纯种发酵对小米淀粉分子结构及老化特性的影响  

Effects of Pure Culture Fermentation on Molecular Structure and Retrogradation Characteristics of Millet Starch

作　　者：寇芳[1] 葛云飞[1] 沈蒙[1] 宁冬雪 夏甜天 王维浩[1,2] 曹龙奎[1,2] KOU Fang;GE Yunfei;SHEN Meng;NING Dongxue;XIA Tiantian;WANG Weihao;CAO Longkui(College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, China;National Cereals Engineering Technology Research Center, Daqing 163319, China)

机构地区：[1]黑龙江八一农垦大学食品学院,黑龙江大庆163319 [2]国家杂粮工程技术研究中心,黑龙江大庆163319

出　　处：《食品科学》2017年第16期92-98,共7页Food Science

基　　金：黑龙江八一农垦大学研究生创新科研项目(YJSCX2017-Y54)

摘　　要：利用自然发酵液中对淀粉老化特性起主要作用的菌种发酵,研究发酵对小米淀粉分子结构及老化特性的影响。采用0.2 g/100 m L的NaOH溶液提取发酵后的小米淀粉,研究不同菌种发酵后对小米淀粉颗粒特性、官能团、分子质量、糊化及老化特性的影响。结果表明:发酵未改变淀粉的偏光十字;植物乳杆菌、戊糖片球菌和屎肠球菌发酵后小米淀粉表面被侵蚀,酿酒酵母及芽孢菌发酵后淀粉颗粒表面侵蚀迹象变重,孔道加深且数量增多;酿酒酵母及芽孢菌发酵后小米淀粉官能团区的峰位未变,但特征峰强度减弱,植物乳杆菌、戊糖片球菌及屎肠球菌发酵后小米淀粉指纹区图谱部分消失;植物乳杆菌发酵后Ⅰ区、Ⅱ区的重均、数均分子质量较小米淀粉降低。戊糖片球菌、屎肠球菌、酿酒酵母发酵后Ⅰ区的重均分子质量升高,数均分子质量降低,Ⅱ区重均、数均分子质量降低。芽孢菌发酵后Ⅰ区的数均分子质量略有升高,Ⅱ区重均、数均分子质量降低。植物乳杆菌、戊糖片球菌及屎肠球菌发酵后淀粉的糊化温度、回生值及最终黏度降低,热焓值升高。酿酒酵母发酵后糊化温度及回生值降低,最终黏度及热焓值升高。发酵使淀粉的分子结构、支链淀粉及直链淀粉分子发生改变,短期抗老化性能提高。In this study,we examined the effects of fermentation by pure cultures of Lactobacillus plantarum,Pediococcus pentosaceus,Enterococcus faecium,Saccharomyces cerevisiae and Bacillus,which play an important role in affecting the retrogradation properties of naturally fermented starch,on the molecular structure and retrogradation characteristics of millet starch with the aim of providing a theoretical basis and data support for elucidating the mechanism by which natural fermentation and pure culture fermentation improve the retrogradation properties of millet starch,and new ways of developing fermented millet products.Millet starch was extracted from fermented millet with0.2g/100mL NaOH and evaluated for granular characteristics,functional groups,molecular mass and,pasting and retrogradation properties.The results obtained were as follows.Fermentation did not changed the cross polarization characteristics of starch.The surface of millet starch granules fermented by Lactobacillus plantarum,Pediococcus pentosaceus and Enterococcus faecium was eroded,but the surface of starch granules after fermentation by Saccharomyces cerevisiae and Bacillus was eroded more seriously,with more deeper channels.The fermentation by Saccharomyces cerevisiae and Bacillus did not change the peak positions in the functional region,but reduced the intensity of the characteristic peaks.The fingerprint region of millet starch fermented by Lactobacillus plantarum,Pediococcus pentosaceus and Enterococcus faecium partially disappeared,The weight average and number average molecular masses in regionsⅠandⅡwere decreased after fermentation by Lactobacillus plantarum.In regionⅠ,the weight average molecular mass after fermentation by Pediococcus pentosaceus,Enterococcus faecium and Saccharomyces cerevisiae was increased,and the average molecular weight was decreased,while in regionⅡ,the weight average and number average molecular masses were both decreased.After fermentation by Bacillus,the number average molecular mass in regionⅠwas slightl

关 键 词：纯种发酵 淀粉 分子结构 老化 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]