乳酸菌发酵对绿豆粉功能特性及风味特征的影响  

Effect of lactic acid bacteria fermentation on functional characteristics and flavor charac-teristics of mung bean powder

作　　者：薛玉旗 汪磊[1] 陈洁[1,2] 许飞 石灯华 张智勇 王钰文 XUE Yuqi;WANG Lei;CHEN Jie;XU Fei;SHI Denghua;ZHANG Zhiyong;WANG Yuwen(College of Food Science and Engineering,Henan University of Technology,Zhengzhou 450001,China;Food Laboratory of Zhongyuan,Luohe 462300,China;COFCO Grains Holdings Limited,Beijing 100020,China)

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001 [2]中原食品实验室,河南漯河462300 [3]中粮粮谷控股有限公司,北京100020

出　　处：《河南工业大学学报（自然科学版）》2024年第1期64-72,共9页Journal of Henan University of Technology：Natural Science Edition

基　　金：河南省重点研发专项(221111112000);河南工业大学自科创新基金支持计划(2020ZKCJ13)。

摘　　要：为探究经乳酸菌发酵后绿豆粉的功能特性及风味特征,分别采用植物乳杆菌(LP90)、干酪乳杆菌(LC89)和嗜酸乳杆菌(LA85)对绿豆粉进行不同时间发酵处理,比较不同乳酸菌发酵对绿豆粉的pH值和总酸(TTA)、游离总酚、总黄酮、抗营养因子含量及抗氧化能力的影响,并通过顶空固相微萃取和气相色谱-质谱联用法对风味物质进行分析鉴定。结果表明:与LC89、LA85相比,LP90表现出更好的发酵性能,绿豆粉的总酸含量最高;与未发酵组(LBF)相比,LP90发酵24 h后绿豆粉的游离总酚和总黄酮含量显著升高(P<0.05),抗营养因子缩合单宁和植酸含量显著降低(P<0.05),抗氧化能力显著提升(P<0.05);通过气相色谱-质谱联用法共鉴定出77种挥发物;乳酸菌发酵丰富了挥发性风味化合物的种类,减少了己醇、辛醛、壬醛、庚醛和1-辛烯-3-醇等不良风味,LP90发酵绿豆粉的挥发性风味物质种类比LC89和LA85的更丰富。综上可知,植物乳杆菌LP90发酵可以更好地改善绿豆粉的生物功能和风味特征。In order to study the functional characteristics and flavor characteristics of lactic acid bacteria fermentation of mung bean powder,Lactobacillus plantarum(LP90),Lactobacillus casei(LC89)and Lactobacillus acidophilus(LA85)were respectively used to ferment mung bean powder at different times.The functional characteristics and flavor characteristics of lactic acid bacteria fermented mung bean powder were studied,and the differences of pH value,total titrable acid(TTA),free total phenol,flavonoid,anti-nutrient factor content and antioxidant capacity of different lactic acid bacteria fermented mung bean powder were compared.The flavor was extracted by headspace solid phase microextraction and identified by gas chromatography-mass spectrometry.The results showed that compared with LC89 and LA85,LP90 showed better fermentation performance and higher content of TTA.After 24 h fermentation,the pH value of LP90 decreased the most(to 4),the TTA content increased the most(1.43 times),and the number of viable bacteria increased the most.Compared with the unfermented group(LBF),the content of free total phe-nols and flavonoids in LP90 after 24 h fermentation were significantly increased(P<0.05),the content of condensed tannin and phytic acid were significantly decreased(P<0.05),the antioxidant capacity was sig-nificantly increased(P<0.05).A total of 77 volatile compounds were identified by gas chromatography-mass spectrometry.Compared with the 35 flavor substances of unfermented mung bean flour(LBF),16 and 26 new compounds were found during the fermentation of LP90,LC89 and LA85,respectively.The variety of flavor substances of LP90 fermented mung bean flour was richer than that of LC89 and LA85.Lactic acid bacteria fermentation enriched the types of volatile flavor compounds,and reduced the undesira-ble flavor of hexanol,octanal,nonal,heptanal and 1-octene-3-alcohol.The types of volatile flavor com-pounds in LP90 fermented mung bean powder were more than those of LC89 and LA85 fermented mung bean powder.In conclusion,LP90 fe

关 键 词：绿豆粉 乳酸菌 抗营养因子 抗氧化能力 风味特征 

分 类 号：TS201.3[轻工技术与工程—食品科学]