食品科学

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传统酸面团中植物乳杆菌发酵馒头抗氧化特性及挥发性风味物质特征

程晓燕1,孙银凤1,刘 娜1,黄卫宁1,*,李 宁2,FILIP Arnaut3   

  1. 1.江南大学 食品科学与技术国家重点实验室,江苏 无锡 214122;2.广州焙乐道食品有限公司,广东 广州 511400;
    3.焙乐道食品集团,比利时 布鲁塞尔 1210
  • 出版日期:2015-06-25 发布日期:2015-06-12
  • 通讯作者: 黄卫宁
  • 基金资助:

    国家高技术研究发展计划(863计划)项目(2012AA022200);
    江苏省产学研联合创新基金——前瞻性联合研究项目(BY2014023-16);张家港市科技计划项目(ZKN1301);
    苏州市科技支撑计划项目(SNG201401);比利时国际合作项目(B17022012);江苏省科技支撑计划项目(BE2012310)

Antioxidant Properties and Flavor Characteristics of Steamed Bread Fermented by Lactobacillus plantarum Isolated
from Traditional Sourdough

CHENG Xiaoyan1, SUN Yinfeng1, LIU Na1, HUANG Weining1,*, LI Ning2, FILIP Arnaut3   

  1. 1. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China;
    2. Guangzhou Puratos Food Co. Ltd., Guangzhou 511400, China; 3. Putatos Group NV/SA, Brussels 1210, Belgium
  • Online:2015-06-25 Published:2015-06-12
  • Contact: HUANG Weining

摘要:

以普通小麦馒头(记为WS)和植物乳杆菌标准菌株发酵馒头(记为LPS)为对照,通过测定总酚含量和1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基清除能力,同时采用固相微萃取-气相色谱-质谱联用技术,研究传统酸面团中植物乳杆菌植物亚种发酵馒头(记为ZLPS)的抗氧化特性及挥发性风味物质特征。结果表明:乳酸菌发酵,尤其是植物乳杆菌植物亚种的发酵可以明显改善蒸制带来的馒头抗氧化特性降低,与WS相比,ZLPS中总酚含量增加了108.70%,DPPH自由基清除能力为WS的13.65 倍;乳酸菌发酵酸面团使得馒头的挥发性风味物质含量增高,酸面团发酵馒头的挥发性风味物质总含量分别增加了53.11%(LPS)、56.92%(ZLPS),且ZLPS还产生了一些独特的挥发性风味物质,如乙酸异戊酯、6-甲基-5-庚烯-2-酮、3-辛醇、2-乙基己醇、乙酸-2-苯乙基酯等;ZLPS各项指标评分均较高,更具有获得消费者青睐的潜力。

关键词: 传统酸面团, 馒头, 抗氧化特性, 气相色谱-质谱法, 主成分分析

Abstract:

In this study, steamed bread (ZLPS) fermented by Lactobacillus plantarum subsp. plantarum isolated from
traditional sourdough were studied for their antioxidant property and flavor characteristics. Common wheat steamed
bread (WS) and steamed bread (LPS) fermented by Lactobacillus plantarum Biogreen 300 were used as controls. The
antioxidant properties of the three samples were evaluated by total phenolic content (TPC) and 1,1-diphenyl-2-picrylhydrazyl
(DPPH) radical-scavenging ability while the flavor characteristics were determined using solid phase mictroextraction-gas
chromatography-mass spectrometry (SPME-GC-MS). The results showed that fermentation by Lactobacillus plantarum
subsp. plantarum isolated from traditional sourdough was able to significantly inhibit the decrease of antioxidant properties
of steamed bread samples caused by steaming. Compared to WS, the TPC of steamed bread fermented by Lactobacillus
plantarum subsp. plantarum was increased by 108.70%, while its DPPH radical-scavenging capacity was 13.65 times higher
than that of WS. The total content of volatile flavor compounds was increased by 53.11% for LPS and 56.92% for ZLPS,
respectively, suggesting enhanced flavor of the steamed breads. ZLPS also produced a number of unique flavor substances
such as iso-amyl acetate, 6-methyl-5-heptene-2-one, 3-octanol, 2-ethyl-1-hexanol, and acetic acid 2-phenylethyl ester.
Furthermore ZLPS showed the highest sensory evaluation scores.

Key words: traditional sourdough, steamed bread, antioxidant property, gas chromatography-mass spectrometry (GC-MS), principal component analysis (PCA)

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