Xinjiang Kabuli chickpea was used as the fermentation material for enriching γ-aminobutyric acid (GABA). Lactobacillus brevis was selected as the best fermentation strain from six lactic acid bacteria, which is higher in the productions of exopolysaccharides (EPS), GABA and other active ingredients. The fermentation conditions for sourdough preparation were inoculation period of 6 h, fermentation temperature of 30 ℃ and fermentation time of 24 h. The concentration of EPS reached 1 396.29 mg/L in the chickpea sourdough fermented by Lactobacillus brevis (BCSD). The GABA content was 149.77 mg/100 g, which was 49.43 times that of chickpea dough (3.03 mg/100g). The amount of oligopeptide with medium molecular weight lower than 1 000 Da increased by 49.48% in BCSD. The proportion of essential amino acids to total free amino acids rose from 10.92% to 31.53%. Compared with chickpea bread dough and lactic/acetic acid acidified bread dough, both the elastic modulus and the sticky modulus of chickpea bread sourdough fermented by Lactobacillus brevis were improved, and its gluten network was more stable.
[1] LAZO-VÉLEZ M A, GARZON R, GUARDADO-FÉLIX D, et al.Selenized chickpea sourdoughs for the enrichment of breads[J].LWT, 2021, 150:112082.
[2] MISHRA S, MISHRA H N.Effect of synbiotic interaction of fructooligosaccharide and probiotics on the acidification profile, textural and rheological characteristics of fermented soy milk[J].Food and Bioprocess Technology, 2013, 6(11):3166-3176.
[3] 武盟. 高产α-半乳糖苷酶乳酸菌的筛选及其在三种豆粉酸面团面包中的应用[D].无锡:江南大学, 2020.
WU M.Screening of high-producing α-galactosidase lactic acid bacteria and its application in three legume flour sourdough breads[D].Wuxi:Jiangnan University, 2020.
[4] WONG C T, BOTTIGLIERI T, SNEAD O C III.GABA, γ-hydroxybutyric acid, and neurological disease[J].Annals of Neurology, 2003, 54(S6):S3-S12.
[5] HUANG C Y, KUO W W, WANG H F, et al.GABA tea ameliorates cerebral cortex apoptosis and autophagy in streptozotocin-induced diabetic rats[J].Journal of Functional Foods, 2014, 6:534-544.
[6] SOMKUTI G A, RENYE J A Jr, STEINBERG D H.Molecular analysis of the glutamate decarboxylase locus in Streptococcus thermophilus ST110[J].Journal of Industrial Microbiology & Biotechnology, 2012, 39(7):957-963.
[7] YANG N C, JHOU K Y, TSENG C Y.Antihypertensive effect of mulberry leaf aqueous extract containing γ-aminobutyric acid in spontaneously hypertensive rats[J].Food Chemistry, 2012, 132(4):1796-1801.
[8] WU C L, HUANG Y H, LAI X F, et al.Study on quality components and sleep-promoting effect of GABA Maoyecha tea[J].Journal of Functional Foods, 2014, 7:180-190.
[9] XIAO Y, XING G L, RUI X, et al.Enhancement of the antioxidant capacity of chickpeas by solid state fermentation with Cordyceps militaris SN-18[J].Journal of Functional Foods, 2014, 10:210-222.
[10] KATINA K, SALMENKALLIO-MARTTILA M, PARTANEN R, et al.Effects of sourdough and enzymes on staling of high-fibre wheat bread[J].LWT - Food Science and Technology, 2006, 39(5):479-491.
[11] 程新. 湿热-多菌发酵对白芸豆面包营养及风味特性的影响[D].无锡:江南大学, 2021.
CHENG X.Effect of heat moisture treatment and multi-bacterial fermentation on nutrition and flavor characteristics of white kidney bean bread[D].Wuxi:Jiangnan University, 2021.
[12] TANG X J, LIU R S, HUANG W N, et al.Impact of in situ formed exopolysaccharides on dough performance and quality of Chinese steamed bread[J].LWT, 2018, 96:519-525.
[13] 罗昆, 曹伟超, 马子琳, 等.高产植酸酶乳酸菌发酵对黑豆面包蛋白质品质及烘焙特性的影响[J].食品科学, 2021, 42(6):111-117.
LUO K, CAO W C, MA Z L, et al.Effect of high-yield phytase lactic acid bacteria fermentation on protein and baking quality of black bean sourdough bread[J].Food Science, 2021, 42(6):111-117.
[14] 张宾乐. 红豆酸面团乳酸菌发酵及其提高冷冻面团烘焙品质机制研究[D].无锡:江南大学, 2021.
ZHANG B L.Red bean sourdough fermented by lactic acid bacteria and its mechanism studies on improving frozen dough baking properties[D].Wuxi:Jiangnan University, 2021.
[15] LI F H, DING Z T, KE W C, et al.Ferulic acid esterase-producing lactic acid bacteria and cellulase pretreatments of corn stalk silage at two different temperatures:Ensiling characteristics, carbohydrates composition and enzymatic saccharification[J].Bioresource Technology, 2019, 282:211-221.
[16] SAHIN A W, RICE T, ZANNINI E, et al.Leuconostoc citreum TR116:In-situ production of mannitol in sourdough and its application to reduce sugar in burger buns[J].International Journal of Food Microbiology, 2019, 302:80-89.
[17] CODA R, NIONELLI L, RIZZELLO C G, et al.Spelt and emmer flours:Characterization of the lactic acid bacteria microbiota and selection of mixed starters for bread making[J].Journal of Applied Microbiology, 2010, 108(3):925-935.
[18] XU Y, CODA R, SHI Q A, et al.Exopolysaccharides production during the fermentation of soybean and fava bean flours by Leuconostoc mesenteroides DSM 20343[J].Journal of Agricultural and Food Chemistry, 2017, 65(13):2805-2815.
[19] YANG H, HE M W, WU C D.Cross protection of lactic acid bacteria during environmental stresses:Stress responses and underlying mechanisms[J].LWT, 2021, 144:111203.
[20] PAN C X, CUI H P, HAYAT K, et al.Exogenous glutamic acid effectively involved in N-(1-deoxy-D-galulos-1-yl)-glutamic acid degradation for simultaneous improvement of both milk-like and baking flavor[J].Food Bioscience, 2022, 47:101697.
[21] ZHU X P, SUN-WATERHOUSE D, TAO Q A, et al.The enhanced serotonin (5-HT) synthesis and anti-oxidative roles of Trp oligopeptide in combating anxious depression C57BL/6 mice[J].Journal of Functional Foods, 2020, 67:103859.
[22] 方芳, 冀林立, 张彦斌, 等.产耐热蛋白酶乳酸菌的筛选、产酶条件及其酶学性质的研究[J].食品科学, 2008, 29(10):375-379.
FANG F, JI L L, ZHANG Y B, et al.Screening of thermoduric proteinase-producing lactic acid bacteria, conditions of enzyme production and properties of produced thermoduric proteinase[J].Food Science, 2008, 29(10):375-379.
[23] OSBORNE T B.The Proteins of The Wheat Kernel[M].Washington, D.C.:Carnegie Institution, 1907.
[24] TAKEDA K, MATSUMURA Y, SHIMIZU M.Emulsifying and surface properties of wheat gluten under acidic conditions[J].Journal of Food Science, 2001, 66(3):393-399.
[25] CLARKE C I, SCHOBER T J, DOCKERY P, et al.Wheat Sourdough Fermentation:Effects of Time and Acidification on Fundamental Rheological Properties[M]//Using Cereal Science and Technology for the Benefit of Consumers.Amsterdam:Elsevier, 2005:163-168.
[26] WOLTER A, HAGER A S, ZANNINI E, et al.Evaluation of exopolysaccharide producing Weissella cibaria MG1 strain for the production of sourdough from various flours[J].Food Microbiology, 2014, 37:44-50.
[27] BÁRCENAS M E, DE LA O-KELLER J, ROSELL C M.Influence of different hydrocolloids on major wheat dough components (gluten and starch)[J].Journal of Food Engineering, 2009, 94(3-4):241-247.
