食品与发酵工业 >

2025 , Vol. 51 >Issue 10: 70 - 76

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.038538

研究报告

布氏乳杆菌-米曲霉协同发酵麦麸对面团特性的影响

  • 唐浩洁 ,
  • 于俊波 ,
  • 高莹莹 ,
  • 江迪 ,
  • 陈蒙慧 ,
  • 张凯歌 ,
  • 刘远晓 ,
  • 卞科
展开
  • 1(河南工业大学 粮油食品学院, 河南 郑州, 450001)
    2(国家小麦加工技术研发专业中心, 河南 郑州, 450001)
    3(中禾坤谷粮油科技(北京)有限公司, 北京, 100000)
第一作者:硕士研究生(江迪讲师和卞科教授为共同通信作者,E-mail:lychee_jiang@163.com;kebian-lysp@haut.edu.cn)

收稿日期: 2024-01-09

  修回日期: 2024-07-09

  网络出版日期: 2025-06-11

基金资助

“十四五”国家重点研发计划项目(2021YFD2100901);河南工业大学校属学科平台开发课题项目(GO202214)

收起

Effects of Lactobacillus brucei and Aspergillus oryzae cooperative fermentation of wheat bran on dough characteristics

  • TANG Haojie ,
  • YU Junbo ,
  • GAO Yingying ,
  • JIANG Di ,
  • CHEN Menghui ,
  • ZHANG Kaige ,
  • LIU Yuanxiao ,
  • BIAN Ke
Expand
  • 1(College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China)
    2(National Wheat Processing Technology Research and Development Center, Zhengzhou 450001, China)
    3(Zhonghe Kungu Grain and Oil Technology (Beijing) Limited Company, Beijing 100000, China)

Received date: 2024-01-09

  Revised date: 2024-07-09

  Online published: 2025-06-11

Fold

摘要

为了减弱直接添加麦麸对面制品的不利影响,研究利用布氏乳杆菌-米曲霉按照2∶3的复配比例协同发酵处理麦麸,将发酵前后的麦麸分别按添加量3%、6%、9%、12%、15%(质量分数)添加至小麦粉中制成混合粉,探究发酵前后不同添加量的麦麸对面团特性的影响。结果表明,与直接添加麦麸相比,当发酵麦麸的添加量低于6%时能够显著改善混合粉的粉质特性和糊化特性,湿面筋含量、二硫键含量均显著提高。同时,发酵麦麸能够弱化麦麸添加对面筋蛋白的破坏作用,α-螺旋和β-折叠含量变化较小,在一定程度上减少了蛋白质稳定构象向其他结构的转变,减弱了添加麦麸对面筋蛋白的负面影响。当麦麸添加量高于6%时,混合粉的粉质特性、糊化特性与面筋含量均显著降低,不利于面团稳定结构的形成,影响麦麸面制品的营养品质,因此可将麦麸添加量控制在6%以下。研究结果可为全麦制品中麦麸添加质量分数的确定提供理论依据。

关键词： 布氏乳杆菌; 米曲霉; 协同发酵; 麦麸; 面团

本文引用格式

唐浩洁 , 于俊波 , 高莹莹 , 江迪 , 陈蒙慧 , 张凯歌 , 刘远晓 , 卞科 . 布氏乳杆菌-米曲霉协同发酵麦麸对面团特性的影响[J]. 食品与发酵工业, 2025 , 51(10) : 70 -76 . DOI: 10.13995/j.cnki.11-1802/ts.038538

Abstract

To reduce the adverse effects of the direct addition of wheat bran on flour products, the collaborative fermentation of the wheat bran with Lactobacillus brucei and Aspergillus oryzae in the ratio of 2∶3 was studied.The wheat bran before and after fermentation was added to wheat flour at the ratios of 3%, 6%, 9%, 12%, and 15% to make different types of mixed powder, and the influence of different wheat bran addition before and after fermentation on dough characteristics was explored.Results showed that compared with the direct addition of wheat bran, when the addition of fermented wheat bran was less than 6%, the farinograph and gelatinization characteristics of the mixed flour were significantly improved, and the contents of wet gluten and disulfide bond were significantly increased.At the same time, the α-helix and β-fold contents changed little, which reduced the transformation of protein-stable conformation to other structures to a certain extent and weakened the negative effect of wheat bran addition on gluten.When the added amount of wheat bran was higher than 6%, the farinograph properties, gelatinization properties, and gluten content of the mixed flour were significantly reduced, which was not conducive to the formation of stable dough structure and affected the nutritional quality of wheat bran flour products, so the added amount of wheat bran should be controlled below 6%.The results provide a theoretical basis for determining the additive amount of wheat bran in whole wheat products.

Key words： Lactobacillus buchneri; Aspergillus oryaze; cooperative fermentation; wheat bran; dough

参考文献

[1] CHENG W, SUN Y J, FAN M C, et al.Wheat bran, as the resource of dietary fiber:A review[J].Critical Reviews in Food Science and Nutrition, 2022, 62(26):7269-7281.
[2] ALEIXANDRE A, MIGUEL M.Dietary fiber and blood pressure control[J].Food & Function, 2016, 7(4):1864-1871.
[3] BALANDRAN-QUINTANA R R, MERCADO-RUIZ J N, MENDOZA-WILSON A M.Wheat bran proteins:A review of their uses and potential[J].Food Reviews International, 2015, 31(3):279-293.
[4] BOITA E R F, ORO T, BRESSIANI J, et al.Rheological properties of wheat flour dough and pan bread with wheat bran[J].Journal of Cereal Science, 2016, 71:177-182.
[5] 马森, 汪桢, 王晓曦.麦麸膳食纤维对面团特性影响的研究进展[J].河南工业大学学报(自然科学版), 2020, 41(1):124-131.
MA S, WANG Z, WANG X X.Research progress on the effect of wheat bran dietary fiber on dough properties[J].Journal of Henan University of Technology(Natural Science Edition), 2020, 41(1):124-131.
[6] 张若花. 麦麸豆粕复合酶解物非乳益生菌基质的研究[D].无锡:江南大学, 2015.
ZHANG R H.Study on non-dairy probiotic substrate of wheat bran and soybean meal composite hydrolysate[D].Wuxi:Jiangnan University, 2015.
[7] 郝湘妹, 王宇航, 王媛, 等.几种检测乳酸菌抑制真菌性能的方法比较[J].食品研究与开发, 2020, 41(9):45-49.
HAO X M, WANG Y H, WANG Y, et al.Comparison of several methods for the detection of antifungal activity of lactobacillus[J].Food Research and Development, 2020, 41(9):45-49.
[8] 徐茹, 杨晓清, 刘晓波, 等.超声波处理对马铃薯全粉面团网状结构的影响[J].中国食品学报, 2022, 22(10):242-251.
XU R, YANG X Q, LIU X B, et al.Effect of ultrasonic pretreatment on protein enhanced network structure of potato flour dough[J].Journal of Chinese Institute of Food Science and Technology, 2022, 22(10):242-251.
[9] 李昕彤, 王硕, 刘峰, 等.小麦麸皮戊聚糖提取、功效及应用研究进展[J].食品安全导刊, 2021(24):120-123;125.
LI X T, WANG S, LIU F, et al.Research progress on extraction, efficacy and application of pentosan from wheat bran[J].China Food Safety Magazine, 2021(24):120-123;125.
[10] 张慧娟, 冯钰琳, 段雅文, 等.谷物麸皮对面团及中式面条品质的影响[J].中国食品学报, 2019, 19(2):71-79.
ZHANG H J, FENG Y L, DUAN Y W, et al.Effects of cereal bran on dough and Chinese Noodle’s quality[J].Journal of Chinese Institute of Food Science and Technology, 2019, 19(2):71-79.
[11] 郑学玲, 蒋清民, 李秀梅, 等.小麦麸皮戊聚糖理化性质研究[J].河南工业大学学报(自然科学版), 2006, 27(6):15-19.
ZHENG X L, JIANG Q M, LI X M, et al.Physicochemical properties of wheat bran pentosans[J].Journal of Henan University of Technology (Natural Science Edition), 2006, 27(6):15-19.
[12] 郭艳艳, 李华, 朱宣宣.酶法改性麦麸及其对面粉粉质特性和面团拉伸特性的影响[J].轻工学报, 2022, 37(3):43-49;57.
GUO Y Y, LI H, ZHU X X.Enzymatic modification of wheat bran and its effect on flour farinograph properties and dough extensograph properties[J].Journal of Light Industry, 2022, 37(3):43-49;57.
[13] 仇成功, 丁帅杰, 李仙爱, 等.全麦粉的添加对油馕面团品质的影响[J].食品科学, 2022, 43(18):55-61.
QIU C G, DING S J, LI X A, et al.Effect of whole wheat flour on the quality of Oil Naan dough[J].Food Science, 2022, 43(18):55-61.
[14] WANG S N, OPASSATHAVORN A, ZHU F.Influence of quinoa flour on quality characteristics of cookie, bread and C hinese steamed bread[J].Journal of Texture Studies, 2015, 46(4):281-292.
[15] LOCKWOOD S, KING J M, LABONTE D R.Altering pasting characteristics of sweet potato starches through amino acid additives[J].Journal of Food Science, 2008, 73(5):C373-C377.
[16] 林莹, 辛志平, 古碧, 等.变性淀粉对面粉糊化特性及速冻饺子品质的影响[J].农业机械, 2011(4):91-95.
LIN Y, XIN Z P, GU B, et al.Effect of modified starch on gelatinization characteristics of flour and quality of frozen dumpling[J].Farm Machinery, 2011(4):91-95.
[17] 陈建省, 田纪春, 谢全刚, 等.麦麸添加量和粒度对小麦淀粉糊化特性的影响[J].中国粮油学报, 2010, 25(11):18-24.
CHEN J S, TIAN J C, XIE Q G, et al.Effects of wheat bran addition dosage and particle size on pasting property of wheat flour[J].Journal of the Chinese Cereals and Oils Association, 2010, 25(11):18-24.
[18] 李平, 吕莹果, 李雪琴, 等.螺旋藻粉对面团流变性质及面筋结构的影响[J].食品科学, 2023, 44(14):63-71.
LI P, LYU Y G, LI X Q, et al.Effect of spirulina power on rheological properties and gluten structure of dough[J].Food Science, 2023, 44(14):63-71.
[19] BULAJ G.Formation of disulfide bonds in proteins and peptides[J].Biotechnology Advances, 2005, 23(1):87-92.
[20] 张慧娟, 张小爽, 黄莲燕, 等.麸皮生物改性对面团和面筋蛋白性质的影响[J].食品研究与开发, 2018, 39(3):1-7.
ZHANG H J, ZHANG X S, HUANG L Y, et al.Effects of biological modification of bran on dough and glutenin properties[J].Food Research and Development, 2018, 39(3):1-7.
[21] ZHOU Y, ZHAO D, FOSTER T J, et al.Konjac glucomannan-induced changes in thiol/disulphide exchange and gluten conformation upon dough mixing[J].Food Chemistry, 2014, 143:163-169.
[22] ZHANG J, LI M Q, LI C R, et al.Effect of wheat bran insoluble dietary fiber with different particle size on the texture properties, protein secondary structure, and microstructure of noodles[J].Grain & Oil Science and Technology, 2019, 2(4):97-102.
[23] JI Y Y, LI Y Q.The role of secondary structure in protein structure selection[J].The European Physical Journal E, 2010, 32(1):103-107.
[24] 宋建民, 吴祥云, 刘建军, 等.小麦品质的麦谷蛋白亚基评定标准研究[J].作物学报, 2003, 29(6):829-834.
SONG J M, WU X Y, LIU J J, et al.Study on quality scoring system assessed by wheat high-molecular-weight glutenin subunits[J].Acta Agronomica Sinica, 2003, 29(6):829-834.
[25] YANG, Y L, GUAN E Q, LI M M, et al.Effect of transglutaminase on the quality and protein characteristics of aleurone-riched fine dried noodles[J].LWT, 2022, 154(Suppl C):112584.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司