高产α-半乳糖苷酶乳酸菌发酵对鹰嘴豆酸面团生化特性及其面包烘焙品质的影响

doi:10.7506/spkx1002-6630-20200407-083

食品科学 ›› 2021, Vol. 42 ›› Issue (10): 146-153.doi: 10.7506/spkx1002-6630-20200407-083

高产α-半乳糖苷酶乳酸菌发酵对鹰嘴豆酸面团生化特性及其面包烘焙品质的影响

武盟，曹伟超，程新，马子琳，罗昆，徐岩，黄卫宁，李宁，高铁成

（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.江南大学生物工程学院，酿造微生物与应用酶学研究室，教育部工业生物技术重点实验室，江苏无锡 214122；3.广州焙乐道食品有限公司，广东广州 511400）

出版日期:2021-05-25 发布日期:2021-06-02
基金资助:
“十三五”国家重点研发计划重点专项（2016YFD0400500）；国家自然科学基金面上项目（31071595；31571877）；比利时国际合作项目（BE110021000）

Effect of Fermentation with High-Yield α-Galactosidase-Producing Lactic Acid Bacteria on Biochemical Properties and Breadmaking Characteristics of Chickpea Sourdough

WU Meng, CAO Weichao, CHENG Xin, MA Zilin, LUO Kun, XU Yan, HUANG Weining, LI Ning, GAO Tiecheng

(1. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; 2. Key Laboratory of Industrial Biotechnology, Ministry of Education, Laboratory of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, Wuxi 214122, China;3. Guangzhou Puratos Food Co. Ltd., Guangzhou 511400, China)

Online:2021-05-25 Published:2021-06-02

摘要/Abstract

摘要： 使用一株高产α-半乳糖苷酶的发酵乳杆菌C2-8作为鹰嘴豆酸面团发酵剂，通过高效液相色谱法、质构仪分析、固相微萃取结合气相色谱-质谱联用、电子舌分析和感官评定等方法，研究其对鹰嘴豆酸面团有机酸含量、棉子糖、水苏糖和还原糖含量、游离氨基酸水平及面包烘焙品质的影响。结果表明：鹰嘴豆酸面团发酵24 h后产生62.67 mmol/kg乳酸和15.53 mmol/kg乙酸，酸面团棉子糖及水苏糖完全被降解，还原糖质量分数达到11.50%，总游离氨基酸含量是发酵前的1.26 倍。比容及质构数据表明，鹰嘴豆酸面团面包（chickpea sourdough bread，CSB）较鹰嘴豆面包（chickpea bread，CB）比容提高4.60%，硬度降低18.49%，咀嚼性降低15.64%。CSB的醇类、酸类、酯类、酮类风味化合物峰面积较CB明显提高，其中苯乙醇峰面积提高1.04 倍，甜味、咸味、鲜味、酸味等滋味均优于CB，风味特性整体得到改善。除色泽评分外，CSB其他感官评定指标得分均高于CB，整体可接受度达到7.2 分。

关键词: α-半乳糖苷酶；鹰嘴豆；酸面团；棉子糖；风味；质构

Abstract: In this study, Lactobacillus fermentum C2-8, which is able to produce high α-galactosidase activity, was used as a starter culture in chickpea sourdough fermentation. The effect of the starter culture on the contents of organic acid, raffinose, stachyose, reducing sugar, and free amino acid in chickpea sourdough as well as on its breadmaking characteristics was evaluated using solid phase microextraction combined with gas chromatography-mass spectrometry (SPME-GC-MS), a texture analyzer, an electronic tongue, and sensory evaluation. The results showed that chickpea sourdough fermented for 24 h contained 62.67 and 15.53 mmol/kg lactic acid and acetic acid, respectively; raffinose and stachyose in it were completely degraded, and the content of reducing sugar was 11.50%. The content of total free amino acid increased 1.26 times when compared to unfermented dough. Compared with chickpea bread (CB), the specific volume of chickpea sourdough bread (CSB) increased (P < 0.05) by 4.60%, while the hardness, and chewiness decreased by 18.49%, and 15.64%, respectively. The peak areas of volatile flavor compounds including alcohols, acids, esters and ketones in CSB markedly increased compared to CB. Interestingly, the peak area of phenylethanol was 2.04 times higher in CSB than CB. Tastes scores of sweetness, sourness, umami, and saltiness and overall flavor characteristics were improved in CSB than CB. Scores for all quality characteristics except color were higher in CSB than CB, with the former having a score for overall acceptability of 7.2 points.

Key words: α-galactosidase; chickpeas; sourdough; raffinose; flavor; texture

中图分类号:

TS213.2

武盟，曹伟超，程新，马子琳，罗昆，徐岩，黄卫宁，李宁，高铁成. 高产α-半乳糖苷酶乳酸菌发酵对鹰嘴豆酸面团生化特性及其面包烘焙品质的影响[J]. 食品科学, 2021, 42(10): 146-153.

WU Meng, CAO Weichao, CHENG Xin, MA Zilin, LUO Kun, XU Yan, HUANG Weining, LI Ning, GAO Tiecheng. Effect of Fermentation with High-Yield α-Galactosidase-Producing Lactic Acid Bacteria on Biochemical Properties and Breadmaking Characteristics of Chickpea Sourdough[J]. FOOD SCIENCE, 2021, 42(10): 146-153.

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高产α-半乳糖苷酶乳酸菌发酵对鹰嘴豆酸面团生化特性及其面包烘焙品质的影响

Effect of Fermentation with High-Yield α-Galactosidase-Producing Lactic Acid Bacteria on Biochemical Properties and Breadmaking Characteristics of Chickpea Sourdough

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