发酵麦麸及其面包面团中阿拉伯木聚糖溶解性与酚酸释放研究
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摘要
将发酵麦麸作为功能配料用于高膳食纤维面包面团制作,采用化学分析、高效液相色谱及离子色谱法分析麦麸发酵、面包制作过程及面包中阿拉伯木聚糖溶解性和酚类化合物释放。结果表明:随着发酵时间延长,麦麸中水溶性阿拉伯木聚糖、游离酚及阿魏酸含量逐渐增加。发酵处理后,麦麸中游离阿拉伯糖、葡萄糖和果糖含量增加,水溶性阿拉伯木聚糖含量显著提高,分支度显著下降(P<0.05)。面包搅拌、醒发及烘焙过程中,阿拉伯木聚糖不断溶解,酚类化合物持续释放;富含发酵麦麸的面包中水溶性阿拉伯木聚糖含量及分支度更高。模拟肠、胃消化后,富含发酵麦麸的面包中游离酚和阿魏酸含量更高,且吸收效果好。此外,发酵麦麸显著提高了面包的抗氧化活性。
Fermented wheat bran was used as a functional ingredient to make high dietary fiber bread. Chemical analysis,high performance liquid chromatography and ion chromatography were used to analyze araboxylan solubilization and phenolic acid release during wheat bran fermentation and dough making and from the corresponding bread. The results indicated that the contents of water extractable araboxylan(WEAX), free phenols and ferulic acid in wheat bran increased gradually as fermentation proceeded. After fermentation, the contents of free arabinose, glucose and fructose increased;the content of WEAX improved significantly(P < 0.05) whereas the branch degree of WEAX decreased significantly(P <0.05). Araboxylan solubilization and phenol release increased continuously during dough mixing, fermentation and baking;the content and branch degree of WEAX in fermented wheat bran enriched bread were higher. After in vitro gastrointestinal digestion, the contents and absorption rates of free phenols and ferulic acid in fermented wheat bran enriched bread were higher. Moreover, fermented wheat bran significantly promoted the antioxidant activity of bread.
Fermented wheat bran was used as a functional ingredient to make high dietary fiber bread. Chemical analysis,high performance liquid chromatography and ion chromatography were used to analyze araboxylan solubilization and phenolic acid release during wheat bran fermentation and dough making and from the corresponding bread. The results indicated that the contents of water extractable araboxylan(WEAX), free phenols and ferulic acid in wheat bran increased gradually as fermentation proceeded. After fermentation, the contents of free arabinose, glucose and fructose increased;the content of WEAX improved significantly(P < 0.05) whereas the branch degree of WEAX decreased significantly(P <0.05). Araboxylan solubilization and phenol release increased continuously during dough mixing, fermentation and baking;the content and branch degree of WEAX in fermented wheat bran enriched bread were higher. After in vitro gastrointestinal digestion, the contents and absorption rates of free phenols and ferulic acid in fermented wheat bran enriched bread were higher. Moreover, fermented wheat bran significantly promoted the antioxidant activity of bread.
引文
[1]王晓艳,王宏兹,黄卫宁,等.高膳食纤维面团热机械学及面包的烘焙特性[J].食品科学,2011,32(13):78-83.
[2]钟京,王凤,刘娜,等.乳酸菌发酵麸皮酸面团对高纤维面包面团流变发酵学及烘焙特性的影响[J].食品工业科技,2013,34(9):49-57.
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[8]胡博涵,吴晖,赖富饶,等.产阿魏酸酯酶菌株的筛选及其酚酸释放研究[J].现代食品科技,2015,31(7):92-98.
[9]王文侠,李馥邑,徐伟丽,等.挤压处理提高玉米麸皮水溶性多糖含量及其抗氧化活性研究[J].食品工业科技,2014,35(11):107-111;116.
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[15]杨莉,黄玉莲,常萍,等.小麦阿拉伯木聚糖含量的QTL分析及其与品质性状的关系[J].作物学报,2014,40(9):1695-1701.
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[17]孙元琳,顾小红,朱松,等.黑小麦面粉戊聚糖的部分酸水解特征与组成分析[J].中国食品学报,2015,15(4):227-232.
[18]DHILLON G S,OBEROI H S,KAUR S,et al.Value-addition of agricultural wastes for augmented cellulase and xylanase production through solid-state tray fermentation employing mixed-culture of fungi[J].Industrial Crops and Products,2011,34(1):1160-1167.DOI:10.1016/j.indcrop.2011.04.001.
[19]徐君飞,张居作.微生物β-1,4-内切木聚糖酶研究进展[J].中国酿造,2014,33(5):15-17.
[20]张思佳,张薇,苏晓琴.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.
[21]KATINA K,LAITILA A,JUVONEN R,et al.Bran fermentation as a means to enhance technological properties and bioactivity of rye[J].Food Microbiology,2007,24(2):175-186.DOI:10.1016/j.fm.2006.07.012.
[22]赵浩源,张迎亚,蒋侃侃,等.黑曲霉固态发酵产阿魏酸酯酶及酶解麸皮制备阿魏酸[J].林业工程学报,2016,32(5):52-57.
[23]YU P,MCKINNON J J,MAENZ D D,et al.Enzymic release of reducing sugars from oat hulls by cellulase,as influenced by aspergillus ferulic acid esterase and trichoderma xylanase[J].Journal of Agricultural and Food Chemistry,2003,51(1):218-223.DOI:10.1021/jf020476x.
[24]STRUYF N,LAURENT J,VERSPREET J,et al.Saccharomyces cerevisiae and Kluyveromyces marxianus cocultures allow reduction of fermentable oligo-,di-,and monosaccharides and polyols levels in whole wheat bread[J].Journal of Agricultural and Food Chemistry,2017,65(39):8704-8713.DOI:10.1021/acs.jafc.7b02793.
[25]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.DOI:10.1016/j.lwt.2005.03.013.
[26]DORNEZ E,VERJANS P,ARNAUT F,et al.Use of psychrophilic xylanases provides insight into the xylanase functionality in bread making[J].Journal of Agricultural and Food Chemistry,2011,59(17):9553-9562.DOI:10.1021/jf201752g.
[27]周素梅,王璋,许时婴.面包制作过程中戊聚糖酶的作用机理[J].无锡轻工大学学报,2001,20(3):275-279.
[28]VERJANS P,DORNEZ E,DELCOUR J A,et al.Selectivity for water-unextractable arabinoxylan and inhibition sensitivity govern the strong bread improving potential of an acidophilic GH11Aureobasidium pullulans xylanase[J].Food Chemistry,2010,123(2):331-337.DOI:10.1016/j.foodchem.2010.04.039.
[29]LIYANA-PATHIRANA C M,SHAHIDI F.Antioxidant activity of commercial soft and hard wheat(Triticum aestivum L.)as affected by gastric pH conditions[J].Journal of Agricultural and Food Chemistry,2005,53(7):2433-2440.DOI:10.1021/jf049320i.
[30]ARGYRI K,KOMAITIS M,KAPSOKEFALOU M.Iron decreases the antioxidant capacity of red wine under conditions of in vitro digestion[J].Food Chemistry,2006,96(2):281-289.DOI:10.1016/j.foodchem.2005.02.035.
[31]孙元琳,崔璨,顾小红,等.黑小麦麸皮酚酸物质的定性分析与阿魏酸含量测定[J].中国粮油学报,2014,29(11):113-117.
[32]RONDINI L,PEYRAT-MAILLARD M N,MARSSET-BAGLIERIA M,et al.Bound ferulic acid from bran is more bioavailable than the free compound in rat[J].Journal of Agricultural and Food Chemistry,2004,52(13):4338-4343.DOI:10.1021/jf0348323.
[33]曾岚,陈荣华,昀蒋,等.发酵麦麸酚酸类物质的抗氧化活性的研究[J].粮食与油脂,2015,40(12):128-131.
[2]钟京,王凤,刘娜,等.乳酸菌发酵麸皮酸面团对高纤维面包面团流变发酵学及烘焙特性的影响[J].食品工业科技,2013,34(9):49-57.
[3]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.DOI:10.7506/spkx1002-6630-201513008.
[4]ALEIXANDRE A,MIGUEL M.Dietary fiber and blood pressure control[J].Food Function,2016,7(4):1864-1871.DOI:10.1039/C5FO00950B.
[5]NORDLUND E,KATINA K,AURA A M,et al.Changes in bran structure by bioprocessing with enzymes and yeast modifies the in vitro digestibility and fermentability of bran protein and dietary fibre complex[J].Journal of Cereal Science,2013,58(1):200-208.DOI:10.1016/j.jcs.2013.05.006.
[6]MAES C,DELCOUR J A.Structural characterisation of waterextractable and water-unextractable arabinoxylans in wheat bran[J].Journal of Cereal Science,2002,35(3):315-326.DOI:10.1006/jcrs.2001.0439.
[7]陈中伟,廉文蕾,吴保承,等.小麦麸皮结构层中抗氧化物质的研究[J].食品工业科技,2012,33(23):66-68;72.
[8]胡博涵,吴晖,赖富饶,等.产阿魏酸酯酶菌株的筛选及其酚酸释放研究[J].现代食品科技,2015,31(7):92-98.
[9]王文侠,李馥邑,徐伟丽,等.挤压处理提高玉米麸皮水溶性多糖含量及其抗氧化活性研究[J].食品工业科技,2014,35(11):107-111;116.
[10]ZHAO H M,GUO X N,ZHU K X.Impact of solid state fermentation on nutritional,physical and flavor properties of wheat bran[J].Food Chemistry,2017,217:28-36.DOI:10.1016/j.foodchem.2016.08.062.
[11]FONSECA G G,HEINZLE E,WITTMANN C,et al.The yeast Kluyveromyces marxianus and its biotechnological potential[J].Applied Microbiology and Biotechnology,2008,79(3):339-354.DOI:10.1007/s00253-008-1458-6.
[12]胡博涵,吴晖,赖富晓,等.产阿魏酸酯酶菌株的筛选及其酚酸释放研究[J].现代食品科技,2015,31(7):92-28.
[13]BOSKOV-HANSEN H,ANDREASEN M F,NIELSEN M M,et al.Changes in dietary fibre,phenolic acids and activity of endogenous enzymes during rye bread-making[J].European Food Research and Technology,2014,214(1):33-42.DOI:10.1007/s00217-001-0417-6.
[14]崔晨晓,朱科学,郭晓娜,等.酵母菌发酵对小麦麸皮成分的影响研究[J].中国粮油学报,2016,31(7):25-29.
[15]杨莉,黄玉莲,常萍,等.小麦阿拉伯木聚糖含量的QTL分析及其与品质性状的关系[J].作物学报,2014,40(9):1695-1701.
[16]MESSIA M C,REALE A,MAIURO L,et al.Effects of pre-fermented wheat bran on dough and bread characteristics[J].Journal of Cereal Science,2016,69:138-144.DOI:10.1016/j.jcs.2016.03.004.
[17]孙元琳,顾小红,朱松,等.黑小麦面粉戊聚糖的部分酸水解特征与组成分析[J].中国食品学报,2015,15(4):227-232.
[18]DHILLON G S,OBEROI H S,KAUR S,et al.Value-addition of agricultural wastes for augmented cellulase and xylanase production through solid-state tray fermentation employing mixed-culture of fungi[J].Industrial Crops and Products,2011,34(1):1160-1167.DOI:10.1016/j.indcrop.2011.04.001.
[19]徐君飞,张居作.微生物β-1,4-内切木聚糖酶研究进展[J].中国酿造,2014,33(5):15-17.
[20]张思佳,张薇,苏晓琴.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.
[21]KATINA K,LAITILA A,JUVONEN R,et al.Bran fermentation as a means to enhance technological properties and bioactivity of rye[J].Food Microbiology,2007,24(2):175-186.DOI:10.1016/j.fm.2006.07.012.
[22]赵浩源,张迎亚,蒋侃侃,等.黑曲霉固态发酵产阿魏酸酯酶及酶解麸皮制备阿魏酸[J].林业工程学报,2016,32(5):52-57.
[23]YU P,MCKINNON J J,MAENZ D D,et al.Enzymic release of reducing sugars from oat hulls by cellulase,as influenced by aspergillus ferulic acid esterase and trichoderma xylanase[J].Journal of Agricultural and Food Chemistry,2003,51(1):218-223.DOI:10.1021/jf020476x.
[24]STRUYF N,LAURENT J,VERSPREET J,et al.Saccharomyces cerevisiae and Kluyveromyces marxianus cocultures allow reduction of fermentable oligo-,di-,and monosaccharides and polyols levels in whole wheat bread[J].Journal of Agricultural and Food Chemistry,2017,65(39):8704-8713.DOI:10.1021/acs.jafc.7b02793.
[25]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.DOI:10.1016/j.lwt.2005.03.013.
[26]DORNEZ E,VERJANS P,ARNAUT F,et al.Use of psychrophilic xylanases provides insight into the xylanase functionality in bread making[J].Journal of Agricultural and Food Chemistry,2011,59(17):9553-9562.DOI:10.1021/jf201752g.
[27]周素梅,王璋,许时婴.面包制作过程中戊聚糖酶的作用机理[J].无锡轻工大学学报,2001,20(3):275-279.
[28]VERJANS P,DORNEZ E,DELCOUR J A,et al.Selectivity for water-unextractable arabinoxylan and inhibition sensitivity govern the strong bread improving potential of an acidophilic GH11Aureobasidium pullulans xylanase[J].Food Chemistry,2010,123(2):331-337.DOI:10.1016/j.foodchem.2010.04.039.
[29]LIYANA-PATHIRANA C M,SHAHIDI F.Antioxidant activity of commercial soft and hard wheat(Triticum aestivum L.)as affected by gastric pH conditions[J].Journal of Agricultural and Food Chemistry,2005,53(7):2433-2440.DOI:10.1021/jf049320i.
[30]ARGYRI K,KOMAITIS M,KAPSOKEFALOU M.Iron decreases the antioxidant capacity of red wine under conditions of in vitro digestion[J].Food Chemistry,2006,96(2):281-289.DOI:10.1016/j.foodchem.2005.02.035.
[31]孙元琳,崔璨,顾小红,等.黑小麦麸皮酚酸物质的定性分析与阿魏酸含量测定[J].中国粮油学报,2014,29(11):113-117.
[32]RONDINI L,PEYRAT-MAILLARD M N,MARSSET-BAGLIERIA M,et al.Bound ferulic acid from bran is more bioavailable than the free compound in rat[J].Journal of Agricultural and Food Chemistry,2004,52(13):4338-4343.DOI:10.1021/jf0348323.
[33]曾岚,陈荣华,昀蒋,等.发酵麦麸酚酸类物质的抗氧化活性的研究[J].粮食与油脂,2015,40(12):128-131.