不同乳酸菌发酵对甘薯淀粉加工浆液营养功能成分及感官特性的影响

doi:10.7506/spkx1002-6630-20211025-263

食品科学 ›› 2022, Vol. 43 ›› Issue (18): 134-142.doi: 10.7506/spkx1002-6630-20211025-263

• 生物工程 • 上一篇

不同乳酸菌发酵对甘薯淀粉加工浆液营养功能成分及感官特性的影响

曹晶晶，木泰华，马梦梅

（1.新疆农业大学食品科学与药学学院，新疆乌鲁木齐 830052；2.中国农业科学院农产品加工研究所，农业农村部农产品加工综合性重点实验室，北京 100193）

发布日期:2022-09-28
基金资助:
国家甘薯产业技术体系资助项目（CARS-10）；国家重点研发计划-政府间国际科技创新合作重点专项（2016YFE0133600）

Effect of Fermentation with Different Lactic Acid Bacteria Starter Cultures on Nutritional and Functional Components and Sensory Characteristics of Sweet Potato Slurry for Starch Production

CAO Jingjing, MU Taihua, MA Mengmei

(1. College of Food Science and Pharmacy, Xinjiang Agricultural University, ürümqi 830052, China; 2. Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs,Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China)

Published:2022-09-28

摘要/Abstract

摘要： 选用植物乳杆菌（Lactobacillus plantarum，Lp）、保加利亚乳杆菌（Lactobacillus bulgaricus，Lb）、嗜热链球菌（Streptococcus thermophilus，St）、戊糖片球菌（Pediococcus pentosus，Pp）、干酪乳杆菌（Lactobacillus casei，Lc）及商业Lp（SZ）分别对甘薯淀粉加工浆液进行发酵，比较不同乳酸菌发酵对甘薯淀粉加工浆液营养功能成分（蛋白质、灰分、可溶性膳食纤维、不溶性膳食纤维、总膳食纤维、总酸、总糖、乳酸、短链脂肪酸、总酚、游离氨基酸）及感官特性（电子鼻、电子舌、气相色谱-质谱、感官评价）的影响。结果表明：6 种乳酸菌发酵后，浆液中蛋白质、糖类、可溶性膳食纤维、不溶性膳食纤维及总膳食纤维含量显著下降；不同乳酸菌均表现出良好的发酵性能，发酵后浆液pH值从6.62下降到3.67～3.88，总酸质量浓度由0.29 g/100 mL提高至2.69～3.67 g/100 mL，且乳酸及短链脂肪酸含量显著上升；Lb和Lc发酵显著提高了浆液中总酚含量，分别提升了18.44%和17.78%；在发酵液中共检出16 种游离氨基酸，其中必需游离氨基酸含量显著上升；气相色谱-质谱结果表明，乳酸菌发酵可有效提升甘薯淀粉加工浆液中风味物质的种类和含量，改善其风味和口感，其中Pp、St和SZ发酵浆液的总体感官品质最好。上述研究结果可为乳酸菌发酵应用于甘薯淀粉加工浆液制备饮料的研发奠定理论支撑。

关键词: 甘薯淀粉加工浆液；乳酸菌；营养功能成分；感官特性

Abstract: In this study, sweet potato slurry that can be used for starch production was fermented using Lactobacillus plantarum (Lp), Lactobacillus bulgaricus (Lb), Streptococcus thermophilus (St), Pediococcus pentosus (Pp), Lactobacillus casei (Lc) and commercial Lp (SZ), separately, and the effects of different lactic acid bacteria (LAB) starter cultures on the nutritional and functional components (protein, ash, soluble dietary fiber, insoluble dietary fiber, total dietary fiber, total acid, total sugar, lactic acid, short chain fatty acid, total polyphenol, and free amino acid) and sensory characteristics (evaluated by electronic nose, electronic tongue, gas chromatography-mass spectrometry (GC-MS), and sensory evaluation) of sweet potato slurry were compared. The results showed that after fermentation, the contents of protein, sugar, soluble dietary fiber, insoluble dietary fiber and total dietary fiber decreased significantly. All starter cultures showed excellent fermentation performance. After fermentation, the pH of the slurry decreased from 6.62 to 3.67–3.88, the total acid content increased from 0.29 to 2.69–3.67 g/100 mL, and the contents of lactic acid and short chain fatty acids increased significantly. Lb and Lc fermentation significantly increased the content of total polyphenols in the slurry by 18.44% and 17.78%, respectively. Additionally, 16 free amino acids were detected in the fermented slurry, and the content of essential free amino acids increased significantly compared to that in the unfermented slurry. The GC-MS profile showed that lactic acid bacteria fermentation remarkably increased the number and amount of flavor substances in the slurry and improved its flavor and mouthfeel. The slurry fermented by Pp, St and SZ exhibited better overall sensory acceptability than that fermented by the other starter cultures. In conclusion, these findings can provide theoretical support for the research and development of LAB-fermented beverage from sweet potato starch slurry.

Key words: sweet potato starch slurry; Lactobacillus; nutritional and functional components; sensory characteristics

中图分类号:

TS209

曹晶晶，木泰华，马梦梅. 不同乳酸菌发酵对甘薯淀粉加工浆液营养功能成分及感官特性的影响[J]. 食品科学, 2022, 43(18): 134-142.

CAO Jingjing, MU Taihua, MA Mengmei. Effect of Fermentation with Different Lactic Acid Bacteria Starter Cultures on Nutritional and Functional Components and Sensory Characteristics of Sweet Potato Slurry for Starch Production[J]. FOOD SCIENCE, 2022, 43(18): 134-142.

[1]	曹晶晶木泰华马梦梅. 不同乳酸菌发酵对甘薯淀粉加工浆液营养功能成分及感官特性的影响[J]. 食品科学, 0, (): 0-0.
[2]	陈永凯，郭玉杰，张鸿儒，刘泓，张春晖，姜珊. 促成骨细胞增殖活性骨胶原蛋白肽的靶向筛选及活性分析[J]. 食品科学, 2022, 43(13): 1-7.
[3]	陈永凯张鸿儒刘泓张春晖姜珊郭玉杰. 促成骨细胞增殖活性骨胶原蛋白肽的靶向筛选及活性分析[J]. 食品科学, 0, (): 0-0.
[4]	张洛铖向婕肖俊松丁芷倩吴华. 莲原花青素对链脲佐菌素诱导的Wistar大鼠糖尿病模型的降血糖作用[J]. 食品科学, 0, (): 0-0.
[5]	路振康毛晓英吴庆智张建. 核桃青皮提取物的多酚含量、体外抗氧化的测定和抗菌活性的评价[J]. 食品科学, 0, (): 0-0.
[6]	黄少杰陈宏著黎攀杜冰. 铁皮石斛叶多糖对秀丽隐杆线虫体内抗衰老作用[J]. 食品科学, 0, (): 0-0.
[7]	朱晓芮杨晓宽. 2种山楂粉对小麦蛋糕品质、微观结构及抗氧化性的影响[J]. 食品科学, 0, (): 0-0.
[8]	张来弟潘道东何俊孙杨赢周昌瑜. 鸭肝蛋白酶解产物中抗炎肽的分离鉴定及活性研究[J]. 食品科学, 0, (): 0-0.
[9]	王佳欣黎阳李再贵王丽丽. 不同粒径对青稞麸皮结构功能特性及冲调稳定性的影响[J]. , 0, (): 0-0.
[10]	王佳欣，黎阳，李再贵，王丽丽. 不同粒径对青稞麸皮结构与功能特性及冲调稳定性的影响[J]. 食品科学, 2022, 43(3): 54-61.
[11]	侯成杰聂彩清王彦茜艾连中夏永军张汇谢凡王光强. α-乳白蛋白源ACE抑制肽精准筛选及验证[J]. , 0, (): 0-0.
[12]	叶贤江苏志琛林晓娟陈继承. 基于生物信息学与分子对接技术对坛紫菜降血压肽的筛选及活性分析[J]. 食品科学, 0, (): 0-0.
[13]	许馨予杨鹄隽贾斌张慧敏左锋. 大豆分离蛋白-高酯柑橘果胶-没食子酸复合Pickering乳液制备及其稳定性分析[J]. 食品科学, 0, (): 0-0.
[14]	杨舒乔高彦祥王迪. 非变性II型胶原蛋白研究进展[J]. , 0, (): 0-0.
[15]	梁曾恩妮刘伟汪秋安张菊华苏东林付复华李高阳单杨. 圣草次苷的合成及其对过氧化氢诱导HUVEC细胞氧化损伤的保护作用[J]. , 0, (): 0-0.

不同乳酸菌发酵对甘薯淀粉加工浆液营养功能成分及感官特性的影响

Effect of Fermentation with Different Lactic Acid Bacteria Starter Cultures on Nutritional and Functional Components and Sensory Characteristics of Sweet Potato Slurry for Starch Production

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价