Food and Fermentation Industries >

2023 , Vol. 49 >Issue 7: 256 - 263

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.030749

Effects of lysine on quality and flavor characteristics of highland barley bread

  • DING Shuangkun ,
  • DU Kai ,
  • YUAN Zenghui ,
  • LI Yuanyuan ,
  • YANG Haibo ,
  • SI Wuzhuo ,
  • WANG Daiying ,
  • DU Xianfeng
Expand
  • 1(College of Tea and Food Science and Technology, Anhui Agricultural University, Anhui Agricultural Products Processing Engineering Laboratory, Hefei 230036, China)
    2(Anhui Steamed Small Anhui Catering Co.Ltd., Hefei 230001, China)

Received date: 2022-01-14

  Revised date: 2022-02-09

  Online published: 2023-04-28

Fold

Abstract

Taking highland barley bread as the control, the effects of lysine addition of 0.6 g/100g on the baking characteristics of highland barley bread were studied. The characteristics of volatile flavor compounds in lysine hulless barley bread were analyzed by gas chromatograph-mass spectrometer and electronic nose. Results showed that lysine had no adverse effect on the baking quality of highland barley bread and the total acceptance of highland barley bread was not affected. In terms of flavor, the contribution rate of aroma sensory evaluation combined with principal component analysis of electronic nose was 92.6%, which could distinguish highland barley bread from lysine highland barley bread well. The results of headspace solid phase microextraction and gas chromatography-mass spectrometry showed that the addition of lysine produced more ketones, alcohols, and sulfur compounds, especially in the crust of barley bread, which enriched the flavor of the bread.

Key words： highland barley; bread; electronic nose; gas chromatography-mass spectrometry; flavor

Cite this article

DING Shuangkun , DU Kai , YUAN Zenghui , LI Yuanyuan , YANG Haibo , SI Wuzhuo , WANG Daiying , DU Xianfeng . Effects of lysine on quality and flavor characteristics of highland barley bread[J]. Food and Fermentation Industries, 2023 , 49(7) : 256 -263 . DOI: 10.13995/j.cnki.11-1802/ts.030749

References

[1] 石志华. 刚果红法测定青海青稞酒中β-葡聚糖的含量[J].酿酒, 2015, 42(4):90-91.
SHI Z H.The determination of Qinghai highland barley β-glucan content for Congo red method[J].Liquor Making, 2015, 42(4):90-91.
[2] OBADI M, QI Y J, XU B.Highland barley starch (Qingke):Structures, properties, modifications, and applications[J].International Journal of Biological Macromolecules, 2021, 185:725-738.
[3] 张慧娟, 黄莲燕, 王静, 等.青稞添加量对面团热机械学性质及馒头品质的影响[J].中国食品学报, 2016, 16(4):104-112.
ZHANG H J, HUANG L Y, WANG J, et al.Effects of hull-less barley on the thermomechanical property of dough and the properties of steam bread[J].Journal of Chinese Institute of Food Science and Technology, 2016, 16(4):104-112.
[4] NIE C, LI Y, GUAN Y M, et al.Highland barley tea represses palmitic acid-induced apoptosis and mitochondrial dysfunction via regulating AMPK/SIRT3/FoxO3a in myocytes[J].Food Bioscience, 2021, 40:100893.
[5] 江丹, 陈志元, 梅菊, 等.不同粒度的青稞粉中提取β-葡聚糖的工艺研究[J].中国食品, 2019(2):178-181.
JIANG D, CHEN Z Y, MEI J, et al.Study on extraction technology of β-glucan from highland barley flour with different particle sizes[J].China Food, 2019(2):178-181.
[6] ZHU Y, LI T, FU X, et al.Phenolics content, antioxidant and antiproliferative activities of dehulled highland barley (Hordeum vulgare L.)[J].Journal of Functional Foods, 2015, 19:439-450.
[7] 方圆, 任欣, 彭洁, 等.青稞及其制品的体内外淀粉消化特性研究[J].食品科学技术学报, 2021, 39(1):144-152.
FANG Y, REN X, PENG J, et al.Study on in vitro and in vivo starch digestive characteristics of Qingke barley and its products[J].Journal of Food Science and Technology, 2021, 39(1):144-152.
[8] 刘延岭, 邓林, 陶瑞霄.青稞膳食纤维面包的加工及品质评价[J].轻工科技, 2021, 37(3):15-18.
LIU Y L, DENG L, TAO R X.Processing and quality evaluation of highland barley dietary fiber bread[J].Light Industry Science and Technology, 2021, 37(3):15-18.
[9] 王宝贝, 邱颖辉, 陈玟璇, 等.小球藻对青稞面包品质的影响及其抗氧化特性[J].食品与发酵工业, 2019, 45(23):157-162.
WANG B B, QIU Y H, CHEN W X, et al.Effects of Chlorella on quality and antioxidant properties of highland barley bread[J].Food and Fermentation Industries, 2019, 45(23):157-162.
[10] 王海滨, 李庆龙, 周锡樑, 等.L-赖氨酸-L-天冬氨酸盐在小麦粉及馒头和面条中的应用研究[J].粮食与饲料工业, 2006(10):13-14.
WANG H B, LI Q L, ZHOU X L, et al.On applicability of L-lysine-L-aspartate in wheat flour, steamed bread and noodle[J].Cereal & Feed Industry, 2006(10):13-14.
[11] 姚佳, 靳秔, 贾健斌, 等.燕麦面包的制作及其感官品质研究[J].食品科技, 2014, 39(12):177-180.
YAO J, JIN J, JIA J B, et al.Research on making and sensory quality of oat bread[J].Food Science and Technology, 2014, 39(12):177-180.
[12] ALEIXANDRE A, BENAVENT-GIL Y, ROSELL C M.Effect of bread structure and in vitro oral processing methods in bolus disintegration and glycemic index[J].Nutrients, 2019, 11(9):2105.
[13] 仲梦涵, 陆晨浩, 王曦如, 等.烘烤和发芽对大麦挥发性风味影响的分析研究[J].食品工业科技, 2020, 41(7):220-225;232.
ZHONG M H, LU C H, WANG X R, et al.Effects of baking and germination on volatile flavor of barley[J].Science and Technology of Food Industry, 2020, 41(7):220-225;232.
[14] 孟宁, 孙莹, 刘明, 等.马铃薯粉对面包烘焙特性与风味化合物的影响[J].食品科学, 2020, 41(2):223-229.
MENG N, SUN Y, LIU M, et al.Effects of potato flour on baking properties and flavor compounds of bread[J].Food Science, 2020, 41(2):223-229.
[15] 陈建国, 李雪, 李金霞, 等.西沙诺尼果汁总皂苷含量的测定[J].安徽农业科学, 2014, 42(27):9 525-9 526.
CHEN J G, LI X, LI J X, et al.Determination of total saponin in Xisha noni juice[J].Journal of Anhui Agricultural Sciences, 2014, 42(27):9 525-9 526.
[16] MELUCCI D, BENDINI A, TESINI F, et al.Rapid direct analysis to discriminate geographic origin of extra virgin olive oils by flash gas chromatography electronic nose and chemometrics[J].Food Chemistry, 2016, 204:263-273.
[17] DUTTA R, HINES E L, GARDNER J W, et al.Tea quality prediction using a tin oxide-based electronic nose:An artificial intelligence approach[J].Sensors and Actuators B:Chemical, 2003, 94(2):228-237.
[18] 吕艳春. 豆乳风味平衡体系变化规律的研究[D].北京:中国农业大学, 2011.
LYU Y C.Study on the change law of soybean milk flavor balance system[D].Beijing:China Agricultural University, 2011.
[19] PÉTEL C, ONNO B, PROST C.Sourdough volatile compounds and their contribution to bread:A review[J].Trends in Food Science & Technology, 2017, 59:105-123.
[20] 王婷, 贺立东, 刘月琴.不同营养组成麦汁对啤酒酵母生长影响的研究[J].中外酒业·啤酒科技, 2018(19):27-32.
WANG T, HE L D, LIU Y Q.Effect of worts with different nutrient compositions on the growth of brewer’s yeast[J].Global Alcinfo, 2018(19):27-32.
[21] CHEN N, YANG H M, SUN Y, et al.Purification and identification of antioxidant peptides from walnut (Juglans regia L.) protein hydrolysates[J].Peptides, 2012, 38(2):344-349.
[22] 唐鑫, 夏延斌, 吴灿.辣椒汁发酵过程中挥发性成分的变化[J].食品科学, 2014, 35(16):197-201.
TANG X, XIA Y B, WU C.Analysis of volatile components in hot pepper juice during fermentation[J].Food Science, 2014, 35(16):197-201.
[23] 徐丹. 旧金山乳杆菌对酸面团面包品质影响机理及面包风味改良的研究[D].无锡:江南大学, 2019.
XU D.Study on the mechanism of Lactobacillus sanfranciscensis on sourdough bread quality and improvement of its bread flavor[D].Wuxi:Jiangnan University, 2019.
[24] 王郁然. 脯氨酸美拉德反应中间体制备及其风味强化[D].无锡:江南大学, 2021.
WANG Y R.Preparation of proline Maillard reaction intermediate and its flavor enhancement[D].Wuxi:Jiangnan University, 2021.
Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.