高产植酸酶乳酸菌及其黑豆酸面团发酵低植酸营养面包研究  

Studies on screening of high-yield phytase-producing lactic acid bacteria and its low-phytate nutritional breads through black bean sourdough fermentation

作　　者：曹伟超 罗昆 程新 陈诚[1] 郑建仙[2] 黄卫宁[1] 李宁 FILIP Arnaut 周黎源 CAO Wei-chao;LUO Kun;CHENG Xin;CHEN Cheng;ZHENG Jian-xian;HUANG Wei-ning;LI Ning;FILIP Arnaut;ZHOU Li-yuan(State Key of Food Science and Technology,Jiangnan University,Wuxi,Jiangsu 214122,China;School of Food Science and Engineering,South China University of Technology,Guangzhou,Guangdong 510641,China;Guangzhou Puratos Food Co.,Ltd.,Guangzhou,Guangdong 511400,China;Puratos Group,Brussels 1201,Belgium;Shandong Daoxiangcun Food Industry Co.,Ltd.,Heze,Shandong 274000,China)

机构地区：[1]江南大学食品科学与技术国家重点实验室,江苏无锡214122 [2]华南理工大学轻工与食品学院,广东广州510641 [3]广州焙乐道食品有限公司,广东广州511400 [4]焙乐道食品集团,比利时布鲁塞尔1201 [5]山东稻香村食品工业有限公司,山东菏泽274000

出　　处：《食品与机械》2021年第2期186-193,共8页Food and Machinery

基　　金：“十三五”国家重大专项(编号:2016YFD0400500);国家自然科学基金(编号:31071595,31571877);比利时国际合作项目(编号:BE110021000)。

摘　　要：从自然发酵的黑豆中筛选出一株具有高植酸酶活性的乳酸菌L-19并将其作为发酵剂制作黑豆酸面团。通过响应面分析法对黑豆酸面团的发酵工艺进行优化,探究最佳发酵条件下目标菌株的生长及产酸特性,并分析体系中多肽的分子量分布及抗营养因子含量变化,同时以感官品评的方式对黑豆酸面团面包的烘焙特性进行评价。结果表明:乳酸菌L-19经鉴定为乳酸片球菌(Pediococcus acidilactici),其胞外酶与胞内酶活性分别为1.36,0.30 U/mL。通过响应面设计确定的最优发酵条件为面团得率(DY)300、发酵温度37℃、接种量8%,黑豆基质中,目标菌株生长良好、酸化能力适中。黑豆酸面团经发酵后,体系中的多种抗营养因子得到有效降解,其中植酸降解率高达62.70%。此外,黑豆蛋白水解后释放出多种肽,其中小分子肽占比达51.47%。与对照组相比,L-19黑豆酸面团面包表现出更高的整体可接受度。因此,乳酸片球菌L-19能够有效改善黑豆酸面团面包的营养及感官品质,具有较佳的应用潜力。In this study,a strain of lactic acid bacteria(LAB)L-19 with high phytase activity selected from spontaneous fermentation black bean substrate was used as starter to prepare black bean sourdough.The fermentation process of black bean sourdough was optimized by response surface design.The growth of LAB and acidity of the sourdough were investigated in the work,and the molecular weight distribution of peptides and the degradation ratio of anti-nutritional factors(ANF)were analyzed during sourdough fermentation.Meanwhile,the baking characteristics of black bean sourdough bread were evaluated.The results showed that LAB L-19 with phytase-producing capacity was identified as Pediococcus acidilactici,and its extracellular and intracellular phytase activity were 1.36 U/mL and 0.30 U/mL,respectively.The optimal fermentation conditions were determined by response surface analysis as followed:DY value 300,fermentation temperature 37℃,inoculation quantity 8%.The LAB L-19 grew well in black bean sourdough and showed moderate acidizing ability.Various anti-nutritional factors were effectively degraded in black bean sourdough,the degradation ratio of phytic acid was as high as 62.70%.In addition,a variety of peptide were released due to proteolysis of black bean,of which small molecule peptides accounted for 51.47%.Compared with the control,the overall acceptability of L-19 black bean sourdough bread was also higher.Therefore,the nutritional and sensory quality of product were improved by the LAB L-19 fermentation,and showed a potential application in black bean sourdough bread.

关 键 词：植酸酶 黑豆酸面团 抗营养因子 多肽 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程] TS201.3[轻工技术与工程—食品科学与工程]