发酵麦麸对面包膳食纤维组成及烘焙特性的影响
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摘要
采用马克斯克鲁维酵母发酵麦麸制得富含天然酶的功能配料,分析麦麸发酵过程中纤维素酶活力变化,比较制作的麦麸面包(B_1)、发酵麦麸面包(B_2)、木聚糖酶麦麸面包(B_3)和复合麦麸面包(B_4)的膳食纤维组成及烘焙特性的差异。结果表明:马克斯克鲁维酵母具有较强的胞外β-葡萄糖苷酶生产能力,其酶活为6.98 U/g;在48 h麦麸发酵过程中,外切葡聚糖酶和β-葡萄糖苷酶的酶活不断提高,其酶活分别增加至6.06和21.70 U/g,不溶性膳食纤维(IDF)也持续降解至38.30 g/100 g。面团搅拌、醒发过程中,还原糖含量不断增加,且添加发酵麦麸的面包效果最明显。相比未发酵麦麸面包,添加发酵麦麸的面包体积、弹性及持水力都显著提升(p <0.05),气孔结构更加细腻。制作的4种面包中总膳食纤维(TDF)和阿拉伯木聚糖(AX)含量没有显著差异,而添加发酵麦麸及木聚糖酶都能促进面包中IDF和AX溶解。
Kluyveromyces marxianus was used to ferment wheat bran as functional ingredient with natural enzymes,and celluase activity during fermentation was analyzed.The differences in dietary fiber composition and baking characteristics of wheat bran bread (B_1),fermented wheat bran bread (B_2),xylanase wheat bran bread (B_3),and composite wheat bran bread (B_4) were compared.The results indicated that K. marxianus exhibited abundant extra cellular β-glucosidase production ability with an enzyme activity of 6.98 U/g,exoglucanase and β-glucosidase activities increased to 6.06 and 21.70 U/g respectively,and insoluble dietary fiber (IDF) degraded gradually to 38.30 g/100 g during 48 h wheat bran fermentation. Reducing sugar content increased during dough mixing and fermentation,especially for fermented wheat bran enriched breads. Bread volumes,elasticity and water-holding ability of bread with fermented wheat bran were improved significantly (p < 0.05),and its pores structures were more fine than unfermented wheat bran.No significant difference was showed in total dietary fiber (TDF) and araboxylan (AX) contents in four kinds of baked breads,and fermented wheat bran and xylanase could promote the dissolution of IDF and AX in bread.
Kluyveromyces marxianus was used to ferment wheat bran as functional ingredient with natural enzymes,and celluase activity during fermentation was analyzed.The differences in dietary fiber composition and baking characteristics of wheat bran bread (B_1),fermented wheat bran bread (B_2),xylanase wheat bran bread (B_3),and composite wheat bran bread (B_4) were compared.The results indicated that K. marxianus exhibited abundant extra cellular β-glucosidase production ability with an enzyme activity of 6.98 U/g,exoglucanase and β-glucosidase activities increased to 6.06 and 21.70 U/g respectively,and insoluble dietary fiber (IDF) degraded gradually to 38.30 g/100 g during 48 h wheat bran fermentation. Reducing sugar content increased during dough mixing and fermentation,especially for fermented wheat bran enriched breads. Bread volumes,elasticity and water-holding ability of bread with fermented wheat bran were improved significantly (p < 0.05),and its pores structures were more fine than unfermented wheat bran.No significant difference was showed in total dietary fiber (TDF) and araboxylan (AX) contents in four kinds of baked breads,and fermented wheat bran and xylanase could promote the dissolution of IDF and AX in bread.
引文
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[23]马榕灿,李志建,李海峰.布拉迪酵母的面团发酵特性[J].食品科技,2016,41(8):126-129.
[24]李秀婷,李里特,江正强,等.热木聚糖酶对面包老化作用探讨[J].食品与发酵工业,2006,32(1):23-27.
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[27]Mwj N,Van H D,Hemery Y,et al.The effect of particle size of wheat bran fractions on bread quality-evidence for fibreprotein interactions[J].Journal of Cereal Science,2010,52(1):59-64.
[2]Boita E R F,Oro T,Bressiani J,et al.Rheological properties of wheat flour dough and pan bread with wheat bran[J].Journal of Cereal Science,2016,71:177-182.
[3]Hartikainen K,Poutanen K,Katina K.Influence of bioprocessed wheat bran on the physical and chemical properties of dough and on wheat bread texture[J].Cereal Chemistry,2014,91(2):115-123.
[4]Dornez E,Cuyvers S,Gebruers K,et al.Contribution of wheat endogenous and wheat kernel associated microbial endoxylanases to changes in the arabinoxylan population during breadmaking[J].Journal of Agricultural and Food Chemistry,2008,56(6):2246-2253.
[5]Wu C,Liu R S,Huang W N,et al.Effect of sourdough fermentation on the quality of Chinese Northern-style steamed breads[J].Journal of Cereal Science,2012,56(2):127-133.
[6]高榕,邓迎达.高生产效率纤维素酶菌株初筛方法的研究[J].纤维素科学与技术,2004,12(3):20-24.
[7]张素敏,王国增,叶秀云,等.基因组重排技术选育纤维素酶高产菌株[J].中国食品学报,2016,16(11):105-111.
[8]罗奉奉,张昌伟,莫亚玲,等.桑园土壤中高产纤维素酶菌株的筛选与鉴定[J].福建农业学报,2017,32(4):425-430.
[9]Pérez-Martín F,Sese1a S,Izquierdo P M,et al.Screening for glycosidase activities of lactic acid bacteria as a biotechnological tool in oenology[J].World Journal of Microbiology and Biotechnology,2012,28(4):1423-1432.
[10]中国国家标准化管理委员会.GB 5009.88-2014食品中膳食纤维的测定[S].北京:中国标准出版社,2014.
[11]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.
[12]中国国家标准化管理委员会.GB 5009.7-2016食品中还原糖的测定[S].北京:中国标准出版社,2016.
[13]中国国家标准化管理委员会.GB/T 20981-2007面包[S].北京:中国标准出版社,2007.
[14]中华人民共和国卫生部.GB 5009.3-2016食品中水分的测定[S].北京:中国标准出版社,2016.
[15]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):49-54.
[16]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.
[17]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.
[18]万振堂,杨丽杰.产胞外β-葡萄糖苷酶乳酸菌的筛选及其酶学性质的初步研究[J].食品与发酵工业,2009(4):28-32,37.
[19]张哲,樊明涛,董梅,等.植物乳杆菌β-D-葡萄糖苷酶的定位及活性研究[J].食品科学,2014,35(15):161-165.
[20]Barbagallo R N,Spagna G,Palmeri R,et al.Assessment ofβ-glucosidase activity in selected wild strains of Oenococcus oeni for malolactic fermentation[J].Enzyme and Microbial Technology,2004,34(3):292-296.
[21]Messia M C,Reale A,Maiuro L,et al.Effects of prefermented wheat bran on dough and bread characteristics[J].Journal of Cereal Science,2016,69:138-144.
[22]李锋,徐平,黄庶冰,等.酶法糖化海带及其乙醇发酵的初步研究[J].食品与发酵工业,2013,39(12):99-103.
[23]马榕灿,李志建,李海峰.布拉迪酵母的面团发酵特性[J].食品科技,2016,41(8):126-129.
[24]李秀婷,李里特,江正强,等.热木聚糖酶对面包老化作用探讨[J].食品与发酵工业,2006,32(1):23-27.
[25]Haros M,Rosell C M,Benedito C.Effect of differen carbohydrases on fresh bread texture and bread staling[J].European Food Research and Technology,2002,215(5):425-430.
[26]韩薇薇,郭晓娜,朱科学,等.水溶性胶体对无麸质面团流变学特性及面包品质的影响[J].中国粮油学报,2015,30(2):15-19.
[27]Mwj N,Van H D,Hemery Y,et al.The effect of particle size of wheat bran fractions on bread quality-evidence for fibreprotein interactions[J].Journal of Cereal Science,2010,52(1):59-64.