植物乳杆菌发酵紫薯粉对酸面团面包的抗氧化特性及品质影响  

Antioxidant Properties of Bread Made from Purple Sweet Potato Powder (PSP) Sourdough Fermented by Lactobacillus plantarum

作　　者：王宏兹 王凤[2] 黄卫宁[2] RAYAS-DUARTE Patricia 姚远 

机构地区：[1]福马咪咪(福建)食品工业有限公司,福建晋江362216 [2]江南大学食品科学与技术国家重点实验室,江苏无锡214122 [3]俄克拉荷马州立大学农产品与食品研究中心 [4]无锡麦吉贝可生物食品有限公司,江苏无锡214131

出　　处：《食品科学》2012年第13期40-44,共5页Food Science

基　　金：国家自然科学基金项目(31071595;20576046);国家农业科技成果转化资金项目(2011GB2C100017);美国农业部国际合作项目[A-(86269)];广东省教育部产学研结合项目(2011B090400592);江苏省科技支撑计划项目(BE2011380)

摘　　要：采用紫薯粉和植物乳杆菌发酵紫薯粉制作富含花青素的面包,通过对比研究乳酸菌发酵紫薯粉对面包品质的影响;并探讨乳酸菌发酵紫薯粉对面包中花青素含量、总酚含量以及DPPH自由基清除率的影响。结果表明:相比紫薯粉面包,乳酸菌发酵紫薯粉使得面包pH值降低,总酸度(TTA)增加,面包比容有所减小,面包色度C*值增加而色相H*值减小,面包色泽由原来的浅紫色变为浅红色。感官评定的结果显示,采用紫薯粉或乳酸菌发酵紫薯粉制作的面包都为消费者所喜爱。同时,与紫薯粉面包相比,乳酸菌发酵紫薯粉面包的总酚含量和DPPH自由基清除率分别增加了90.8%和6.1%,增强了面包的抗氧化性。Purple sweet potato powder （PSP） and Lactobacillus plantarum fermented PSP were separately used to prepare bread in this study. The effect of lactic acid bacteria （LAB） fermentation for PSP on the quality of bread make from PSP, anthocyanins content, total phenolic content and DPPH radical-scavenging activity was explored. The results showed that the bread made from LAB-fermented PSP had lower pH and higher TTA, and its specific volume revealed a decrease compared to that made from non-fermented PSP. After LAB fermentation, the color of PSP was changed from light purple to pink, and the chroma （C＊） of the bread with LAB-fermented PSP increased while the hue （H＊） decreased. Sensory evaluation of both bread samples could be accepted by consumers. The bread made from LAB-fermented PSP revealed an increase in total phenolic content and DPPH radical-scavenging activity by 90.8% and 6.1%, respectively compared to that made from non-fermented PSP. Therefore, LAB fermentation can enhance the antioxidant activity of PSP bread.

关 键 词：植物乳杆菌 紫薯粉 面包发酵 花青素 抗氧化特性 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]