中高温大曲发酵中小麦籽粒营养组分的动态变化分析  

Dynamic analysis of nutritional quality of wheat grain in medium-high temperature Daqu fermentation

作　　者：周会娴 熊琴琴 刘志勇 王松涛 李令[4,5] 张连全 蒲至恩[1,2] 陈国跃[1,3] 李伟[1,2] ZHOU Huixian;XIONG Qinqin;LIU Zhiyong;WANG Songtao;LI Ling;ZHANG Lianquan;PU Zhien;CHEN Guoyue;LI Wei(State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China,Sichuan Agricultural University,Chengdu 611130,China;College of Agronomy,Sichuan Agricultural University,Chengdu 611130,China;Triticeae Research Institute,Sichuan Agricultural University,Chengdu 611130,China;National Engineering Research Center of Solid-state Brewing,Luzhou 646699,China;Luzhou Lao Jiao Co.Ltd.,Luzhou 646699,China)

机构地区：[1]四川农业大学西南基因资源挖掘与利用国家重点实验室,四川成都611130 [2]四川农业大学农学院,四川成都611130 [3]四川农业大学小麦研究所,四川成都611130 [4]国家固态酿造工程技术研究中心,四川泸州646699 [5]四川省泸州市泸州老窖股份有限公司,四川泸州646699

出　　处：《食品与发酵工业》2024年第15期48-55,共8页Food and Fermentation Industries

基　　金：四川省十四五生物育种重大科技专项(2022ZDZX0016)。

摘　　要：该研究利用离子色谱和高效液相色谱等方法,研究了中高温大曲不同发酵时期小麦营养成分的变化及其与微生物群落演替间关系。结果表明,曲皮和曲心分别消耗了直链淀粉含量的39.08%和49.12%,支链淀粉含量的84.43%和81.35%,A型淀粉粒的6.41%和26.92%,B型淀粉粒的66.67%和83.33%。麦谷蛋白含量从8 mg/g降为4.73 mg/g(曲皮)和3.53 mg/g(曲心)。黄酮含量从0.08 mg/g增加到0.12 mg/g(曲皮)和0.29 mg/g(曲心)。纤维素含量总体呈下降趋势,但曲心后期有平缓上升;阿拉伯糖和蔗糖含量增加,葡萄糖含量降低。曲心游离氨基酸含量增加幅度高于曲皮,其中谷氨酸含量最高。冗余分析表明18个品质指标与9个细菌属和11个真菌属的相对丰度显著相关(P<0.05),其中直链淀粉含量与叶杆菌属(Phyllobacterium),葡萄糖、果糖、支链淀粉含量与醋酸单胞菌属(Acetobacter)、双杆菌属(Undibacterium)、乳杆菌属(Lactobacillus)均显著正相关。因此,具有高支链淀粉和高葡萄糖含量的小麦品种可能更适用于制曲。该研究结果为探究大曲质量控制、小麦品质与大曲品质间关系,以及选育专用型原料(小麦)品种提供参考。In this study,ion chromatography and high-performance liquid chromatography were used to study the changes in wheat nutrient composition and its correlation with microbial community succession across various fermentation stages of medium-high temperature Daqu.The results showed that the surface and core of Daqu consumed 39.08%and 49.12%of amylose content,84.43%and 81.35%of amylopectin content,respectively.The surface and core of Daqu destroyed 6.41%and 26.92%of A-type starch granules,66.67%and 83.33%of B-type starch granules,respectively.The glutenin content decreased from 8 mg/g to 4.73 mg/g(surface)and 3.53 mg/g(core).The flavonoid content increased from 0.08 mg/g to 0.12 mg/g(surface)and 0.29 mg/g(core).The cellulose content generally showed a downward trend,but there was a gentle increase in the late stage of the core;the arabinose and sucrose content increased,and the glucose content decreased.The increase of free amino acid content in the core was higher than in the surface,and the glutamic acid content was the highest.Redundancy analysis showed that 18 quality indicators were significantly correlated with the relative abundance of nine bacterial genera and 11 fungal genera(P<0.05).Among them,the amylose content was significantly positively correlated with Phyllobacterium,and glucose,fructose,and amylopectin content were significantly positively correlated with Acetobacter,Undibacterium,and Lactobacillus.Therefore,wheat varieties with high amylopectin and glucose content may be more suitable for Daqu making.The results of this study provide a reference for exploring the quality control of Daqu,the relationship between wheat quality and Daqu quality,and the breeding of special raw material(wheat)varieties.

关 键 词：中高温大曲 淀粉 蛋白质 黄酮 葡萄糖 氨基酸 冗余分析 

分 类 号：TS261.11[轻工技术与工程—发酵工程]