不同发酵处理对玉米粉加工特性及淀粉粒结构的影响  

Effects of different fermentation treatments on the processing characteristics of maize flour and starch granules structure

作　　者：马蕾 梁建芬 Ma Lei;Liang Jianfen(College of Food Science and Nutritional Engineering,Beijing Key Laboratory of Functional Food from Plant Resources,China Agricultural University,Beijing 100083,China)

机构地区：[1]中国农业大学食品科学与营养工程学院,植物源功能食品北京市重点实验室,北京100083

出　　处：《农业工程学报》2022年第14期303-311,共9页Transactions of the Chinese Society of Agricultural Engineering

基　　金：现代绿肥农业产业技术体系项目(CARS-22);德国研究基金会(DFG,German Research Foundation)-328017493/GRK 2366(中德国际研究培训项目AMAIZE-P)。

摘　　要：为拓宽玉米粉在食品领域的应用,该研究以玉米粉为原料,研究了发酵处理对其色泽、水合特性、热力学特性等的影响,并从淀粉结构方面进行了相应的机理分析。结果表明:植物乳杆菌纯培养、植物乳杆菌甜酒曲两者的混合发酵剂和不同发酵条件的处理,对玉米粉的加工特性影响明显。与对照处理相比,植物乳杆菌发酵处理24h显著降低(P<0.05)玉米粉的水结合能力、吸水性指数、水溶性指数及膨胀势,分别为9.87%、10.7%、35.2%和13.0%。先接入甜酒曲发酵12 h再接入植物乳杆菌,总发酵时间36 h可使玉米粉的亮度提高7.41%,混菌发酵玉米粉的吸水性、膨胀性比植物乳杆菌单菌种发酵有所增加。与对照处理相比,植物乳杆菌发酵玉米粉24h使焓值降低25.8%,先接入甜酒曲发酵12 h再接入植物乳杆菌进行混菌发酵比植物乳杆菌单菌种发酵可增加原料的焓值。发酵处理后玉米粉的粒径显著减小,淀粉的官能团位置并未发生改变,但会影响分子排列的有序度和双螺旋度,电镜分析显示发酵破坏了淀粉粒结构的完整性,颗粒表面出现孔洞和裂纹,混合发酵的影响更大。发酵处理会影响玉米粉的加工特性,其变化同淀粉的变化密切相关。应用发酵技术处理玉米粉以改变其水合特性将为更加合理地在食品领域应用玉米粉提供新的思路。从水合特性的角度看,发酵处理后的玉米粉将可更好地应用于焙烤食品、面条、搅团、玉米糊等食品中,进一步拓宽玉米粉在食品领域的用途。Maize is one of the most important crops in the world. However, only 5% of the total production can be used as food rich in nutrients after processing. This study aims to determine the effect of fermentation treatments on the processing characteristics and starch granules of maize flour, in order to improve the application of maize in the food industry.Specifically, an emphasis was focused on the effects of fermentation starters and treatments on the hydration characteristics,gel properties, and appearance of the product. The thermal properties, size distribution, and microstructure of starch were further analyzed with the differential scanning calorimeter(DSC), laser size detector, scanning electron microscopy(SEM),and Fourier transform infrared(FTIR) spectrum. A mixed fermentative agent was selected to combine the Lactobacillus plantarum, rice leaven, and Lactobacillus plantarum in the treatment. The results showed that there were some significant effects of fermentation conditions on the processing characteristics of maize flour. The 24 h Lactobacillus plantarum fermentation treatment significantly reduced the water binding capacity, water absorption index, and water solubility index,where the swelling power of maize flour was reduced by 9.87%, 10.7%, 35.2%, and 13.0%, respectively. The yellowness of samples decreased, as the fermentation time increased. The overall color of maize flour was much whiter than that of the raw material after fermentation treatment. There was also more beneficial for the application of maize flour in food with higher color requirements. Along with the progression of fermentation up to 36 h, the brightness was increased by 7.41% when inoculated with Lactobacillus plantarum and rice leaven, and then inoculated with the Lactobacillus plantarum. Mixed fermentation of maize flour resulted in an increase in the water absorption index and swelling power relative to Lactobacillus plantarum fermentation alone, indicating an important effect on the paste-forming properties and the sticky-too

关 键 词：淀粉 发酵 玉米粉 植物乳杆菌 甜酒曲 功能特性 淀粉粒结构 

分 类 号：TS213.4[轻工技术与工程—粮食、油脂及植物蛋白工程]