天然酵母对多孔挂面品质及营养特性的影响

陈怡萱; 陈洁; 汪磊; 许飞

doi:10.16433/j.1673-2383.2023.04.007

天然酵母对多孔挂面品质及营养特性的影响

河南工业大学粮油食品学院, 河南省面制主食工程技术研究中心, 河南郑州 450001

基金项目:

河南工业大学自科创新基金支持计划(2020ZKCJ13)

河南工业大学高层次人才科研启动基金项目(2019BS057)

详细信息

作者简介:
陈怡萱(1997-),女,河南濮阳人,硕士研究生,研究方向为食品加工与品质分析。

通讯作者:
陈洁,教授,E-mail:cjie06@163.com。

中图分类号: TS201.2

计量

文章访问数: 341
HTML全文浏览量: 2
PDF下载量: 13

Effects of sourdough on the quality and nutritional characteristics of porous dried noodles

College of Food Science and Engineering, Henan Province Wheat-flour Staple Food Engineering Technology Research Centre, Henan University of Technology, Zhengzhou 450001, China

摘要: 天然酵母用于发酵面食制作,产生独特风味的同时能够改善产品的品质及营养。以红提葡萄和梨为主要培养基质,制备了两种水果天然酵母,研究其发酵对面团的pH值,总滴定酸(TTA),游离巯基含量,蛋白质二级结构,多孔挂面的微观结构、食用品质和营养特性的影响。结果表明:添加天然酵母制成的发酵面团pH值较低,TTA较高,游离巯基含量增加;傅里叶红外光谱显示蛋白质二级结构中β-折叠及无规卷曲含量降低,而α-螺旋及β-转角含量增加,蛋白链柔性增强;与未发酵挂面相比,天然酵母发酵多孔挂面的内部疏松,厚度增加,存在大小不均一的孔洞,其膨胀指数、吸水率、抗断裂强度均在一定程度上提高;在营养方面,天然酵母发酵多孔挂面的总酚含量增加程度明显,氨基酸组成模式得到优化,植酸、单宁这两种谷物中常见的抗营养因子含量大大降低。本研究可为水果天然酵母在发酵挂面中的应用提供理论基础。

关键词:

Abstract: Sourdough is used in the production of fermented cooked wheaten food, producing unique flavors and improving the quality and nutrition of the product. In this study, the sourdough of two kinds of fruits was prepared with red grape and pear as the main culture medium, and the changes of pH, total titratable acid (TTA), free sulfhydryl content and protein secondary structure of the dough by two kinds of sourdough were studied, as well as the effects on the microstructure, edible quality and nutritional properties of porous dried noodles. The results showed that the fermentation dough made with sourdough addition had lower pH value, higher TTA and free sulfhydryl content; Fourier transform infrared spectroscopy result showed that the content of β-sheet and random curling decreased, while the content of α-helix and β-turn increased and the flexibility of the protein chain enhanced; Compared with unfermented dried noodles, sourdough fermented porous dried noodles had loose interior, increased thickness, and uneven holes in size. The swelling index, water absorption, and fracture resistance were all improved to some extent; In terms of nutrition, the total phenol content of porous dried noodles fermented by sourdough was significantly increased, the amino acid composition pattern was optimized, and the concentrations of phytic acid and tannin, two common anti-nutritional factors in cereals, were greatly reduced. The research can provide a theoretical basis for the application of spontaneous sourdough in fermented dried noodles.

Keywords:

[1]	王金荣. 空心挂面加工和品质的影响因素研究及机理探讨[D]. 无锡:江南大学,2021.
[2]	邱寿宽,骆丽君,赵磊. 多孔挂面及其制备方法:CN109984294A[P].2022-08-26.
[3]	FOIS S,PIU P P,SANNA M,et al. Starch digestibility and properties of fresh pasta made with semolina-based liquid sourdough[J].LWT-food science and technology,2018,89:496-502.
[4]	GOBBETTI M,SIMONETTI M S,CORSETTI A,et al. Volatile compound and organic acid productions by mixed wheat sour dough starters:influence of fermentation parameters and dynamics during baking[J].Food microbiology,1995,12:497-507.
[5]	MAMHOUD A,NIONELLI L,BOUZAINE T,et al. Selection of lactic acid bacteria isolated from Tunisian cereals and exploitation of the use as starters for sourdough fermentation[J].International journal of food microbiology,2016,225:9-19.
[6]	GÄNZLE M G,LOPONEN J,GOBBETTI M. Proteolysis in sourdough fermentations:mechanisms and potential for improved bread quality[J].Trends in food science & technology,2008,19(10):513-521.
[7]	GOBBETTI M,DE ANGELIS M,CORSETTI A,et al. Biochemistry and physiology of sourdough lactic acid bacteria[J].Trends in food science & technology,2005,16(1/2/3):57-69.
[8]	ZAIDIYAH,LUBIS Y M,PUTRI C A R G,et al. Physicochemical properties of sourdough bread made from local variety sweet potato and pineapple juice[J].IOP conference series:earth and environmental science,2020,425:012079.
[9]	RIPARI V,GÄNZLE M G,BERARDI E. Evolution of sourdough microbiota in spontaneous sourdoughs started with different plant materials[J].International journal of food microbiology,2016,232:35-42.
[10]	YU Y F,WANG L,QIAN H F,et al. Contribution of spontaneously-fermented sourdoughs with pear and navel orange for the bread-making[J].LWT-food science and technology,2018,89:336-343.
[11]	APLEVICZ K S,MAZO J Z,DOS SANTOS NETO N K,et al. Evaluation of sourdoughs for the production of bread using spontaneous fermentation technique[J].Acta scientiarum technology,2014,36(4):713-719.
[12]	张蕴华,汪磊,陈洁,等.酵母种类对空心挂面品质的影响[J]. 食品工业科技,2021,42(10):62-67.
[13]	马子琳,曹伟超,张宾乐,等. 产单宁酶乳酸菌发酵红豆、扁豆酸面团的生化特性及其对馒头体外消化的影响[J]. 食品工业科技,2020,41(19):85-93,98.
[14]	罗明江,罗春霞,吴赣香. Ellman's试剂比色法测定食品中蛋白质的巯基和二硫键[J]. 郑州粮食学院学报,1986,7(1):92-95.
[15]	熊小青,刘翀,郑学玲. 发酵时间和酵母添加量对液态预发酵挂面品质的影响[J]. 食品科技,2021,46(7):167-173.
[16]	刘书航,陈洁,韩锐. 预糊化玉米粉对挂面品质的影响研究[J]. 河南工业大学学报(自然科学版),2019,40(3):26-32.
[17]	ADOM K K,SORRELLS M E,LIU R H. Phytochemical profiles and antioxidant activity of wheat varieties[J]. Journal of agricultural and food chemistry,2003,51(26):7825-7834.
[18]	李静,聂继云,李海飞,等. Folin-酚法测定水果及其制品中总多酚含量的条件[J]. 果树学报,2008,25(1):126-131.
[19]	时侠清,沙超,姚维东,等. 双吡啶分光光度法测定小麦植酸含量研究[J]. 安徽科技学院学报,2009,23(6):10-14.
[20]	CODA R,MELAMA L,RIZZELLO C G,et al. Effect of air classification and fermentation by Lactobacillus plantarum VTT E-133328 on faba bean (Vicia faba L.) flour nutritional properties[J].International journal of food microbiology,2015,193:34-42.
[21]	CODA R,DI CAGNO R,RIZZELLO C G,et al. Utilization of African grains for sourdough bread making[J].Journal of food science,2011,76(6):M329-M335.
[22]	张薇. 葡果自然发酵酸面团菌群结构及发酵面包烘焙品质研究[D]. 无锡:江南大学,2015.
[23]	杨静洁,张波,张影全,等. 冻藏时间对非发酵面团流变特性及蛋白结构的影响[J]. 中国粮油学报,2020,35(8):15-21.
[24]	梁丽婷. 乳酸菌发酵猕猴桃及其面包的营养与风味特性研究[D]. 无锡:江南大学,2021.
[25]	CAI S W,SINGH B R. Identification of β-turn and random coil amide Ⅲ infrared bands for secondary structure estimation of proteins[J].Biophysical chemistry,1999,80(1):7-20.
[26]	WANG P,CHEN H Y,MOHANAD B,et al. Effect of frozen storage on physico-chemistry of wheat gluten proteins:studies on gluten-, glutenin-and gliadin-rich fractions[J].Food hydrocolloids,2014,39:187-194.
[27]	NUTTER J, SAIZ A I, IURLINA M O. Microstructural and conformational changes of gluten proteins in wheat-rye sourdough[J].Journal of cereal science,2019,87:91-97.
[28]	ZHANG N, RUAN J S, DUAN G Y, et al. The interstrand amino acid pairs play a significant role in determining the parallel or antiparallel orientation of beta-strands.[J].Biochemical and biophysical research communications,2009,386(3):537-543.
[29]	曹伟超. 含麦麸黑豆酸面团发酵面包的营养与烘焙特性[D]. 无锡:江南大学,2021.
[30]	PARK C S,BAIK B. Cooking time of white salted noodles and its relationship with protein and amylose contents of wheat[J].Cereal chemistry,2004,81(2):165-171.
[31]	伍婧. 醒发条件对面团理化特性及挂面品质的影响研究[D]. 长沙:湖南农业大学,2016.
[32]	KATINA K,LAITILA A,JUVONEN R,et al. Bran fermentation as a means to enhance technological properties and bioactivity of rye[J].Food microbiology,2007,24(2):175-186.
[33]	KIM K H,TSAO R,YANG R,et al. Phenolic acid profiles and antioxidant activities of wheat bran extracts and the effect of hydrolysis conditions[J].Food chemistry,2006,95(3):466-473.
[34]	ASRES D T,NANA A,NEGA G. Complementary feeding and effect of spontaneous fermentation on anti-nutritional factors of selected cereal-based complementary foods[J].BMC pediatrics,2018,18(1):394.
[35]	ALI NAJAFI M,REZAEI K,SAFARI M,et al. Use of sourdough to reduce phytic acid and improve zinc bioavailability of a traditional flat bread (sangak) from Iran[J].Food science and biotechnology,2012,21(1):51-57.
[36]	GÄNZLE M G,VERMEULEN N,VOGEL R F. Carbohydrate, peptide and lipid metabolism of lactic acid bacteria in sourdough[J].Food microbiology,2007,24(2):128-138.
[37]	曹伟超,罗昆,程新,等. 高产植酸酶乳酸菌及其黑豆酸面团发酵低植酸营养面包研究[J]. 食品与机械,2021,37(2):186-193.
[38]	杨浣漪. 传统酸面团中酿酒酵母和旧金山乳杆菌的种内多样性及其互作研究[D]. 杭州:浙江大学,2018.
[39]	程新. 湿热-多菌发酵对白芸豆面包营养及风味特性的影响[D]. 无锡:江南大学,2021.