【作者】 汪桢； 马森； 孙冰华； 李力； 王晓曦； 王凤成；

【Author】 Wang Zhen;Ma Sen;Sun Binghua;Li Li;Wang Xiaoxi;Wang Fengcheng;College of Food Science and Engineering,Henan University of Technology;National Engineering Laboratory for Wheat & Corn Further Processing;

【机构】 河南工业大学粮油食品学院； 小麦和玉米深加工国家工程实验室；

【摘要】 参考Ⅱ型酸面团技术,采用植物乳杆菌（Lactobacillus plantarum ATCC8014）和酿酒酵母（Saccharomyces cerevisiae ATCC9763）构建协同发酵体系。研究不同麦麸膳食纤维（Wheat bran dietary fiber,WBDF）含量（0,3%,6%,9%,12%）对发酵小麦淀粉结构特性和热特性的影响。结果表明:随着WBDF含量增加,小麦淀粉的直/支链淀粉比从0.47降低到0.25,相对结晶度从12.17%降低到9.40%（P <0.05）。淀粉颗粒的表面侵蚀程度与WBDF含量呈正相关。傅里叶变换红外光谱显示,WBDF影响了淀粉-氢结合能力(3 600～3 000 cm^-1)并使其降低,同时发现淀粉的有序度和双螺旋度有所增加(1 047/1 022 cm^-1和995/1 022 cm^-1),这是由于WBDF与淀粉无定形区浸出的短链淀粉之间形成了氢键。热特性方面,差示扫描量热仪（DSC）测定结果显示,WBDF与浸出的直链淀粉形成氢键和限制淀粉的可用水含量改变淀粉的热行为。快速粘度分析（RVA）表明,淀粉的峰值黏度、谷值黏度、最终黏度和回生值均降低,且与WBDF水平呈负相关。本研究有助于增进对传统发酵过程中膳食纤维与淀粉的相互作用的理解,对发酵高纤维面粉制品的生产具有指导意义。更多还原

【Abstract】 In this study,Lactobacillus plantarum ATCC8014 and Saccharomyces cerevisiae ATCC9763 were used to construct a synergistic fermentation system,which was carried out with reference to type II sourdough production technology.The effects of different wheat bran dietary fiber（WBDF） contents（0,3%,6%,9% and 12%） on the structural and thermal properties of wheat starch under this system were investigated.The results showed that the amylose/amylopectin ratio of wheat starch decreased from 0.47 to 0.25 and the relative crystallinity decreased from 12.17% to 9.40%（P <0.05） with increasing WBDF content.The degree of surface erosion of wheat starch granules was positively correlated with the WBDF content.Fourier transform infrared spectroscopy showed a decrease in starch-hydrogen binding capacity(3600-3000 cm^-1),along with an increase in the degree of order and double helicity(1047/1022 cm^-1 and 995/1022 cm^-1).This was due to the formation of hydrogen bonds between WBDF and short-chain starch leached from the amorphous region of the starch.Regarding the thermal properties,differential scanning calorimetry（DSC） measurements showed that WBDF changed the thermal behavior of the starch by forming hydrogen bonds with the leached straight-chain starch and by limiting the water availability of the starch.Rapid viscosity analysis（RVA） results showed that peak viscosity,trough viscosity,final viscosity and regrowth values of starch were reduced and negatively correlated with WBDF levels.The results of this study help to improve the understanding of the interaction between dietary fiber and starch during traditional fermentation,and are of guidance for the production of fermented high-fiber flour products.更多还原