发酵方式对玉米粉加工特性及淀粉精细结构的影响  

Effect of Fermentation Methods on Processing Characteristics and Starch Fine Structure of Corn Flour

作　　者：韩春然[1] 牙韩琴 那治国[1] 牛绩超 刘思琪 刘彤 HAN Chun-ran;YA Han-qin;NA Zhi-guo;NIU Ji-chao;LIU Si-qi;LIU Tong(Key Laboratory of Cereal Food and Cereal Resources in Heilongjiang Province,College of Food Engineering,Harbin University of Commerce,Harbin 150028,China)

机构地区：[1]哈尔滨商业大学食品工程学院,黑龙江省谷物食品与谷物资源重点实验室,哈尔滨150028

出　　处：《中国调味品》2025年第2期93-100,共8页China Condiment

基　　金：黑龙江省重点研发计划指导类项目(GZ20210166);哈尔滨商业大学产业化项目支持计划(22CZ16)。

摘　　要：为进一步探究如何通过发酵改善玉米粉的品质,推进玉米在食品行业的发展,该研究以玉米碴为原料,对自然发酵、嗜酸乳杆菌、酿酒酵母和枯草芽孢杆菌以单一及组合发酵方式下玉米粉的加工特性进行研究,并对淀粉精细结构进行相关性分析。结果表明,与未发酵相比,发酵使玉米粉的水结合力、凝沉性、衰减值和回升值显著降低(P<0.05),玉米粉的凝胶强度和黏度显著提高(P<0.05),与单菌发酵相比,组合发酵对玉米粉的理化特性影响更显著(P<0.05),发酵后玉米面团的黏弹性提高(P<0.05),硬度降低(P<0.05),且嗜酸乳杆菌+酿酒酵母组合发酵后玉米面团的黏弹性最高,嗜酸乳杆菌+酿酒酵母+枯草芽孢杆菌组合发酵后玉米面团的弹性最大;对其淀粉精细结构进行分析,结果表明发酵后淀粉的粒径和结晶度显著降低(P<0.05),单菌发酵的淀粉Mw和Mn增加,组合发酵的淀粉Mw和Mn减少;发酵后的淀粉A和B 1链分布较广。菌种组合发酵对玉米粉加工特性和淀粉结构的影响较大,为玉米粉的深加工提供了参考。In order to further investigate how to improve the quality of corn flour by fermentation and promote the development of corn in the food industry,in this study,with corn grit as the raw material,the processing characteristics of corn flour by natural fermentation,single or combined fermentation of Lactobacillus acidophilus,Saccharomyces cerevisiae and Bacillus subtilis are investigated,and the correlation analysis of the starch fine structure is conducted.The results show that compared with unfermented corn flour,fermentation significantly reduces the water binding force,coagulability,attenuation value and retrogradation value of corn flour(P<0.05),and significantly increases the gel strength and viscosity of corn flour(P<0.05).Compared with single strain fermentation,combined fermentation has more significant effects on the physicochemical properties of corn flour(P<0.05).After fermentation,the viscoelasticity of the corn dough increases(P<0.05)and the hardness decreases(P<0.05),and after the combined fermentation of Lactobacillus acidophilus+Saccharomyces cerevisiae,the viscoelasticity of the corn dough is the highest.The combined fermentation of Lactobacillus acidophilus+Saccharomyces cerevisiae+Bacillus subtilis results in the highest elasticity of the corn dough.The fine structure of its starch is analyzed,and the results show that the particle size and crystallinity of starch significantly decrease after fermentation(P<0.05).The Mw and Mn of starch by single strain fermentation increase,while Mw and Mn of starch by combined fermentation decrease.After fermentation,starch A and B 1 chains are widely distributed.The combined fermentation of strains has a great effect on the processing characteristics and starch structure of corn flour,which has provided references for the deep processing of corn flour.

关 键 词：发酵 精细结构 玉米粉 加工特性 嗜酸乳杆菌 酿酒酵母 枯草芽孢杆菌 

分 类 号：TS213.4[轻工技术与工程—粮食、油脂及植物蛋白工程]