酸面团发酵过程中麦谷蛋白大聚体的降解变化

CHANGES IN DEGRADATION OF GLUTENIN MACROPOLYMER IN SOURDOUGH FERMENTATION

通过分析酸面团发酵过程中麦谷蛋白大聚体的降解变化,为酸面团质量控制及生产奠定基础。以面粉、水、酵母菌和植物乳酸菌M616(Lactobacillus plantarum M616)为原料制备酸面团,分析了酸面团发酵过程中麦谷蛋白大聚体(GMP)的降解变化规律。与对照面团相比,发酵导致乳酸菌酸面团(SL)、乳酸菌-酵母菌酸面团(SYL)和酸对照酸面团中GMP含量逐渐变缓降低;氨基氮含量、可溶性氮含量则随着发酵进行而增加,发酵初始阶段增加比较迅速,随后增加逐步变缓。发酵8 h后,可溶性氮含量增速缓慢。而肽氮含量的变化规律有所不同,发酵初始阶段肽氮含量逐步升高,但发酵后期肽氮含量则开始逐步下降。发酵导致了GMP分子中游离巯基含量增加、二硫键含量下降。表明酸面团发酵过程中麦谷蛋白大聚体发生了降解。

In order to lay a theoretical foundation for production and quality control of sourdough,changes in degradation of glutenin macropolymers in sourdough fermentation were investigated in this study.Sourdough was prepared using wheat flour,water and Lactobacillus plantarum M616 and changes of glutenin macropolymers in sourdough fermentation were analyzed.The results indicated that GMP content in SL,SYL and SA samples decreased compared with untreated(control)dough in the fermentation process.The contents of amino nitrogen(AN)and soluble nitrogen(SN)increased drastically in sourdoughs at the beginning,and with extended fermentation time,the increase trend slowed down.The content of peptide nitrogen(PN)increased at the initial stage of fermentation and decreased at later period of fermentation.The results also demonstrated that sourdough fermentation resulted in increased free sulfhydryl group but decreased disulfide bond of GMP.These phenomena indicated that degradation or depolymerization of GMP occurred in sourdough fermentation process.