酸面团发酵过程中蛋白质降解规律研究进展  

Research progress of protein degradation in sourdough fermentation

作　　者：柳甜甜[1] 王金水[1] 冯景丽[1] 周晓培[1] 李娟[1] 王震磊 张滨[1] 

机构地区：[1]河南工业大学生物工程学院,郑州450001

出　　处：《食品安全质量检测学报》2016年第1期220-224,共5页Journal of Food Safety and Quality

基　　金：国家自然科学基金项目(31571780)~~

摘　　要：酸面团在发酵面制食品中起着非常重要的作用。酸面团发酵不仅能延长食品的货架寿命,促进面团成形,减缓面制食品的老化速率,而且可以提高发酵食品的营养价值、改善焙烤产品的流变学特性、制备低血糖生成指数的面包及研制可供乳糜泻患者安全食用的低致敏焙烤产品等,主要表现在面包或者馒头的体积、均匀度、色泽及松软度的改善;同时还赋予食品特有的风味。蛋白质是酸面团中重要的组成成分,对酸面团的形成及品质控制起着重要的作用。本文对酸面团的类型、面团发酵对食品品质的影响、微生物群落以及酸面团发酵过程中蛋白质的降解情况进行了综述,以期为酸面团在数字化大生产的综合应用中提供基础。Sourdough plays an important role in the fermented flour food. The sourdough fermentation has a number of beneficial effects that include prolonging shelf life, accelerating volume gain, delaying staling, improving bread flavor, improving the rheological properties, preparing low glycemic index of bread and developing low sensitized baked products for celiac disease patients. The volume, uniformity, color and softness of bread or steamed bread, as well as the special flavor of food are improved. Protein is an important component in the sourdough. It plays an important role in the formation of the sourdough and the quality control. Type of sourdough, effect of sourdough fermentation on food quality, microbial community and the degradation of protein in the fermentation were reviewed in the paper. It is expected to provide the basis for the comprehensive application of the sourdough in the digital production.

关 键 词：酸面团 微生物群落 蛋白质 降解 

分 类 号：TS201.21[轻工技术与工程—食品科学]