancer cells, an effective regulator of blood pressure; a substance that promotes the functioning of the pancreas and thereby reduces the risk of diabetes. The article considers the possibility of using ultrasonic exposure as a mechanism for intensifying the accumulation of GABA in the process of wheat grain germination. Wheat grains were germinated by controlled germination, as the intensification of the process used grain processing on an acoustic source of elastic vibrations at a frequency of 22 kHz and a power of 340 W (device "Wave" model UZTA-0.4 / 22-OM), exposure time 3 minutes Germination was carried out using drinking water. This method of germination of wheat grain allows you to increase the content of GABA on average 3.2 times. After the digestion procedure is carried out in an in vitro model, the amount of GABA in wheat grain is quite high, which leads to a good value of the bioavailability index of the obtained raw material component. The results of our own research allow us to say that there is a potential for the production of bakery products enriched with GABA by introducing into the recipe raw materials from germinated wheat grains after ultrasound.