食品科学

• 生物工程 • 上一篇    下一篇

燕麦甜醅发酵过程中生化成分的动态变化

吴 寒,肖 愈,李 伟,芮 昕,王 丹,徐 笑,马宇潇,黄 璐,董明盛*   

  1. 南京农业大学食品科技学院,江苏 南京 210095
  • 出版日期:2015-07-15 发布日期:2015-07-08

Dynamic Changes in Biochemical Components during Fermentation of Sweet Fermented Oat

WU Han, XIAO Yu, LI Wei, RUI Xin, WANG Dan, XU Xiao, MA Yuxiao, HUANG Lu, DONG Mingsheng*   

  1. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
  • Online:2015-07-15 Published:2015-07-08

摘要:

研究燕麦甜醅发酵过程中理化指标的动态变化,利用高效液相色谱法(high performance liquidchromatography,HPLC)测定燕麦发酵时产生的麦角固醇含量、利用十二烷基硫酸钠-聚丙烯酰胺凝胶电泳(sodium dodecyl sulfate-polyacrylamide gel electrophoresis,SDS-PAGE)测定燕麦发酵过程中蛋白质水解情况。结果表明:随着发酵时间的延长,发酵产物pH值明显下降,最低达到pH 3.90;总酸含量随着发酵时间明显上升,最终达到0.74%;氨基酸态氮含量在24~36 h达到最大值0.06%,之后快速下降;还原糖含量在36 h内显著增加,达到41.17 g/100 g之后逐渐下降。麦角固醇含量持续上升,最终增加至213.64 μg/g。大分子燕麦蛋白被明显水解,小分子蛋白逐渐生成;其中分子质量为35.08 kD的蛋白水解速率最快,平均水解率为55.57%。

关键词: 燕麦甜醅, 甜酒曲, 生化成分, 麦角固醇, 燕麦蛋白

Abstract:

Tianpei (sweet fermented oat) is a famous local snack in Lanzhou which is traditionally made by fermentation of
highland barley and oat for 2 or 3 days. In this paper, during fermentation, physicochemical changes were investigated, and
the production of ergosterol and proteolysis were monitored by high performance liquid chromatography (HPLC) and sodium
dodecyl sulfate polyacrylamide-gel electrophoresis (SDS-PAGE), respectively. Results showed that pH value decreased
rapidly and reached the lowest level of 3.90, and total acidity showed a gradual increase to the highest level of 0.74% as the
fermentation progressed. The content of ammonium nitrogen increased to the highest value of 0.06% during 24–36 h and
then dropped rapidly. Reducing sugar content increased significantly to the highest value of 41.17 g/100 g during the first
36 h and then decreased until the end of fermentation. Continually, the content of ergosterol augmented and reached its final
value of 213.64 μg/g. High-molecular-weight oat proteins were significantly hydrolyzed during fermentation, especially for
the protein with a molecular weight of 35.08 kD, which had a mean degradation rate of 55.57%.

Key words: sweet fermented oat, traditional culture starter, biochemical components, ergosterol, oat protein

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