不同生物酶协同植物乳杆菌发酵对 紫甘薯生全粉理化特性的影响  

Effects of Different Biological Enzymes and Lactobacillus plantarum Fermentation on Physical and Chemical Properties of Purple Sweet Potato Raw Powder

作　　者：邹浩峰 廖雨华 黄师荣[1] 隋勇[2] 熊添 施建斌[2] 蔡沙[2] 蔡芳[2] 梅新[2] Zou Haofeng;Liao Yuhua;Huang Shirong;Sui Yong;Xiong Tian;Shi Jianbin;Cai Sha;Cai Fang;Mei Xin(School of Chemical Technology,Xiangtan University,Xiangtan 411105;Institute of Agro-Product Processing and Nuclear-Agricultural Technology,Hubei Academy of Agricultural Science,Wuhan 430064;School of Landscape Architecture and Life Science of Special Plants,Chongqing University of Arts and Sciences,Chongqing 402168)

机构地区：[1]湘潭大学化工学院,湘潭411105 [2]湖北省农业科学院农产品加工与核农技术研究所,武汉430064 [3]重庆文理学院园林与生命科学学院,重庆402168

出　　处：《中国粮油学报》2023年第8期213-220,共8页Journal of the Chinese Cereals and Oils Association

基　　金：湖北省技术创新重大专项(2019AEE022);湖南省教育厅重点项目(19A470)。

摘　　要：以紫甘薯生全粉为原料,使用植物乳杆菌(Lactobacillus plantarum)、植物乳杆菌+纤维素酶(Cellulase)+普鲁兰酶(Pullulanase)、米根霉(Rhizopus oryzae)、植物乳杆菌+纤维素酶+普鲁兰酶+米根霉4种方式发酵,研究紫甘薯生全粉在不同发酵方式和时间下基本成分、理化特性、色泽和热力学特性的变化情况。结果表明:发酵使紫甘薯生全粉蛋白质、灰分、脂肪、SDF、DPPH自由基清除能力、持油性升高,淀粉、IDF、总酚、花青素、持水性、吸水膨胀性降低;热力学实验表明发酵使紫甘薯生全粉的ΔH升高,T_(0)提前,T_(c)推迟,具有良好的热特性;4种发酵产酸能力由强到弱依次为Lac/Cel-Pul>Lac>Lac/Cel-Pul/Rhi>Rhi,颜色变化与其一致。生物酶处理对紫薯生全粉的理化性质具有显著性影响,能够有效改善紫薯生全粉的加工特性。Raw powder of purple sweet potato was used as raw material,Lactobacillus plantarum,Lactobacillus plantarum+Cellulase+Pullulanase,Rhizopus oryzae,Lactobacillus plantarum+Cellulase+Pullulanase+Rhizopus oryzae were used in fermentation.The basic constituents,physicochemical properties,color and thermodynamic properties of purple sweet potato raw powder were studied under different fermentation methods and time.The results indicated that fermentation increased the scavenging ability and oil holding capacity of purple sweet potato whole powder protein,ash,fat,SDF and DPPH free radicals,and decreased the expansion of starch,IDF,total phenols,anthocyanins,water holding capacity and water absorption.The thermodynamic experiments indicated that fermentation increasedΔH,advanced T_(0) and delayed T_(c) of purple sweet potato raw powder,having good thermal characteristics.The acid production capacity of the four fermentations was Lac/Cel-Pul>Lac>Lac/Cel-Pul/Rhi>Rhi from strong to weak,and the color change was consistent with that.The results indicated that the biological enzyme treatment had significant effects on the physicochemical properties of the purple potato powder and could effectively improve the processing characteristics of the purple potato powder.

关 键 词：紫甘薯生全粉 植物乳杆菌 米根霉 普鲁兰酶 纤维素酶 发酵 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]