食品与发酵工业 >

2023 , Vol. 49 >Issue 4: 183 - 188

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.031539

研究报告

复合菌种发酵对蚕豆蛋白理化性质及其功能特性的影响

  • 马英 ,
  • 马丽娟 ,
  • 韩丽娟 ,
  • 党斌 ,
  • 张文刚 ,
  • 郑万财
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  • 1(青海大学 农牧学院,青海 西宁,810016)
    2(青海省农林科学院, 青海省青藏高原农产品加工重点实验室,青海 西宁,810016)
硕士研究生(韩丽娟副教授为通信作者,E-mail:hlj880105@163.com)

收稿日期: 2022-03-14

  修回日期: 2022-04-26

  网络出版日期: 2023-03-20

基金资助

青海省创新平台建设专项(2022-ZJ-T04)

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Effects of compound strains fermentation on the physicochemical properties and functional properties of broad bean protein

  • MA Ying ,
  • MA Lijuan ,
  • HAN Lijuan ,
  • DANG Bin ,
  • ZHANG Wengang ,
  • ZHENG Wancai
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  • 1(College of Agriculture and Animal Husbandry, Qinghai University, Xining 810016, China)
    2(Qinghai Provincial Key Laboratory of Agricultural Products Processing in Qinghai-Tibet Plateau, Qinghai Academy of Agriculture and Forestry, Xining 810016, China)

Received date: 2022-03-14

  Revised date: 2022-04-26

  Online published: 2023-03-20

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摘要

该实验将植物乳杆菌(ZR)、嗜热链球菌(SL)和嗜酸乳杆菌(SS)3种菌种两两复配及三菌复合作为发酵剂用于脱脂蚕豆粉的液态发酵,测定发酵前后蚕豆粉蛋白酶活性、肽含量、可溶性蛋白含量、吸水性和吸油性、持水性和持油性、起泡和泡沫稳定性、凝胶特性和蛋白质溶液的黏度等指标,评价每种复合物液体发酵后脱脂蚕豆粉的营养价值和功能特性。实验结果表明,在发酵条件一致的情况下,ZR＋SL＋SS联合发酵后,发酵液蛋白酶活性最高、多肽含量达到30.94%,脱脂蚕豆粉可溶性蛋白含量比未发酵时提高3.23倍(P<0.05)。ZR＋SS复合发酵后,脱脂蚕豆粉可溶性蛋白含量达到98.86%、蛋白起泡性达到32.00%、泡沫稳定性达13.33%,均高于其他组(P<0.05)。经4种复合菌发酵后蛋白质硬度、弹力、吸水(油)性等明显增加,弹性下降。此外除经过SL＋SS复合菌发酵的脱脂蚕豆粉蛋白溶液黏度降低之外,其余组增加,其中经ZR＋SS复合发酵后黏度达到55.20 mPa·s。4种复合菌发酵后蛋白营养价值均有了显著提高,表明复合菌种发酵有助于改善蚕豆蛋白的功能特性。

关键词： 复合菌种; 液态发酵; 脱脂蚕豆粉; 功能特性

本文引用格式

马英 , 马丽娟 , 韩丽娟 , 党斌 , 张文刚 , 郑万财 . 复合菌种发酵对蚕豆蛋白理化性质及其功能特性的影响[J]. 食品与发酵工业, 2023 , 49(4) : 183 -188 . DOI: 10.13995/j.cnki.11-1802/ts.031539

Abstract

In this experiment, the compound of Lactobacillus plantarum (ZR), Streptococcus thermophilus (SL) and Lactobacillus acidophilus (SS) were used as starters for liquid fermentation of defatted broad bean powder. The protease activity, peptide content, soluble protein content, water absorption, oil absorption, water holding capacity, oil holding capacity, foaming and foam stability, gel properties and viscosity of protein solution of broad bean powder before and after fermentation were determined to evaluate its nutritional value and functional characteristics. The results showed that, under the same fermentation conditions, the protease activity of combination ZR+SL+SS was the highest, the polypeptide content reached 30.94%, and the soluble protein content of defatted broad bean powder was 3.23 times higher than that without fermentation (P<0.05). The soluble protein content of defatted broad bean powder fermented by ZR+SS could reach 98.86%, protein foaming ability reached 32.00%, and foam stability reached 13.33%, which were higher than those of other groups (P<0.05). After composite strains fermentation, protein hardness, elasticity, water(oil) absorption increased significantly, elasticity force decreased. In addition, protein solution of broad bean powder increased, except SL+SS group. The nutritional value of protein fermented by composite strain was significantly improved, indicating that the fermentation of composite strains was helpful to improve the functional characteristics of broad bean protein.

Key words： composite strain; liquid fermentation; defatted broad bean powder; functional characteristics

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