豆豉加工过程中蛋白质和膳食纤维生物学变化的研究
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摘要
豆豉与豆酱、酱油、腐乳并列为我国四大传统大豆发酵制品，具有独特的风味，是优质的植物性食品。本文以永川毛霉型豆豉为实验原料，研究在其加工过程中基本成分、蛋白质和膳食纤维的生物学变化情况，得到如下结论。
(1)在永川豆豉加工过程中，蛋白总量、粗纤维、多糖含量以及总能量整体呈现下降趋势，而脂肪、水分、灰分、还原糖的含量呈缓慢增加的趋势。豆豉加工过程中的发酵酸度呈现阶梯状变化，而褐变强度呈现S型曲线变化，钙、镁和磷等矿物质元素在豆豉加工的前处理阶段损失严重。
(2)对豆豉加工过程中蛋白质的生物学变化研究发现，豆豉在发酵过程中蛋白质会发生部分降解。豆豉发酵成熟后，与原料相比，其水溶性氮的含量明显增加，硬度下降，总蛋白和醇溶性蛋白含量变化不明显，非蛋白氮和氨基酸态氮的含量呈现上升的趋势。豆豉加工过程中有大量的游离氨基酸形成，成品豆豉中游离氨基酸的含量最高可以达到原料大豆中游离氨基酸含量的21.74倍。而且随着豆豉加工进程的发展，豆豉中蛋白质的体外消化率也呈现显著的增加趋势。
(3)本论文采用酶法提取不同加工阶段豆豉中的膳食纤维，通过对豆豉加工过程中膳食纤维的物化特性和生物发酵性能变化的研究发现，随着豆豉加工程度的深入，豆豉中水溶性膳食纤维占总膳食纤维的比例逐渐增大。与原料大豆中的膳食纤维相比，浸泡后大豆中膳食纤维的膨胀性明显提高，而接种发酵之后豆豉中膳食纤维的膨胀性却急剧下降，并从此之后维持基本恒定，但膳食纤维的持水力和结合水力在豆豉加工过程中都呈明显的下降趋势。在进行体外(健康人粪便)和体内(昆明小鼠)发酵实验时发现，不同加工阶段豆豉中膳食纤维的体内发酵性能差异并不明显随着体外发酵时间的延长而增加。在体外发酵过程中，不同加工阶段豆豉中的膳食纤维均能显著地促进短链脂肪酸的形成。而在体内发酵实验中，灌胃给予不同加工阶段豆豉中膳食纤维，随着灌胃时间的延长，试验小鼠粪便中乙酸的含量逐渐下降，而丙酸和丁酸的含量却是逐渐增加的。
Soy paste, soy sauce, sofu and Douchi are four most famous Chinese traditionally fermented soybean products with good flavor and plenty nutrients. Moulded Douchi made in Yongchuan was used as experimental material in this paper to investigate biological changes of soy bean composition during its production with emphasis on protein and dietary fiber. The following results were achieved.
Along with the extension processing of Yongchuan Douchi from material to product, protein content, crude fiber content, polysaccharide content and total energy of soybean were found decreased from a overall point. Otherwise, fatty content, water content, ash content and reducing sugar content increase slowly with the processing extended. Acid content and browning strength in soybean were found changed in a stepwise styled and S curve, respectively. Calcium, magnesium and phosphorus in soybean significantly decreased during the pre-preparation of Douchi production.
2. Research work concerning on the biological changes of protein during Douchi production indicated that protein was partly degraded during fermentation. Compared with material soybean, the water-soluble nitrogen content of finial product was significantly increased with a softer texture, but the total nitrogen content and ethanol-soluble nitrogen content of final product kept stable. At the same time, non-protein nitrogen and amino acid nitrogen content showed an increasing trend over Douchi production. A large amount of free amino acid was formed during Douchi production, and that free amino acid content in final product was about 21.74 times of that in material soybean. Along with development of Douchi production, in vitro protein digestibility of Douchi was evidently elevated.
3. The dietary fiber was extracted with enzymatic method from the Douchi at different processing extent in this paper. Changes of physicochemical properties and ferment ability of dietary fiber in soybean during Douchi production were recorded. It was found the proportion of water-soluble dietary fiber in total dietary fiber was increased along with development of Douchi production. Comparing with the corresponding properties of dietary fiber in material, swelling capacity of dietary fiber of soaked soybean was increased significantly, but swelling capacity first decreased sharply when soybean subjected to inoculation and fermentation, then it kept stable. Otherwise, water-holding capacity and water-binding capacity of dietary fiber showed an evident decrease during Douchi production. The dietary fiber was subjected to human faeces fermentation in vitro and animal test for fermentation in vivo. It was found that no significant difference was tested between short chain fatty acids in faeces collected from rats given with different dietary fiber. Dietary fibre in Douchi production at different stages could enhance short chain fatty acid forming remarkably in vitro fermentation. At the same time, it was shown that acetic acid content in rat's faces was decreased but propionic acid and butyric acid content were increased gradually.
(1)在永川豆豉加工过程中，蛋白总量、粗纤维、多糖含量以及总能量整体呈现下降趋势，而脂肪、水分、灰分、还原糖的含量呈缓慢增加的趋势。豆豉加工过程中的发酵酸度呈现阶梯状变化，而褐变强度呈现S型曲线变化，钙、镁和磷等矿物质元素在豆豉加工的前处理阶段损失严重。
(2)对豆豉加工过程中蛋白质的生物学变化研究发现，豆豉在发酵过程中蛋白质会发生部分降解。豆豉发酵成熟后，与原料相比，其水溶性氮的含量明显增加，硬度下降，总蛋白和醇溶性蛋白含量变化不明显，非蛋白氮和氨基酸态氮的含量呈现上升的趋势。豆豉加工过程中有大量的游离氨基酸形成，成品豆豉中游离氨基酸的含量最高可以达到原料大豆中游离氨基酸含量的21.74倍。而且随着豆豉加工进程的发展，豆豉中蛋白质的体外消化率也呈现显著的增加趋势。
(3)本论文采用酶法提取不同加工阶段豆豉中的膳食纤维，通过对豆豉加工过程中膳食纤维的物化特性和生物发酵性能变化的研究发现，随着豆豉加工程度的深入，豆豉中水溶性膳食纤维占总膳食纤维的比例逐渐增大。与原料大豆中的膳食纤维相比，浸泡后大豆中膳食纤维的膨胀性明显提高，而接种发酵之后豆豉中膳食纤维的膨胀性却急剧下降，并从此之后维持基本恒定，但膳食纤维的持水力和结合水力在豆豉加工过程中都呈明显的下降趋势。在进行体外(健康人粪便)和体内(昆明小鼠)发酵实验时发现，不同加工阶段豆豉中膳食纤维的体内发酵性能差异并不明显随着体外发酵时间的延长而增加。在体外发酵过程中，不同加工阶段豆豉中的膳食纤维均能显著地促进短链脂肪酸的形成。而在体内发酵实验中，灌胃给予不同加工阶段豆豉中膳食纤维，随着灌胃时间的延长，试验小鼠粪便中乙酸的含量逐渐下降，而丙酸和丁酸的含量却是逐渐增加的。
Soy paste, soy sauce, sofu and Douchi are four most famous Chinese traditionally fermented soybean products with good flavor and plenty nutrients. Moulded Douchi made in Yongchuan was used as experimental material in this paper to investigate biological changes of soy bean composition during its production with emphasis on protein and dietary fiber. The following results were achieved.
Along with the extension processing of Yongchuan Douchi from material to product, protein content, crude fiber content, polysaccharide content and total energy of soybean were found decreased from a overall point. Otherwise, fatty content, water content, ash content and reducing sugar content increase slowly with the processing extended. Acid content and browning strength in soybean were found changed in a stepwise styled and S curve, respectively. Calcium, magnesium and phosphorus in soybean significantly decreased during the pre-preparation of Douchi production.
2. Research work concerning on the biological changes of protein during Douchi production indicated that protein was partly degraded during fermentation. Compared with material soybean, the water-soluble nitrogen content of finial product was significantly increased with a softer texture, but the total nitrogen content and ethanol-soluble nitrogen content of final product kept stable. At the same time, non-protein nitrogen and amino acid nitrogen content showed an increasing trend over Douchi production. A large amount of free amino acid was formed during Douchi production, and that free amino acid content in final product was about 21.74 times of that in material soybean. Along with development of Douchi production, in vitro protein digestibility of Douchi was evidently elevated.
3. The dietary fiber was extracted with enzymatic method from the Douchi at different processing extent in this paper. Changes of physicochemical properties and ferment ability of dietary fiber in soybean during Douchi production were recorded. It was found the proportion of water-soluble dietary fiber in total dietary fiber was increased along with development of Douchi production. Comparing with the corresponding properties of dietary fiber in material, swelling capacity of dietary fiber of soaked soybean was increased significantly, but swelling capacity first decreased sharply when soybean subjected to inoculation and fermentation, then it kept stable. Otherwise, water-holding capacity and water-binding capacity of dietary fiber showed an evident decrease during Douchi production. The dietary fiber was subjected to human faeces fermentation in vitro and animal test for fermentation in vivo. It was found that no significant difference was tested between short chain fatty acids in faeces collected from rats given with different dietary fiber. Dietary fibre in Douchi production at different stages could enhance short chain fatty acid forming remarkably in vitro fermentation. At the same time, it was shown that acetic acid content in rat's faces was decreased but propionic acid and butyric acid content were increased gradually.
引文
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