功能性乳酸菌发酵黑豆麦麸酸面团面包的营养及烘焙特性  

Nutritional and Baking Characteristics of Black Bean-Wheat Bran Sourdough Bread Fermented by Functional Lactic Acid Bacteria

作　　者：曹伟超 张宾乐[1] Omedi Jacob OJOBI 黄璟 陈诚[1] 邹奇波 黄卫宁[1] 李宁 高铁成 CAO Weichao;ZHANG Binle;Omedi Jacob OJOBI;HUANG Jing;CHEN Cheng;ZOU Qibo;HUANG Weining;LI Ning;GAO Tiecheng(State Key L aboratory of Food Science and Technology,Jiangnan University,Wuxi 214122,China;Z hangjiagang Fortune B akery Co.Ltd.,Fulinmen Baking Research Institute of Jiangnan University,Wuxi 214122,China;Guangzhou Puratos Food Co.Ltd.,Guangzhou 511400,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]张家港福吉佳食品股份有限公司暨江南大学福临门烘焙研究所,江苏无锡214122 [3]广州焙乐道食品有限公司,广东广州511400

出　　处：《食品科学》2022年第2期142-150,共9页Food Science

基　　金：“十三五”国家重点研发计划重点专项(2016YFD0400500);国家自然科学基金面上项目(31071595,31571877);比利时国际合作项目(BE110021000)。

摘　　要：将黑豆及麦麸作为发酵基质,分别以高产植酸酶的乳酸片球菌(Pediococcus acidilactici)L-19及产β-葡萄糖苷酶的戊糖片球菌(Pediococcus pentosaceus)J-28作为发酵剂制作酸面团面包。探究菌株的生长、酸化及产酶特性,分析体系中植酸与膳食纤维的变化,采用低场核磁共振及磁共振成像技术表征面筋的水合情况,并比较面包面团的物性与微观结构差异,同时对黑豆麦麸酸面团面包的营养及感官品质进行评价。结果表明:在黑豆麦麸基质中,两株乳酸菌生长良好,酸化能力强,两者表现出不同的产酶特性。经发酵后,两种酸面团的植酸降解率分别达到81.08%、59.79%,可溶性膳食纤维含量在总膳食纤维中的占比由发酵前的22.49%分别提高至31.47%、44.15%。黑豆及麦麸干扰面筋水合,不利于形成连续的网络结构,而乳酸菌发酵能够降低黑豆及麦麸对面筋网络的破坏作用。在营养方面,两种酸面团面包的总膳食纤维含量均高于6%,蛋白质含量分别达到13.82%、13.91%,并且具有更优的氨基酸组成模式及更高的体外蛋白消化率。因此,实验中的两株乳酸菌能够有效改善黑豆麦麸酸面团面包的营养及感官品质,具有较佳的应用潜力。High-yield phytase-producing Pediococcus acidilactici(L-19) and β-glucosidase-producing Pediococcus pentosaceus(J-28) were singly used as a starter culture for black bean-wheat bran sourdough. During sourdough fermentation, lactic acid bacteria growth, acidification properties, enzyme production, and changes in the contents of phytic acid and dietary fiber were investigated. Hydration properties of sourdough gluten proteins were characterized by low-field nuclear magnetic resonance(LF-NMR) and magnetic resonance imaging(MRI), and physical and microstructural properties of different black bean-wheat bran sourdough-based doughs were compared. Furthermore, nutritional and baking properties of black bean-wheat bran sourdough bread were evaluated. The results showed that both strains grew well and had strong acidification capacity, but produced different enzymes during sourdough fermentation. After fermentation, the degradation rates of phytic acid in sourdoughs containing L-19 and J-28 were 81.08% and 59.79%, respectively, and the proportions of soluble dietary fiber to the total amount of dietary fiber increased from 22.49% to 31.47% and 44.15%, respectively in the sourdoughs. Black bean and wheat bran interfered with gluten hydration, being detrimental to the formation of a continuous network structure. The destructive effect on the gluten network was attenuated by lactic acid bacteria fermentation. Dietary fiber contents of the L-19 and J-28 based sourdough breads were both higher than 6%, and protein contents were 13.82%and 13.91%, respectively. The sourdough breads had better amino acid profiles and higher in vitro protein digestibility in comparison with wheat bread. In conclusion, both strains effectively improved the nutritional and baking properties of black bean-wheat bran sourdough bread. This suggested their potential applications in the baking industry.

关 键 词：功能性乳酸菌 黑豆麦麸酸面团 面筋网络 流变特性 营养评价 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]