不同菌种发酵木薯粉品质和糊化特性比较分析  

Comparative Analysis on Quality and Gelatinization Characteristics of Cassava Flour Fermented by Different Strains

作　　者：谭婉碧 王琴飞[2] 张金泉 余厚美[2] 张振文[2] 何毅 TAN Wanbi;WANG Qinfei;ZHANG Jinquan;YU Houmei;ZHANG Zhenwen;HE Yi(College of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430000,China;Tropical Crops Genetic Resources of Institute,Chinese Academy of Tropical Agricultral Science/National R&D Center for Potato Processing,Haikou 571101,China)

机构地区：[1]武汉轻工大学食品科学与工程学院,湖北武汉430000 [2]中国热带农业科学院热带作物品种资源研究所/国家薯类加工技术研发分中心,海南海口571101

出　　处：《食品科学》2023年第10期56-63,共8页Food Science

基　　金：海南省自然科学基金项目(322QN396);国家木薯产业技术体系建设专项(CARS-11-HNZZW)。

摘　　要：以华南9号木薯(SC9)块根为原料,利用5个菌种进行发酵,比较分析发酵前后木薯粉常规营养品质、有机酸风味物质组成和结构特性等差异。结果表明,酿酒酵母(Saccharomyces cerevisiae)发酵显著提高(P<0.05)木薯粉的蛋白质含量,比对照组提高2.2倍,达0.83 g/100 g;而许旺酵母(Schwanniomyces occidentalis Klocker)发酵可显著降低氰化物含量(P<0.05),降解率达91.82%;枯草芽孢杆菌(Bacillus subtilis)发酵后有机酸含量最高,达到10.987 mg/g,并显著提高了粗多糖得率(P<0.05),达到1.59%。从加工特性看,枯草芽孢杆菌发酵后,糊化特性的峰值黏度、谷值黏度、最终黏度均显著提高(P<0.05)分别为5397.5、3439.0、4770.0 mPa·s,衰减值显著降低(P<0.05),为1958.5 mPa·s。结构特性分析表明,发酵后木薯粉淀粉颗粒均匀,显著变小。综合对比,利用枯草芽孢杆菌发酵木薯粉,有利于提高木薯粉的脂肪、有机酸、粗多糖等营养品质并较好改善其加工特性。This study compared the differences in the proximate nutritional quality,organic acid components and structural characteristics of South China 9(SC9)cassava flour before and after fermentation by five strains.The results showed that fermentation by Saccharomyces cerevisiae significantly increased the protein content of cassava flour to 0.83 g/100 g(P<0.05),which was 2.2 times higher than that of the control group.However,the cyanide content was significantly reduced by Schwanniomyces occidentalis Klocker fermentation(P<0.05),and the degradation rate was 91.82%.After fermentation by Bacillus subtilis,the total content of organic acids was the highest,10.987 mg/g.In addition,the yield of crude polysaccharide was 1.59% and significantly higher than that of the control group(P<0.05).The peak viscosity,trough viscosity and final viscosity of cassava flour fermented by B.subtilis were 5397.5,3439.0 and 4770.0 mPa·s,respectively,and significantly higher than those of the control group(P<0.05),and the breakdown value was 1958.5 mPa·s and significantly lower than that of the control group(P<0.05).The analysis of structural characteristics showed that the size of cassava starch granules became more uniform and significantly smaller after fermentation.Collectively,these findings suggest that fermentation by B.subtilis is beneficial to improve the nutritional quality of cassava flour in terms of fat,organic acid and crude polysaccharide and its processing characteristics.

关 键 词：木薯粉 发酵 理化特性 有机酸 加工特性 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]