摘要
为了探究乳酸菌与酵母菌联合发酵对玉米馒头面团中醇溶蛋白结构的影响,本研究以玉米-小麦混合粉中的醇溶蛋白为研究对象,采用自然发酵(NC)、酵母发酵(YC)、戊糖片球菌PE5发酵(PC)以及戊糖片球菌PE5与酵母联合发酵(PYC)四种方式。通过SDS-PAGE凝胶电泳、傅里叶变换红外光谱、内源荧光光谱、热分析和粒度分析等技术手段,系统地比较了联合发酵与单一发酵方式对面团中醇溶蛋白结构的影响。结果显示,联合发酵使面团的微观结构更加松散。相较于单一酵母发酵(YC),联合发酵中α-醇溶蛋白比例增加了1.17%,β-醇溶蛋白比例增加了1.45%,γ-醇溶蛋白比例增加了0.64%,而ω-醇溶蛋白比例减少了2.35%。醇溶蛋白中游离巯基含量降低了30.62%,二硫键含量增加了36.6%。在二级结构方面,α-螺旋结构相对含量下降了11.6%,β-折叠结构相对含量显著增加了4.5%(P<0.05),无规则卷曲结构相对含量显著增加了2.8%(P<0.05)。联合发酵的醇溶蛋白表现出最高的荧光强度、热变温度和热焓值。与YC相比,联合发酵的醇溶蛋白平均粒径从411.9 nm增加到453.8 nm,蛋白质表面疏水性增强,溴酚蓝结合率提高了1.52倍。结果表明,联合发酵能够更有效地促进面团中大分子量醇溶蛋白的水解,其结构变化比单一菌种发酵更为显著,为戊糖片球菌PE5联合酵母发酵在玉米面制品中的应用提供了理论依据。
To investigate the effect of combined lactic acid bacteria and yeast fermentation on the structure of prolamin in corn-flour dough,this study focused on prolamin from corn-wheat mixed flour.Four fermentation methods were employed:natural fermentation(NC),yeast fermentation(YC),Pediococcus pentosaceus PE5 fermentation(PC),and combined Pediococcus pentosaceus PE5 and yeast fermentation(PYC).The effects of combined versus single fermentation on prolamin structure were systematically compared using techniques such as SDS-PAGE gel electrophoresis,Fourier transform infrared spectroscopy,intrinsic fluorescence spectroscopy,thermal analysis,and particle size analysis.Results indicated that a more porous microstructure in the dough was induced by co-fermentation.Compared with YC,the proportions ofα-prolamin,β-prolamin,andγ-prolamin were increased by co-fermentation by 1.17%,1.45%,and 0.64%respectively,whileω-prolamin was decreased by 2.35%.Additionally,free sulfhydryl content was decreased by 30.62%,and disulfide bond content was increased by 36.6%.In terms of secondary structure,the relative content ofα-helix was decreased by 11.6%,β-sheet was increased significantly by 4.5%,and random coil was increased significantly by 2.8%.Prolamin from co-fermentation exhibited the highest fluorescence intensity,thermal denaturation temperature,and enthalpy value.Compared with YC,the average particle size of prolamin in co-fermentation was increased from 411.9 nm to 453.8 nm,protein surface hydrophobicity was increased,and bromophenol blue binding rate was raised by 1.52 times.These findings suggested that the hydrolysis of high-molecular-weight prolamin in the dough can be more effectively promoted by co-fermentation,leading to more significant structural changes than single-strain fermentation.This provided a theoretical basis for the application of combined Pediococcus pentosaceus PE5 and yeast fermentation in corn flour products.
作者
麻嵩淼
王旭
金浏丽
李侠
王秀娟
邵奇
曹勇
MA Songmiao;WANG Xu;JIN Liuli;LI Xia;WANG Xiujuan;SHAO Qi;CAO Yong(College of Food Science and Engineering,Jilin Agricultural University,Changchun 130118,China)
出处
《食品工业科技》
北大核心
2025年第18期136-143,共8页
Science and Technology of Food Industry
基金
吉林省重点科技攻关项目(20220202086NC)。
作者简介
麻嵩淼(1998-),女,硕士研究生,研究方向:农产品精深加工,E-mail:1585121720@qq.com;通信作者:曹勇(1976-),女,博士,副教授,研究方向:粮食深加工与食品质量安全,E-mail:caoyong814@jlau.edu.cn。
