酸面团发酵对小麦淀粉结构和理化性质的影响  

Effect of sourdough fermentation on structural and physicochemical properties of wheat starch

作　　者：卫娟 洪静[1] 郑学玲[1] WEI Juan;HONG Jing;ZHENG Xueling(College of Food Science and Engineering,Henan University of Technology,Zhengzhou 450001,China)

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001

出　　处：《河南工业大学学报（自然科学版）》2021年第2期15-21,共7页Journal of Henan University of Technology：Natural Science Edition

基　　金：河南省小麦产业技术体系专项资金项目(S2010-01-G06);河南工业大学高层次人才科研启动基金项目(2018BS082);省属高校基本科研业务费专项资金项目(2018QNJH07)。

摘　　要：为改善发酵制品品质、研究发酵对淀粉改性的机理,选用酸面团中优势酵母菌酿酒酵母和优势乳酸菌短乳杆菌进行酸面团发酵,分析了酿酒酵母(Sce)发酵以及酿酒酵母和短乳杆菌混合(Sce-Lbr)发酵过程中淀粉结构和理化性质的变化。研究结果表明:淀粉表面形态有明显改变,随着发酵时间的增加,淀粉颗粒表现出严重被侵蚀的痕迹,且侵蚀主要发生在大的A-淀粉颗粒,Sce和Sce-Lbr发酵对颗粒表面形态的改变未见明显差异;2种发酵方式下直链淀粉含量都在初阶段0~3 h显著降低,之后无显著变化,其中Sce-Lbr发酵时降低程度较大;Sce发酵过程中淀粉的溶解度随着发酵时间的增加显著降低,膨胀势无显著变化,Sce-Lbr发酵0~12 h,淀粉的溶解度随着发酵时间的增加显著降低,24 h以后溶解度和膨胀势又明显增加;2种发酵方式都不改变淀粉的晶体类型,Sce发酵时淀粉的相对结晶度随着发酵时间的增加逐渐增大,Sce-Lbr发酵时淀粉的相对结晶度先增加后又降低;Sce发酵过程中淀粉的糊化焓值随发酵时间的增加而增大,Sce-Lbr发酵时糊化焓值虽然整体上增大,但与发酵时间不相关。酸面团发酵过程中淀粉颗粒微观结构以及理化性质发生明显改变。Saccharomyces cerevisiae and Lactobacillus brevis were selected to conduct sourdough fermentation in this work.The changes of structural and physicochemical properties of wheat starch during the fermentation were studied,so as to provide theoretical reference and support for improving the quality of sourdough products as well as the mechanism of starch modification by fermentation.Five fermentation time points at 3,6,9,12,and 24 hours were selected during Saccharomyces cerevisiae(See) fermentation and Saccharomyces cerevisiae mixed with Lactobacillus brevis(Sce-Lbr) fermentation.Structural and physicochemical properties of wheat starch extracted by washing and centrifugation during sourdough fermentation were analyzed.The results showed that:the surface morphology of starch samples was significantly changed by fermentation.The granules showed serious erosions with the increase of fermentation time,and the erosions mainly occurred in large A-starch granules.See and Sce-Lbr fermentation did not show significant differences in the surface morphology of the granules.The amylose content in both fermentation methods decreased significantly from 0 to 3 h at the initial fermentation stage,suggesting that the amylose was broken down into low-molecular carbohydrates,which remained stable as the fermentation continued.In addition,Sce-Lbr fermentation decreased more amylose in the starch.During See fermentation,the solubility of starch decreased significantly with the increase of fermentation time,while the swelling power did not change significantly.The solubility of starch in Sce-Lbr fermentation during 12 h decreased significantly with the increase of fermentation time,and then increased significantly after 24 h.Both methods did not change the starch crystalline structure.The relative crystallinity of starch increased significantly with the increase of fermentation time during See fermentation.In detail,this value increased from 20.70% to a maximum of 27.87% after 24 h fermentation,indicating that the amorphous regions of

关 键 词：酸面团发酵 小麦淀粉 结构 理化性质 

分 类 号：TS201.2[轻工技术与工程—食品科学]