酸面团中优势乳酸菌和酵母菌对麦谷蛋白结构的影响  

Effect of dominant Lactobacillus and yeast in sourdough on glutenin structure

作　　者：郭晶斐 贺霞霞 涂建[1] 毛晓楠 周健康 陈宇钒 张丽珍[1] 张国华[1] GUO Jingfei;HE Xiaxia;TU Jian;MAO Xiaonan;ZHOU Jiankang;CHEN Yufan;ZHANG Lizhen;ZHANG Guohua(School of Life Science,Shanxi University,Taiyuan 030006,China)

机构地区：[1]山西大学生命科学学院,山西太原030006

出　　处：《中国酿造》2022年第4期142-146,共5页China Brewing

基　　金：山西大学大学生创新创业训练项目(2021019110)。

摘　　要：以分离自我国传统酸面团中的优势菌种植物乳杆菌(Lactobacillus plantarum)Sx9、旧金山乳杆菌(Lactobacillus sanfranciscensis)Gm4及酿酒酵母(Saccharomyces cerevisiae)Sq7为发酵菌种,研究其对小麦麦谷蛋白大聚体的溶解性、游离巯基含量及二级结构变化的影响。结果表明,发酵24 h后,植物乳杆菌Sx9、旧金山乳杆菌Gm4及酿酒酵母Sq7使麦谷蛋白大聚体的溶解率分别增加7.06%、2.47%、2.47%。在发酵6~12 h,植物乳杆菌Sx9对二硫键作用明显,发酵液中游离巯基含量从0.29μmol/mg迅速增加至0.61μmol/mg。植物乳杆菌Sx9和旧金山乳杆菌Gm4对二级结构的影响明显,发酵6 h后,无规则卷曲含量几乎为零,全部转化为β-折叠和β-转角,而酿酒酵母Sq7影响甚微,仅有极少量的转化。因此,相比于酿酒酵母Sq7,植物乳杆菌Sx9和旧金山乳杆菌Gm4对麦谷蛋白大聚体的降解效果较好,且植物乳杆菌Sx9最佳。Using Lactobacillus plantarum Sx9,Lactobacillus sanfranciscensis Gm4 and Saccharomyces cerevisiae Sq7 isolated from the Chinese traditional sourdough as fermentation strains,the effect of the fermentation strains on the solubility,free sulfhydryl content and secondary structure changes of wheat glutenin macropolymer were studied.The results showed that the dissolution rate of glutenin macropolymer increased by 7.06%,2.47%and 2.47%after 24 h of fermentation by L.plantarum Sx9,L.sanfranciscensis Gm4 and S.cerevisiae Sq7,respectively.During the 6-12 h of fermentation,L.plantarum Sx9 had greater effect on the disulfide bond,and the free sulfhydryl content in fermentation broth increased rapidly from 0.29μmol/mg to 0.61μmol/mg.The secondary structure was clearly affected by L.plantarum Sx9 and L.sanfranciscensis Gm4,and after 6 h of fermentation,the content of random coil was recorded almost 0 and all were transformed intoβ-sheet andβ-turn.However,S.cerevisiae Sq7 showed a minimal influence with a small amount of transformation.Therefore,compared with S.cerevisiae Sq7,L.plantarum Sx9 and L.sanfranciscensis Gm4 had better degradation effects on glutenin macropolymer,and L.plantarum Sx9 was the optimal.

关 键 词：酸面团 植物乳杆菌 旧金山乳杆菌 酿酒酵母 麦谷蛋白大聚体 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]