燕麦甜醅发酵过程中生化成分的动态变化  

Dynamic Changes in Biochemical Components during Fermentation of Sweet Fermented Oat

作　　者：吴寒[1] 肖愈[1] 李伟[1] 芮昕[1] 王丹[1] 徐笑[1] 马宇潇 黄璐[1] 董明盛[1] 

机构地区：[1]南京农业大学食品科技学院,江苏南京210095

出　　处：《食品科学》2015年第13期114-118,共5页Food Science

基　　金："十二五"国家科技支撑计划项目(2013BAD18B01-4);国家高技术研究发展计划(863计划)项目(2011AA100903);国家自然科学基金青年科学基金项目(31201422);国家自然科学基金面上项目(31371807);江苏高校优势学科建设工程资助项目(PAPD)

摘　　要：研究燕麦甜醅发酵过程中理化指标的动态变化,利用高效液相色谱法（high performance liquid chromatography,HPLC）测定燕麦发酵时产生的麦角固醇含量、利用十二烷基硫酸钠-聚丙烯酰胺凝胶电泳（sodium dodecyl sulfate-polyacrylamide gel electrophoresis,SDS-PAGE）测定燕麦发酵过程中蛋白质水解情况。结果表明：随着发酵时间的延长,发酵产物p H值明显下降,最低达到p H 3.90;总酸含量随着发酵时间明显上升,最终达到0.74%;氨基酸态氮含量在24~36 h达到最大值0.06%,之后快速下降;还原糖含量在36 h内显著增加,达到41.17 g/100 g之后逐渐下降。麦角固醇含量持续上升,最终增加至213.64μg/g。大分子燕麦蛋白被明显水解,小分子蛋白逐渐生成;其中分子质量为35.08 k D的蛋白水解速率最快,平均水解率为55.57%。Tianpei（sweet fermented oat） is a famous local snack in Lanzhou which is traditionally made by fermentation of highland barley and oat for 2 or 3 days.In this paper,during fermentation,physicochemical changes were investigated,and the production of ergosterol and proteolysis were monitored by high performance liquid chromatography（HPLC） and sodium dodecyl sulfate polyacrylamide-gel electrophoresis（SDS-PAGE）,respectively.Results showed that p H value decreased rapidly and reached the lowest level of 3.90,and total acidity showed a gradual increase to the highest level of 0.74% as the fermentation progressed.The content of ammonium nitrogen increased to the highest value of 0.06% during 24–36 h and then dropped rapidly.Reducing sugar content increased significantly to the highest value of 41.17 g/100 g during the first 36 h and then decreased until the end of fermentation.Continually,the content of ergosterol augmented and reached its final value of 213.64 μg/g.High-molecular-weight oat proteins were significantly hydrolyzed during fermentation,especially for the protein with a molecular weight of 35.08 k D,which had a mean degradation rate of 55.57%.

关 键 词：燕麦甜醅 甜酒曲 生化成分 麦角固醇 燕麦蛋白 

分 类 号：TS210.4[轻工技术与工程—粮食、油脂及植物蛋白工程]