食品科学 ›› 2025, Vol. 46 ›› Issue (15): 112-108.doi: 10.7506/spkx1002-6630-20250115-111

• 食品化学 • 上一篇    下一篇

协同发酵对小麦淀粉结构和理化性质的影响

李彦慧,张子仪,张杉杉,简筱晴,马玲   

  1. (山西农业大学食品科学与工程学院,山西 晋中 030801)
  • 出版日期:2025-08-15 发布日期:2025-07-22
  • 基金资助:
    山西农业大学科技横向项目(2023HX101)

Effect of Co-fermentation on the Structure and Physicochemical Properties of Wheat Starch

LI Yanhui, ZHANG Ziyi, ZHANG Shanshan, JIAN Xiaoqing, MA Ling   

  1. (College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China)
  • Online:2025-08-15 Published:2025-07-22

摘要: 以小麦粉和两种菌种为原料制作酸面团,提取发酵时间分别为0、6、24 h和42 h的小麦淀粉,测定小麦淀粉的溶解度、膨胀势、糊化特性等理化和结构性质。研究结果表明,乳酸片球菌和酿酒酵母协同发酵增加了淀粉含量、溶解度、膨胀势以及透明度;扫描电子显微镜和粒径分析表明,协同发酵的淀粉表面侵蚀比酿酒酵母发酵表面侵蚀更严重,并且协同发酵使小麦淀粉的粒径减小1.19 μm;红外光谱分析和晶体结构分析表明,发酵并没有产生新的官能团也不会改变小麦淀粉的晶体结构,相比酿酒酵母发酵,协同发酵使淀粉的结晶度提高2.15%,热稳定性提高3.70 J/g;糊化特性表明乳酸菌和酵母菌协同发酵能够阻碍淀粉的短期老化,促进淀粉颗粒凝胶网络结构的发展。综上所述,乳酸片球菌和酿酒酵母协同发酵比酿酒酵母发酵更容易改变淀粉的结构及理化性质。因此,协同发酵可以有效的改善小麦淀粉的特性,从而改善食品品质。

关键词: 发酵;小麦淀粉;结构特性;理化性质

Abstract: In order to study the effect of co-fermentation of dough by Pediococcus acidilactici and Saccharomyces cerevisiae on the structural and physicochemical properties of wheat starch, starch was extracted from sourdough co-fermented with the two strains for 0, 6, 24 and 42 h and evaluated for physicochemical and structural properties such as solubility, swelling potential, and pasting characteristics. The results showed that the co-fermentation increased the starch content, solubility, swelling potential, and transparency. Scanning electron microscopy (SEM) and particle size analysis showed that the co-fermentation resulted in more serious surface erosion of starch than did pure culture fermentation by S. cerevisiae, and decreased the particle size by 1.19 μm. Infrared spectroscopy and crystal structure analysis showed that fermentation neither resulted in the production of new functional groups nor changed the crystal structure of wheat starch; however, the co-fermentation increased the crystallinity of starch by 2.15% and the thermal stability by 3.70 J/g compared with pure S. cerevisiae fermentation. The pasting characteristics indicated that the co-fermentation hindered the short-term aging of starch and promote the development of the gel network structure of starch granules. In summary, the co-fermentation was more likely to change the structure and physicochemical properties of starch than S. cerevisiae fermentation of. Therefore, the co-fermentation could effectively improve the properties of wheat starch, thus improving the food quality.

Key words: fermentation; wheat starch; structural properties; physicochemical properties

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