茅台酒曲植物乳杆菌大豆酸面团发酵面包的营养与抗氧化特性
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摘要
将茅台酒曲中筛选出的高产游离大豆异黄酮(isoflavone aglycone,IA)乳酸菌——植物乳杆菌(Lactobacillus plantarum,strain CAU:228)引入大豆酸面团发酵体系。研究了酸面团发酵过程中4种大豆异黄酮单体、总酚含量及发酵前后大豆蛋白肽分子量分布的变化,对比分析了小麦面包、大豆面包、大豆酸面团面包的抗氧化活性及营养特性。结果表明:乳酸菌发酵可使大豆酸面团总IA含量提高9.87倍,总酚含量从3.83 mg GAE/g提高到5.29mg GAE/g,抗氧化活性肽的含量显著提高,酸面团面包中总IA含量达到了6.39 mg/100g,是大豆面包的2.93倍。大豆酸面团面包总游离氨基酸含量分别为大豆面包和小麦面包的2.02和2.84倍,DPPH与ABTS抗氧化能力相比显著提高。因此,大豆酸面团发酵技术在面包中具有较高的应用潜力。
A Lactobacillus plantarum( strain CAU: 228) with high free soybean isoflavone was screened from Maotai Qu starter to make soybean sourdough and breads. The changes of the content of 4 kinds of isoflavone monomers,total phenols during the fermentation of sourdough and the molecular weight distribution of soybean peptide before and after fermentation were analyzed. The antioxidant activity and nutritional characteristics of wheat bread,soybean bread and soybean sourdough bread were compared. The results showed that the total isoflavone aglycone content of LAB soybean sourdough was 9. 87 times higher than that of unfermented sample. The total phenol content increased from 3. 83 mg GAE/g to 5. 29 mg GAE/g. The content of antioxidant peptides increased significantly. The total isoflavone aglycone content in soybean sourdough bread reached 6. 39 mg/100 g,which was 2. 93 times of that of soybean bread. The total free amino acid content of soybean sourdough bread was 2. 02 and 2. 84 times higher than that of soybean bread and wheat bread. The antioxidant capacity of soybean dough bread DPPH and ABTS was also significantly higher. Therefore,this LAB strain has a high potential for application in soybean sourdough bread.
A Lactobacillus plantarum( strain CAU: 228) with high free soybean isoflavone was screened from Maotai Qu starter to make soybean sourdough and breads. The changes of the content of 4 kinds of isoflavone monomers,total phenols during the fermentation of sourdough and the molecular weight distribution of soybean peptide before and after fermentation were analyzed. The antioxidant activity and nutritional characteristics of wheat bread,soybean bread and soybean sourdough bread were compared. The results showed that the total isoflavone aglycone content of LAB soybean sourdough was 9. 87 times higher than that of unfermented sample. The total phenol content increased from 3. 83 mg GAE/g to 5. 29 mg GAE/g. The content of antioxidant peptides increased significantly. The total isoflavone aglycone content in soybean sourdough bread reached 6. 39 mg/100 g,which was 2. 93 times of that of soybean bread. The total free amino acid content of soybean sourdough bread was 2. 02 and 2. 84 times higher than that of soybean bread and wheat bread. The antioxidant capacity of soybean dough bread DPPH and ABTS was also significantly higher. Therefore,this LAB strain has a high potential for application in soybean sourdough bread.
引文
[1]张思佳,张薇,苏晓琴,等.乳杆菌发酵对荞麦面包抗氧化及烘焙特性影响[J].食品工业科技,2015,36(19):49-53.
[2]孙银凤,徐岩,黄卫宁,等.不同发酵基质的酸面团对酵母面团体系面包烘焙及老化特性的影响[J].食品科学,2015,36(13):37-42.
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[5]SETCHELL K.Phytoestrogens:the biochemistry,physiology,and implications for human health of soy isoflavones[J].American Journal of Clinical Nutrition,1998,68(6Suppl):1 333-1 346.
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[9]苏晓琴,张可欣,黄卫宁,等.高γ-氨基丁酸绿豆酸面团面包营养与烘焙特性[J].食品工业科技,2016,37(13):340-345.
[10]翟清燕,赵龙玉,赵凤春,等.高产大豆异黄酮糖苷转化酶乳酸菌的筛选及其发酵条件的优化[J].食品工业科技,2014,35(12):162-166.
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[14]ABDUL F,THAVA V.Soybean isoflavones:effects of processing and health benefits[J].Food Reviews International,2004,20:51-75.
[15]孟宪金.微生物法制备富含游离型大豆异黄酮发酵豆乳的研究[D].哈尔滨:东北农业大学,2008.
[16]王欣欣,张莉,蕾蕾,等.益生菌发酵黄浆水过程中大豆异黄酮的生物转化[J].大豆科学,2014,33(4):583-588.
[17]徐春明,陈莹莹,庞高阳.纳豆发酵和体外模拟消化中活性物质含量及抗氧化活性的变化研究[J].现代食品科技,2016,32(11):78-84.
[18]CHIEN Y,CHI T,CHIANG B,et al.Effect of fermentation time on antioxidative activities of Ganoderma lucidum broth using leguminous plants as part of the liquid fermentation medium[J].Food Chemistry,2011,126(4):1 586-1 592.
[19]杨小佳.固态发酵豆粕生产大豆肽及其功能特性研究[D].郑州:河南工业大学,2014.
[20]KHALID N,MARTH E.Lactobacilli-their enzymes and role in ripening and spoilage of cheese:a review[J].Journal of Dairy Science,1990,73(10):2 669-2 684.
[21]沈蓓英.大豆蛋白抗氧化性多肤研究[J].中国油脂,1996,2l(6):21-24.
[22]张莉莉,王恬.大豆源生物活性肽的研究进展[J].中国油脂,2005,30(4):33-36.
[23]万素英,赵亚军,李琳,等.食品抗氧化剂[M].北京:中国轻工业出版社,1998:169-170.
[24]OTIENO D,ASHTON J,SHAH N.Evaluation of enzymic potential for biotransformation of isoflavone phytoestrogen in soymilk by Bifidobacterium animalis,Lactobacillus acidophilus and Lactobacillus casei[J].Food Research International,2006,39(4):394-407
[25]KWON D,SANG M,AHN I,et al.Isoflavonoids and peptides from meju,long-term fermented soybeans,increase insulin sensitivity and exert insulinotropic effects in vitro[J].Nutrition,2011,27(2):244-252.
[26]ARORA A,NARI M,STRASBURG G.Antioxidant activities of isoflavones and their biological metabolites in a liposomal system[J].Archives of Biochemistry and Biophysics,1998,356(2):133-141.
[27]杨国峰,周建新.发酵豆粕中异黄酮的抗氧化和抗菌活性的研究[J].食品科学,2005,26(5):47-50.
[28]SAKA CM,TORBICA A,SEDEJ I,et al.Influence of breadmaking on antioxidant capacity of gluten free breads based on rice and buckwheat flours[J].Food Research International,2011,44(9):2 806-2 813.
[29]LI S,ZHAO Y,ZHANG X,et al.Antioxidant activity of Lactobacillus plantarum strains isolated from traditional Chinese fermented foods[J].Food Chemistry,2012,135(3):1 914-1 919.
[2]孙银凤,徐岩,黄卫宁,等.不同发酵基质的酸面团对酵母面团体系面包烘焙及老化特性的影响[J].食品科学,2015,36(13):37-42.
[3]STEINKRAUS K.Indonesian tempe and related fermentations.Handbook of indigenous fermented foods[M].New York:Marcel Dekker Inc,1996.
[4]YEZBICK G,AHNJARVIS J,SCHWARTZ S J,et al.Physicochemical characterization and sensory analysis of yeastleavened and sourdough soy breads[J].Food Science,2013,78(10):1 487-1 494.
[5]SETCHELL K.Phytoestrogens:the biochemistry,physiology,and implications for human health of soy isoflavones[J].American Journal of Clinical Nutrition,1998,68(6Suppl):1 333-1 346.
[6]袁晓华.β-葡萄糖苷酶产生菌的筛选、培养条件优化及β-葡萄糖苷酶应用研究[D].济南:山东大学,2009.
[7]PYO Y,LEE T,LEE Y.Enrichment of bioactive isoflavones in soymilk fermented withβ-glucosidase-producing lacticacid bacteria[J].Food Research International,2005,38(5):551-559.
[8]OMEDI J,HUANG W,SU X,et al.Effect of five lactic acid bacteria starter type on angiotensin-I converting enzyme inhibitory activity and emulsifying properties of soy flour sourdoughs with and without wheat bran supplementation[J].Journal of Cereal Science,2016,69:57-63.
[9]苏晓琴,张可欣,黄卫宁,等.高γ-氨基丁酸绿豆酸面团面包营养与烘焙特性[J].食品工业科技,2016,37(13):340-345.
[10]翟清燕,赵龙玉,赵凤春,等.高产大豆异黄酮糖苷转化酶乳酸菌的筛选及其发酵条件的优化[J].食品工业科技,2014,35(12):162-166.
[11]马玉荣.加热及模拟胃肠道消化处理对豆浆活性成分和抗氧化能力的影响[D].广州:华南理工大学,2014.
[12]王乃富.乳酸菌发酵酶解豆粉及其生物活性研究[D].无锡:江南大学,2007.
[13]张思佳.酸面团乳酸菌发酵荞麦面包品质的研究[D].无锡:江南大学,2015.
[14]ABDUL F,THAVA V.Soybean isoflavones:effects of processing and health benefits[J].Food Reviews International,2004,20:51-75.
[15]孟宪金.微生物法制备富含游离型大豆异黄酮发酵豆乳的研究[D].哈尔滨:东北农业大学,2008.
[16]王欣欣,张莉,蕾蕾,等.益生菌发酵黄浆水过程中大豆异黄酮的生物转化[J].大豆科学,2014,33(4):583-588.
[17]徐春明,陈莹莹,庞高阳.纳豆发酵和体外模拟消化中活性物质含量及抗氧化活性的变化研究[J].现代食品科技,2016,32(11):78-84.
[18]CHIEN Y,CHI T,CHIANG B,et al.Effect of fermentation time on antioxidative activities of Ganoderma lucidum broth using leguminous plants as part of the liquid fermentation medium[J].Food Chemistry,2011,126(4):1 586-1 592.
[19]杨小佳.固态发酵豆粕生产大豆肽及其功能特性研究[D].郑州:河南工业大学,2014.
[20]KHALID N,MARTH E.Lactobacilli-their enzymes and role in ripening and spoilage of cheese:a review[J].Journal of Dairy Science,1990,73(10):2 669-2 684.
[21]沈蓓英.大豆蛋白抗氧化性多肤研究[J].中国油脂,1996,2l(6):21-24.
[22]张莉莉,王恬.大豆源生物活性肽的研究进展[J].中国油脂,2005,30(4):33-36.
[23]万素英,赵亚军,李琳,等.食品抗氧化剂[M].北京:中国轻工业出版社,1998:169-170.
[24]OTIENO D,ASHTON J,SHAH N.Evaluation of enzymic potential for biotransformation of isoflavone phytoestrogen in soymilk by Bifidobacterium animalis,Lactobacillus acidophilus and Lactobacillus casei[J].Food Research International,2006,39(4):394-407
[25]KWON D,SANG M,AHN I,et al.Isoflavonoids and peptides from meju,long-term fermented soybeans,increase insulin sensitivity and exert insulinotropic effects in vitro[J].Nutrition,2011,27(2):244-252.
[26]ARORA A,NARI M,STRASBURG G.Antioxidant activities of isoflavones and their biological metabolites in a liposomal system[J].Archives of Biochemistry and Biophysics,1998,356(2):133-141.
[27]杨国峰,周建新.发酵豆粕中异黄酮的抗氧化和抗菌活性的研究[J].食品科学,2005,26(5):47-50.
[28]SAKA CM,TORBICA A,SEDEJ I,et al.Influence of breadmaking on antioxidant capacity of gluten free breads based on rice and buckwheat flours[J].Food Research International,2011,44(9):2 806-2 813.
[29]LI S,ZHAO Y,ZHANG X,et al.Antioxidant activity of Lactobacillus plantarum strains isolated from traditional Chinese fermented foods[J].Food Chemistry,2012,135(3):1 914-1 919.