植物乳杆菌发酵对小麦糊粉层粉营养组分的影响  

Effect of Lactobacillus plantarum Fermentation on the Nutrient Composition of Wheat Aleurone Layer

作　　者：耿浩 张智[3] 温纪平[1,2] 石松业 展小彬 GENG Hao;ZHANG Zhi;WEN Jiping;SHI Songye;ZHAN Xiaobin(College of Food Science and Engineering,Henan University of Technology,Zhengzhou 450000,Henan,China;National Wheat Processing Technology R&D Center,Zhengzhou 450000,Henan,China;Heilongjiang Beidahuang Rice Industry Group Co.,Ltd.,Harbin 150000,Heilongjiang,China)

机构地区：[1]河南工业大学粮油食品学院,河南郑州450000 [2]国家小麦加工技术研发专业中心,河南郑州450000 [3]黑龙江省北大荒米业集团有限公司,黑龙江哈尔滨150000

出　　处：《食品研究与开发》2024年第2期35-43,共9页Food Research and Development

基　　金：“十四五”国家重点研发计划项目(2021YFD2100900)。

摘　　要：该研究为提高小麦副产品的加工利用率、提升小麦糊粉层粉的营养品质,以小麦糊粉层粉为原料,以植物乳杆菌JCM1149为发酵剂,通过单因素试验结合响应面方差分析优化得到最佳发酵条件,并在最佳发酵条件下对比发酵前后小麦糊粉层粉蛋白质、膳食纤维、矿物质、B族维生素和游离氨基酸含量的变化。研究结果表明,各因素对样品中多酚含量的影响顺序为发酵时间>发酵温度>JCM1149接种量,最佳发酵条件为发酵时间22 h、JCM1149接种量1.4×10^(7)CFU/g、发酵温度38℃,在该条件下发酵得到的小麦糊粉层粉酸面团多酚含量为(2.31±0.01)mg/g。发酵后小麦糊粉层粉酸面团蛋白含量和不溶性膳食纤维含量下降,可溶性膳食纤维含量升高,膳食纤维比例得到改善;镁、铁、钙、锰等微量元素和B族维生素含量明显提升,必需氨基酸含量较发酵前提升18.19%,芳香族氨基酸含量上升。The processing and utilization rate of wheat by-products and the nutritional quality of wheat aleurone were improved.Wheat aleurone was fermented with Lactobacillus plantarum JCM1149,and the fermentation conditions were optimized by single factor test combined with response surface methodology.The changes of protein,dietary fiber,minerals,B vitamins,and free amino acids in wheat aleurone before and after fermentation under the optimal conditions were compared.The results showed that the factors influencing the total free polyphenols in the samples followed the order of fermentation time>fermentation temperature>JCM1149 inoculation amount.The optimal fermentation conditions were fermentation with 1.4×10^(7) CFU/g L.plantarum at 38℃ for 22 h,under which the total free polyphenols of wheat aleurone were(2.31±0.01)mg/g.The fermentation decreased the content of crude protein and insoluble dietary fiber,increased the content of soluble dietary fiber,and improved the proportion of dietary fiber in wheat aleurone.Furthermore,the fermentation increased the content of trace elements(e.g.,magnesium,iron,calcium,and manganese),B vitamins,free essential amino acids(by 18.19%),and aromatic amino acids.

关 键 词：小麦 糊粉层粉 植物乳杆菌 发酵 营养品质 

分 类 号：TS201.3[轻工技术与工程—食品科学]