食品科学 ›› 2017, Vol. 38 ›› Issue (10): 61-65.doi: 10.7506/spkx1002-6630-201710011

• 生物工程 • 上一篇    下一篇

自然发酵优势菌对小米淀粉物化性质的影响

寇 芳,康丽君,夏甜天,宁冬雪,沈 蒙,王维浩,曹龙奎   

  1. 1.黑龙江八一农垦大学食品学院,黑龙江 大庆 163319;2.国家杂粮工程技术研究中心,黑龙江 大庆 163319
  • 出版日期:2017-05-25 发布日期:2017-05-23
  • 基金资助:
    2013年度国家星火计划项目(2013GA670001)

Effect of Dominant Microorganisms Isolated from Naturally Fermented Millet on the Physicochemical Properties of Millet Starch

KOU Fang , KANG Lijun , XIA Tiantian , NING Dongxue , SHEN Meng , WANG Weihao , CAO Longkui   

  1. 1. College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, China; 2. National Cereals Engineering Technology Research Center, Daqing 163319, China
  • Online:2017-05-25 Published:2017-05-23

摘要: 小米自然发酵过程难控制,研究自然发酵液分离并鉴定出的优势菌(乳酸菌、酵母菌)对发酵小米淀粉 物化性质的影响,可更好地剖析小米自然发酵的机理,为掌握并控制自然发酵提供理论依据。采用质量浓度为 0.2 g/100 mL的NaOH溶液提取发酵后小米淀粉,并测定自然发酵、乳酸菌和酵母菌发酵小米淀粉溶解度、膨润 度、透明度、热特性、黏度特性。结果表明,随发酵时间的延长,3 种发酵方式所得小米淀粉的溶解度、膨润度和 透明度均降低,且乳酸菌和酵母菌发酵小米淀粉的透明度较自然发酵下降1.4%和1.0%;乳酸菌和酵母菌发酵96 h 时糊化温度较自然发酵下降1.84 ℃和1.13 ℃,峰值温度较自然发酵下降1.04 ℃和0.43 ℃;终止温度降低3.69 ℃和 2.85 ℃;热焓值较自然发酵相比上升1.00 J/g和0.78 J/g;而乳酸菌和酵母菌的衰减值、回生值较自然发酵分别下降 978 mPa·s和400 mPa·s、743 mPa·s和471 mPa·s,峰值黏度较自然发酵相比上升185 mPa·s和103 mPa·s。自 然发酵的优势菌(乳酸菌、酵母菌)使小米淀粉发生改性,且发酵后的物化性质较自然发酵发生显著变化。

关键词: 小米淀粉, 发酵, 乳酸菌, 酵母菌, 物化性质

Abstract: The natural fermentation of millet is difficult to control. This study aimed to compare the physicochemical properties of naturally fermented millet starch and those fermented by the dominant microbes lactic acid bacteria and yeasts isolated from naturally fermented millet for the purpose of better understanding the mechanism of the natural fermentation of millet and providing a theoretical guideline for controlling the process. Starches were extracted from three different fermented millet samples with 0.2 g/100 mL NaOH and measured for solubility, swelling power, transparency, thermal properties and viscosity characteristics. The results demonstrated that, the solubility, swelling power and transparency of all three millet starches were decreased with fermentation time, and the transparency of millet starch fermented by lactic acid bacteria and yeasts were decreased by 1.4% and 1.0% compared with natural fermentation. The gelatinization temperature of millet starch subjected to lactic acid bacterial fermentation and yeast fermentation for 96 h were decreased by 1.84 ℃ and 1.13 ℃, respectively compared with natural fermentation, the peak temperatures were decreased by 1.04 ℃ and 0.43 ℃, respectively, the final temperatures were reduced by 3.69 ℃ and 2.85 ℃, respectively, and the enthalpies were increased by 1.00 J/g and 0.78 J/g. respectively. In addition, lactic acid bacterial fermentation and yeast fermentation resulted in a decrease in breakdown viscosity of millet starch of 978 and 743 mPa·s and a decrease in setback of 400 and 471 mPa·s as well as an increase in peak viscosity of 185 and 103 mPa·s, respectively in comparison with natural fermentation. In conclusion, fermentation with the dominant microorganisms of lactic acid bacteria and yeasts isolated from naturally fermented millet could significantly modify the physicochemical properties of millet starch compared with natural fermentation.

Key words: millet starch, fermentation, lactic acid bacteria, yeast, physicochemical properties

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