酵母菌和植物乳杆菌发酵对小麦过敏原性的影响  

The influence of fermentation on wheat allergy by yeast and Lactobacillus

作　　者：李玺[1] 田阳[1] 唐杰[1] 薛文通[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品工业科技》2017年第2期235-239,312,共6页Science and Technology of Food Industry

基　　金：国家自然科学基金面上项目(31471614);国家公益性行业(农业)科研专项(201303070-01)

摘　　要：本文主要是探究酸面团中酵母菌、植物乳杆菌发酵过程中,面团的变化规律及其与小麦过敏原性的相互关系,其中主要包括蛋白含量、p H、可滴定酸度(TTA)、疏水性和二硫键的变化对小麦过敏原性的影响。研究发现,通过差异显著性分析,发酵过程中小麦蛋白含量及水溶性蛋白、醇溶蛋白和谷蛋白的分布几乎没有变化。二硫键的含量下降,疏水性增加,破坏面筋结构,改变了过敏原性,过敏原性最高时,比未发酵样品高30%左右。The article is to study the change rule of paste and the correlation of paste and wheat allergenicity in the fermentation process by the sourdough yeast, and Lactobacillus, which mainly included the effect of the changes of protein content, pH, TFA, hydrophobicity and disulfide bond on wheat allergy.The result showed that the content and composition（ Water-soluble protein, gliadin and glutelin）of wheat protein were almost unchanged in the process of fermentation with significance test.Yeast and Lactobacillus fermentation could reduce pH and damage gluten structure to change the wheat allergy by decreasing the disulfide bonds and increasing the hydrophobicity of gluten structure.The highest sensitization when fermentation was 30% higher than unfermented one.

关 键 词：小麦蛋白 发酵 过敏原性 面筋结构 

分 类 号：TS201.3[轻工技术与工程—食品科学]