产乳化活性多糖乳酸菌的筛选及其发酵荞麦酸面团、面包的特性
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摘要
本研究从不同来源的原料中分离得到18株具有产胞外多糖(EPS)能力的乳酸菌,通过对比发酵液及乳酸菌荞麦酸面团的乳化活性,获得一株产EPS且乳化活性较高的乳酸菌,并应用于荞麦酸面团的制作。采用动态流变测定、激光共聚焦观察、质构分析等手段,研究其对荞麦酸面团面包烘焙学特性的影响。结果表明:优选产乳化性多糖的乳酸菌YC′-22经鉴定为发酵乳杆菌(Lactobacillus fermentum strain HBUAS54017),且同源性为100%,EPS产量为1.63 g/L。通过添加乳酸菌荞麦酸面团,使面包面团的面筋网络结构得到强化。相比空白面包(CB),添加1.0%阿拉伯胶的荞麦面包(AGB)、荞麦酸面团面包(SDB)的比容分别增加了12.42%和14.08%,硬度分别降低了13.90%和22.87%;其中SDB面包整体可接受度最高,改善效果最明显。因此,产乳化性多糖的乳酸菌发酵的荞麦酸面团可以作为一种天然的面包功能配料。
In this study,18 strains of exopolysaccharides(EPS)producing lactic acid bacteria(LAB)were isolated from raw materials from different sources. By comparing the emulsifying activity of the fermentation broth and buckwheat sourdough fermented by LAB,a LAB with EPS and high emulsifying activity was obtained and used as starter in buckwheat sourdough fermentation. The effects of starter used on the baking characteristics of buckwheat sourdough bread were investigated using methods of means of rotational rheometer,laser confocal and texture analysis. The results revealed that EPS producing LAB YC′-22 strain with high emulsifying properties was identified as Lactobacillus fermentumstrain HBUAS54017 with a homology of 100%. The EPS yield of this strain was 1.63 g/L. The gluten network structure ofbread dough was strengthened after adding buckwheat sourdough fermented by LAB.Compared to control bread(CB),the specific volume of buckwheat bread added 1.0% arabic gum(AGB)and buckwheat sourdough bread(SDB)increased by 12.42% and 14.08%,respectively,while the hardness decreased by 13.90% and 22.87%,respectively.SDB bread had the highest overall acceptability and the most obvious improvement effect. Therefore,the buckwheat sourdough fermented by LAB strains with emulsifying EPS can be used as a natural bread functional ingredient.
In this study,18 strains of exopolysaccharides(EPS)producing lactic acid bacteria(LAB)were isolated from raw materials from different sources. By comparing the emulsifying activity of the fermentation broth and buckwheat sourdough fermented by LAB,a LAB with EPS and high emulsifying activity was obtained and used as starter in buckwheat sourdough fermentation. The effects of starter used on the baking characteristics of buckwheat sourdough bread were investigated using methods of means of rotational rheometer,laser confocal and texture analysis. The results revealed that EPS producing LAB YC′-22 strain with high emulsifying properties was identified as Lactobacillus fermentumstrain HBUAS54017 with a homology of 100%. The EPS yield of this strain was 1.63 g/L. The gluten network structure ofbread dough was strengthened after adding buckwheat sourdough fermented by LAB.Compared to control bread(CB),the specific volume of buckwheat bread added 1.0% arabic gum(AGB)and buckwheat sourdough bread(SDB)increased by 12.42% and 14.08%,respectively,while the hardness decreased by 13.90% and 22.87%,respectively.SDB bread had the highest overall acceptability and the most obvious improvement effect. Therefore,the buckwheat sourdough fermented by LAB strains with emulsifying EPS can be used as a natural bread functional ingredient.
引文
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[11]崔娜娜,赵萌,李娜,等.克雷伯氏菌胞外多糖的发酵培养基优化及乳化性质[J].安徽农业科学,2015,43(21):38-42.
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[13]Tinzl-Malang S K,Rast P,Grattepanche F,et al.Exopolysaccharides from co-cultures of Weissella confusa 11GU-1 and Propionibacterium freudenreichii JS15 act synergistically on wheat dough and bread texture[J].International Journal of Food Microbiology,2015,214:91-101.
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[16]张思佳.酸面团乳酸菌发酵荞麦面包品质的研究[D].无锡:江南大学,2015.
[17]苏晓琴.酸面团发酵富集γ-氨基丁酸面包的研究[D].无锡:江南大学,2016.
[18]Omedi J O,Huang W,Su X,et al.Effect of five lactic acid bacteria starter type on angiotensin-I converting enzyme inhibitory activity and emulsifying properties of soy flour sourdoughs with and without wheat bran supplementation[J].Journal of Cereal Science,2016,69:57-63.
[19]张可欣,蒋慧,汤晓娟,等.复合酶制剂对甜酒酿面包发酵烘焙特性的影响[J].食品科学,2018,39(1):16-21.
[20]钱超,杨文丹,张宾乐,等.高产β-葡萄糖苷酶的乳酸菌在葡萄汁酸面团面包中的应用[J].食品与机械,2017,33(5):14-20.
[21]陈佩,党辉,孟科,等.一株高产胞外多糖乳酸菌的筛选与鉴定[J].陕西农业科学,2017,63(2):1-4.
[22]赵婧,牛萌萌,王坤.云南富源泡菜中一株高产胞外多糖乳酸菌的分离及鉴定[J].黑龙江八一农垦大学学报,2018,30(3):46-51.
[23]Maríaeugenia B,Jessicadela O,Cristinam R.Influence of different hydrocolloids on major wheat dough components(gluten and starch)[J].Journal of Food Engineering,2009,94(3):241-247.
[24]Tang X,Liu R,Huang W,et al.Impact of in situ formed exopolysaccharides on dough performance and quality of Chinese steamed bread[J].LWT,2018,96:519-525.
[25]刘彦,黄卫宁,贾春利,等.阿拉伯胶和羧甲基纤维素钠对荞麦面团发酵流变学及烘焙特性的影响[J].食品科学,2013,34(17):5-9.
[26]Khattar J I S,Singh D P,Jindal N,et al.Isolation and characterization of exopolysaccharides produced by the cyanobacterium Limnothrix redekei,PUPCCC 116[J].Appl Biochemistry Biotechnology,2010,162(5):1327-1338.
[27]汪星星,余小林,胡卓炎,等.冷冻面制品的研究现状及改良进展[J].粮食与油脂,2015(7):5-8.
[28]Rosell C M,Santos E,Collar C.Mixing properties of fibre-enriched wheat bread doughs:A response surface methodology study[J].European Food Research and Technology,2005,223(3):333-340.
[29]Loponen J,Kanerva P,Zhang C,et al.Prolamin hydrolysis and pentosan solubilization in germinated-rye sourdoughs determined by chromatographic and immunological methods[J].Journal of Agricultural and Food Chemistry,2009,57:746-753.
[30]王金水,杨森,尹艳丽,等.植物乳酸菌M616对发酵酸面团发酵特性的影响[J].现代食品科技,2015(4):83-87.
[2]蒋慧,吴玉新,庄靓,等.融合魏斯氏菌和异常威克汉姆酵母混菌发酵荞麦酸面团馒头的香气物质特征[J].食品工业科技,2018,39(15):234-241.
[3]张思佳,张薇,苏晓琴,等.乳杆菌发酵对荞麦面包抗氧化及烘焙特性影响[J].食品工业科技,2015,36(19):49-53.
[4]陈佳芳,汤晓娟,蒋慧,等.不同高产胞外多糖乳酸菌发酵荞麦酸面团对面团面筋网络结构和面包烘焙特性的影响[J].食品科学,2018,39(6):1-6.
[5]刘娜,程晓燕,孙银凤,等.GC-MS分析传统酸面团馒头风味及添加食用碱对其风味的影响[J].食品工业科技,2014(16):76-81.
[6]Scarnato L,Montanari C,Serrazanetti D I,et al.New bread formulation with improved rheological properties and longer shelf-life by the combined use of transglutaminase and sourdough[J].LWT-Food Science and Technology,2017,81:101-110.
[7]姚国强,李慧,高鹏飞,等.乳酸菌在发酵酸面团中的研究与应用[J].中国食品学报,2013,13(3):163-170.
[8]丹彤,王俊国,张和平.乳酸菌胞外多糖的结构、生物合成及其应用[J].食品科学,2013,34(7):335-339.
[9]Xu Y,Coda R,Shi Q,et al.Exopolysaccharides production during the fermentation of soybean and fava bean flours by Leuconostoc mesenteroides DSM 20343[J].Journal of Agricultural and Food Chemistry,2017,65(13):2805-2815.
[10]曹永强,张健,赵雯,等.植物乳杆菌胞外多糖的分离纯化及其乳化特性[J].食品科学,2016,37(17):7-13.
[11]崔娜娜,赵萌,李娜,等.克雷伯氏菌胞外多糖的发酵培养基优化及乳化性质[J].安徽农业科学,2015,43(21):38-42.
[12]Han Y,Liu E,Liu L,et al.Rheological,emulsifying and thermostability properties of two exopolysaccharides produced by Bacillus amyloliquefaciens LPL061[J].Carbohydrate Polymers,2015,115:230-237.
[13]Tinzl-Malang S K,Rast P,Grattepanche F,et al.Exopolysaccharides from co-cultures of Weissella confusa 11GU-1 and Propionibacterium freudenreichii JS15 act synergistically on wheat dough and bread texture[J].International Journal of Food Microbiology,2015,214:91-101.
[14]Zannini E,Waters D M,Coffey A,et al.Production,properties,and industrial food application of lactic acid bacteria-derived exopolysaccharides[J].Applied Microbiology and Biotechnology,2016,100(3):1121-1235.
[15]Xu Y,Coda R,Shi Q,et al.Exopolysaccharide producing lactic acid bacteria:Their techno functional role and potential application in gluten-free bread products[J].Food Research International,2017:1-10.
[16]张思佳.酸面团乳酸菌发酵荞麦面包品质的研究[D].无锡:江南大学,2015.
[17]苏晓琴.酸面团发酵富集γ-氨基丁酸面包的研究[D].无锡:江南大学,2016.
[18]Omedi J O,Huang W,Su X,et al.Effect of five lactic acid bacteria starter type on angiotensin-I converting enzyme inhibitory activity and emulsifying properties of soy flour sourdoughs with and without wheat bran supplementation[J].Journal of Cereal Science,2016,69:57-63.
[19]张可欣,蒋慧,汤晓娟,等.复合酶制剂对甜酒酿面包发酵烘焙特性的影响[J].食品科学,2018,39(1):16-21.
[20]钱超,杨文丹,张宾乐,等.高产β-葡萄糖苷酶的乳酸菌在葡萄汁酸面团面包中的应用[J].食品与机械,2017,33(5):14-20.
[21]陈佩,党辉,孟科,等.一株高产胞外多糖乳酸菌的筛选与鉴定[J].陕西农业科学,2017,63(2):1-4.
[22]赵婧,牛萌萌,王坤.云南富源泡菜中一株高产胞外多糖乳酸菌的分离及鉴定[J].黑龙江八一农垦大学学报,2018,30(3):46-51.
[23]Maríaeugenia B,Jessicadela O,Cristinam R.Influence of different hydrocolloids on major wheat dough components(gluten and starch)[J].Journal of Food Engineering,2009,94(3):241-247.
[24]Tang X,Liu R,Huang W,et al.Impact of in situ formed exopolysaccharides on dough performance and quality of Chinese steamed bread[J].LWT,2018,96:519-525.
[25]刘彦,黄卫宁,贾春利,等.阿拉伯胶和羧甲基纤维素钠对荞麦面团发酵流变学及烘焙特性的影响[J].食品科学,2013,34(17):5-9.
[26]Khattar J I S,Singh D P,Jindal N,et al.Isolation and characterization of exopolysaccharides produced by the cyanobacterium Limnothrix redekei,PUPCCC 116[J].Appl Biochemistry Biotechnology,2010,162(5):1327-1338.
[27]汪星星,余小林,胡卓炎,等.冷冻面制品的研究现状及改良进展[J].粮食与油脂,2015(7):5-8.
[28]Rosell C M,Santos E,Collar C.Mixing properties of fibre-enriched wheat bread doughs:A response surface methodology study[J].European Food Research and Technology,2005,223(3):333-340.
[29]Loponen J,Kanerva P,Zhang C,et al.Prolamin hydrolysis and pentosan solubilization in germinated-rye sourdoughs determined by chromatographic and immunological methods[J].Journal of Agricultural and Food Chemistry,2009,57:746-753.
[30]王金水,杨森,尹艳丽,等.植物乳酸菌M616对发酵酸面团发酵特性的影响[J].现代食品科技,2015(4):83-87.
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