食品与发酵工业 >

2021 , Vol. 47 >Issue 13: 59 - 65

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.027104

研究报告

湿热处理和混菌发酵对白芸豆面包淀粉消化率的影响

  • 程新 ,
  • 黄璟 ,
  • JACOB Ojobi Omedi ,
  • 张宾乐 ,
  • 郑建仙 ,
  • 黄卫宁 ,
  • 高铁成 ,
  • 李宁 ,
  • FILIP Arnaut
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  • 1(食品科学与技术国家重点实验室(江南大学),江苏 无锡,214122)
    2(华南理工大学 轻工与食品学院,广东 广州,510641)
    3(广州焙乐道食品有限公司,广东 广州,511400)
    4(焙乐道食品集团,比利时 布鲁塞尔,1201)
硕士研究生(黄卫宁教授为通讯作者,E-mail:wnhuang@jiangnan.edu.cn)

收稿日期: 2021-02-21

  修回日期: 2021-03-10

  网络出版日期: 2021-08-02

基金资助

“十三五”国家重大专项(2016YFD0400500); 国家自然科学基金项目(31071595;31571877); 比利时国际合作项目(BE110021000)

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Effects of heat-moisture treatment and mixed culture fermentation on starch digestibility of white kidney bean bread

  • CHENG Xin ,
  • HUANG Jing ,
  • JACOB Ojobi Omedi ,
  • ZHANG Binle ,
  • ZHENG Jianxian ,
  • HUANG Weining ,
  • GAO Tiecheng ,
  • LI Ning ,
  • FILIP Arnaut
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  • 1(State Key of Food Science and Technology,Jiangnan University,Wuxi 214122,China)
    2(School of Light Industry and Food Science,South China University of Technology,Guangzhou 510641,China)
    3(Guangzhou Puratos Food Co.,Ltd.,511400,China)
    4(Putatos Group,Brussels 1201,Belgium)

Received date: 2021-02-21

  Revised date: 2021-03-10

  Online published: 2021-08-02

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摘要

将湿热处理和混菌发酵单独/组合作用于白芸豆,测定不同处理后的有机酸、酚类物质及α-淀粉酶抑制活性等理化特性,利用激光共聚焦观察酸面团面包面团的微观结构,以评估其对面包淀粉消化率及血糖指数(glycemic index,GI)的影响。结果表明,湿热处理后酸面团中总酚含量降低,乳酸含量没有显著性变化,但酸面团面包中抗性淀粉(resistant starch,RS)含量从17.25%升至19.54%。混菌发酵生成乳酸的同时,总酚含量增加1.61~1.97倍,湿热-混菌发酵HY-LKB组RS含量最高,为23.40%。微观结构显示,湿热处理减少了淀粉颗粒的溶出,混菌发酵促进了面团中面筋交联,强化了面团网络结构,且两者组合作用时面团中淀粉和蛋白结合最紧密。乳酸、总酚和RS含量的增加都有利于抑制α-淀粉酶活性,从而降低淀粉消化率。所以HY-LKB组α-淀粉酶酶活抑制率最高,为64.11%,面包淀粉消化率及GI值最低,GI值从56.09降到39.54。结果表明,湿热-混菌发酵组合作用可以抑制α-淀粉酶活性,显著降低白芸豆酸面团面包淀粉消化率和GI值,且优于两者单独作用。

关键词： 白芸豆酸面团; 湿热处理; 混菌发酵; 理化特性; 微观结构; 淀粉消化率; 血糖指数

本文引用格式

程新 , 黄璟 , JACOB Ojobi Omedi , 张宾乐 , 郑建仙 , 黄卫宁 , 高铁成 , 李宁 , FILIP Arnaut . 湿热处理和混菌发酵对白芸豆面包淀粉消化率的影响[J]. 食品与发酵工业, 2021 , 47(13) : 59 -65 . DOI: 10.13995/j.cnki.11-1802/ts.027104

Abstract

Yeast (Kluyveromyces marxianus) and lactic acid bacteria (Lactobacillus plantarum L1 or Pediococcus pentosaceus J28) were applied to heat-moisture treatment (HMT), mixed culture fermentation or combined. The total phenol, α-amylase activity, microstructural, were investigated to evaluate starch digestion and glycemic index (GI). The results showed that the content of total phenol significantly decreased, lactic acid unchanged and resistant starch (RS) significantly (P<0.05) increased from 17.25% to 19.54% with HMT. The content of total phenol increased by 1.61-1.97 times with mixed culture fermentation. The content of RS was highest (23.40%) with combined HMT and mixed culture fermentation (L. plantarum and K. marxianus) (HY-LKB). In addition, HMT reduced the release of starch, HY-LKB promoted gluten cross-linking in the dough and combined HMT and HY-LKB treated starch and protein most tightly. The α-amylase activity inhibition rate was the highest 64.11% and the GI reduced from 56.09 to 39.54 with HY-LKB. In conclusion, HY-LKB was the best method to inhibit α-amylase activity and reduce digestibility and GI of bread than HMT and mixed culture fermentation separately.

Key words： white kidney bean sourdough; heat-moisture treatment(HMT); mixed culture fermentation; physicochemical properties; microstructure; starch digestibility; glycemic index(GI)

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