摘要
通过改良纸层析(modified paper chromatography,MPC)、高效液相色谱(high performance liquid chromatography,HPLC)、16S rRNA基因测序、质构仪(texture anylyzer,TA)及感官分析方法从传统发酵米粉中分离筛选得到一株产γ-氨基丁酸的布氏乳杆菌(Lactobacillus buchneri,L.bu),以小麦面包和绿豆面包为对照,研究了该乳酸菌发酵对绿豆酸面团面包营养与烘焙特性的影响。结果表明:筛选得到一株产γ-氨基丁酸的布氏乳杆菌(Lactobacillus buchneri,L.bu),其γ-氨基丁酸产量为3.66±0.05 g/L;L.bu发酵的绿豆酸面团面包中总游离氨基酸含量分别为小麦面包和绿豆面包的3.36和2.77倍,其中γ-氨基丁酸含量为23.44 mg/100 g,显著高于绿豆面包和小麦面包;与绿豆面包相比,绿豆酸面团面包全质构特性得到显著改善,面包品质有所提升;酸面团的引入,使其各项感官特性评分显著高于绿豆面包,整体可接受度接近小麦面包。
In this study,the lactic acid bacteria （LAB） strain producing γ- aminobutyric acid （GABA） was isolated from traditional fermented rice noodles through primary screening and rescreening using modified paper chromatography（MPC） and HPLC, respectively.It was identified as Lactobacillus buchneri（Lbu） which was used in mung bean to enrich sourdough bread with GABA. Besides, the GABA production of L.bu in modified Man Rogosa Sharpe（mMRS）was 3.66± 0.05 g/L. Compared with wheat bread and mung bean bread, the effects of L.bu fermentation on the nutrition and baking properties of mung bean sourdough bread were investigated.Results indicated that the total free amino acid content （244.92 mg/100 g）of mung bean sourdough bread （MSB） fermented by L.bu was 3.36 and 2.77 times of wheat bread （WB）and mung bean bread （MB）, respectively. Meanwhile,the GABA content of MSB was 23.44 mg/100 g,which was significantly higher than that of mung bean bread and wheat bread.Moreover,the whole texture properties and the quality of MSB also has been significantly improved.Because of the addition of mung bean sourdough, the sensory characteristics score of MSB was significantly higher than the mung bean bread and it＇ s overall acceptability was close to wheat bread.
出处
《食品工业科技》
CAS
CSCD
北大核心
2016年第13期340-345,共6页
Science and Technology of Food Industry
基金
江苏省产学研联合创新基金--前瞻性联合研究项目(BY2014023-16)
国家自然科学基金面上项目(31071595,31571877)
泉州市科技“燎原计划”项目(2015G46)
张家港市科技支撑计划项目(ZKN1301)
苏州市科技支撑计划项目(SNG201401)
中澳国际合作项目(201618)
关键词
Γ-氨基丁酸
绿豆
乳酸菌
酸面团
烘焙
γ-aminobutyric acid （GABA）
mung bean
lactic acid bacteria
sourdough
baking
