酸面团发酵过程中麦谷蛋白含量变化规律研究  

THE CONTENTS OF GLUTENIN DURING SOURDOUGH FERMENTATION

作　　者：王金水[1] 冯景丽[1] 贾峰[1] 周晓配 柳甜甜[1] 

机构地区：[1]河南工业大学生物工程学院,河南郑州450001

出　　处：《河南工业大学学报（自然科学版）》2016年第4期6-10,共5页Journal of Henan University of Technology：Natural Science Edition

基　　金：国家自然科学基金项目(31571780)

摘　　要：以面粉、水、酵母菌和植物乳酸菌M616(Lactobacillus plantarum M616)为原料制备酸面团,分析了酸面团发酵过程中总麦谷蛋白(可溶性麦谷蛋白+剩余蛋白)、剩余蛋白(SDS不溶性麦谷蛋白+SDS可溶性麦谷蛋白)、可溶性麦谷蛋白、SDS不溶性麦谷蛋白和SDS可溶性麦谷蛋白的含量变化。结果表明:随着发酵时间的延长,总麦谷蛋白、可溶性麦谷蛋白、剩余蛋白和SDS不溶性麦谷蛋白的含量降低,而SDS可溶性麦谷蛋白的含量增加。与酵母发酵面团、酸面团和对照面团中的麦谷蛋白含量变化相比,乳酸菌发酵面团中的麦谷蛋白含量变化最为显著。乳酸菌在酸面团发酵过程中对麦谷蛋白的降解发挥着主导作用,但酵母菌的存在会对乳酸菌降解蛋白有一定的抑制作用。Sourdough is prepared with flour,yeast and Lactobacillus plantarum M616. The contents changes of total glutenin（soluble glutenin and residual protein）,residual protein（SDS-insoluble glutenin and SDS-soluble glutenin）,SDS-soluble glutenin and SDS-insoluble glutenin were analyzed. The results showed that with the extension of fermentation time,the decreases in total glutenin,glutenin,residual protein,and SDS-insoluble glutenin were found, while the increase in SDS-soluble glutenin was observed. The glutenin content was significantly changed in Lactobacillus dough compared with that in yeast dough,sourdough and control dough.The results indicated that Lactobacillus plantarum M616 played a dominant role in glutenin degradation during fermentation,but the yeast could inhibit the protein degradation by lactic acid bacteria.

关 键 词：酸面团 发酵 麦谷蛋白 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]