植物乳杆菌发酵大麦粉对挂面品质及消化特性的影响  

Effects of Lactobacillus plantarum dy-1 Fermented Barley on Quality and in Vitro Starch Digestion Properties of Noodle

作　　者：徐田 张家艳[1] 肖香[1] 董英[1] Xu Tian;Zhang Jiayan;Xiao Xiang;Dong Ying(School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, Jiangsu)

机构地区：[1]江苏大学食品与生物工程学院,江苏镇江212013

出　　处：《中国食品学报》2019年第3期153-159,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家青年基金面上项目(31801538);镇江市重点研发计划(现代农业)(NY2017009)

摘　　要：经植物乳杆菌发酵的大麦粉其可溶性蛋白和多酚化合物等含量均显著升高,使其具有新的营养功能。本文旨在研究植物乳杆菌发酵大麦粉(LFB)对挂面品质及消化特性的影响。通过LFB与小麦粉梯度配粉制作挂面,分析其蒸煮品质、质构特性和感官品质,测定总淀粉和可消化淀粉含量;采用体外模拟消化试验,计算淀粉水解指数(HI)和血糖生成指数预测值(EGI)。结果表明,在小麦粉中添加10%～20%LFB的挂面蒸煮与感官品质虽有下降,但总体影响不显著。当LFB添加量超过20%,其蒸煮损失率随着LFB添加量的增加而增大,粘着性、弹性和拉伸力随之减小,感官品质变差;挂面可消化淀粉的含量与LFB添加量成反比,当LFB添加量为40%时,在180 min内淀粉的水解率比对照(白面包)相应降低了35.77%～78.86%,平衡浓度下降23.02%,EGI降至70以下,即通过添加足够量的LFB可改变纯小麦挂面的EGI,使其成为中血糖生成指数的食物。The barley fermented by Lactobacillus plantarum dy-1(LFB) have increased in soluble protein and poly phenol extract conten, shown new nutritional features. This research was to study the influence of LFB on noodle quality and digestion properties. With the different addition of LFB mixed with wheat flour to produce noodle, then analyzed the cooking qualities, texture properties and sensory qualities, and determined the total starch and digestion starch content.Then the hydrolysis index(HI) and estimated glycemic index(EGI) was calculated by in vitro starch digestion. When 10%-20% of LFB was added in wheat flour, the noodle cooking and sensory quality have fallen, but the overall effect was not significant. When LFB added more than 20%, noodle cooking loss rate increased linearly. Viscosity, elasticity and tensile force shown reduction greatly and sensory quality became poor;while noodle digestible starch content was inversely proportional to the LFB addition. When the addition amount of LFB was 40%, starch hydrolysis rate was 35.77%-78.86% lower than in control(white bread) during the same time, digest starch decreased 23.02% at infinite time, and the EGI dropped below 70, that is, adding enough LFB can change the EGI of wheat noodle, belong to the medium glycemic index(GI) food. Therefore, although adding LFB into wheat flour could reduce noodle EGI, cooking qualities and sensory qualities also dropped, so its process and craftsmanship needs to be further developed.

关 键 词：大麦粉 植物乳杆菌发酵 挂面品质 体外淀粉消化 血糖生成指数预测值 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]