【作者】 汪桢； 张思捷； 马森； 李力； 王晓曦； 黄继红；

【Author】 Wang Zhen;Zhang Sijie;Ma Sen;Li Li;Wang Xiaoxi;Huang Jihong;College of Agriculture,Henan University;State Key Laboratory of Crop Stress Adaptation and Improvement,Henan University;College of Food Science and Engineering,Henan University of Technology;College of Biological Engineering,Henan University of Technology;

【机构】 河南大学农学院； 省部共建作物逆境适应与改良国家重点实验室； 河南工业大学粮油食品学院； 河南工业大学生物工程学院；

【摘要】 本研究的目的是从面筋蛋白行为变化的角度探究酸面团发酵技术对高不溶性膳食纤维含量馒头品质的影响。采用植物乳杆菌(Lactobacillus plantarum ATCC8014)和酿酒酵母(Saccharomyces cerevisiae ATCC9763)构建Ⅱ型酸面团用于发酵不同麦麸膳食纤维(Wheat bran dietary fiber,WBDF)含量(0、3%、6%、9%、12%)的面团,并熟制了馒头。结果表明,面筋蛋白行为倾向于对WBDF进行物理包埋而不是形成连续的面筋网络基质。HPLC和SDS-PAGE实验证明,面筋蛋白在高分子量区域的稳定性与WBDF的含量呈负相关(P<0.05);WBDF的添加促进了GMP中HMWGS被水解为多肽(<25 ku)。但发酵后体系中的游离氨基酸种类和含量与WBDF的添加无关(P>0.05)。从馒头品质来看,酸面团发酵技术提高了WBDF馒头的比容:6%-WBDF含量的馒头的比容为6.97 mL/g,显著高于对照组样品的3.75 mL/g(P <0.05)。此外,馒头的抗氧化活性与WBDF的添加量呈正相关(P <0.05)。WBDF的加入还使馒头中2-戊基呋喃的含量显著升高(P <0.05),增进了馒头风味。本研究解析了WBDF通过影响面筋蛋白行为对酸面团馒头品质影响的内在机理。更多还原

【Abstract】 The purpose of this study was to explore the effect of sourdough fermentation technology on the quality of steamed bread with high insoluble dietary fiber content from the perspective of changes in gluten protein behavior.Type Ⅱ sourdough was constructed by Lactobacillus plantarum ATCC8014 and Saccharomyces cerevisiae ATCC9763 Doughs with different WBDF levels(0,3%,6%,9% & 12%) were fermented with the sourdough and steamed into steamed bread.The results showed that rather than tending to form a continuous gluten network matrix,the gluten protein exhibits the ability to physically encapsulate the WBDF.HPLC and SDS-PAGE experiments showed the stability of gluten protein in the high molecular weight region was negatively correlated with WBDF levels(P <0.05);The addition of WBDF promoted the hydrolysis of HMW-GS into peptides(<25 ku) in GMP.But the kinds and contents of free amino acids in the system after fermentation were not related to the addition of WBDF(P> 0.05).For the quality of steamed bread,sourdough fermentation technology improved the specific volume of WBDF steamed bread:the specific volume of steamed bread with 6%-WBDF content was 6.97 mL/g,which was significantly higher than 3.75 mL/g in the control group(P <0.05).In addition,the antioxidant activity of steamed bread was positively correlated with the amount of WBDF added(P <0.05).The addition of WBDF also significantly increased the content of 2-pentylfuran in steamed bread(P <0.05),and improved the flavor of steamed bread.This study revealed the internal mechanism of WBDF affecting the quality of sourdough steamed bread by affecting the behavior of gluten protein.更多还原