乳酸菌发酵对脱溶菌酶蛋清凝胶性质与风味物质的影响

Effects of lactic acid bacteria fermentation on gel properties and flavor substances of lysozyme-free egg white

该文旨在解决提取溶菌酶后剩下的脱溶菌酶蛋清(lysozyme-free egg white,LFEW)的高附加利用问题,通过测定脱糖率、质构、保水性、色差、风味物质等指标,探究了不同发酵剂(植物乳杆菌LP90、嗜热链球菌ST81、保加利亚乳杆菌LB42)对LFEW的脱糖、脱腥效果及凝胶性质的影响。研究结果表明,脱除溶菌酶有利于提高乳酸菌发酵蛋清的脱糖率,经过发酵处理后蛋清凝胶的硬度显著降低,弹性显著提高,色泽更加洁白。植物乳杆菌发酵脱腥效果最佳,制得蛋白干洁白Q弹、风味较佳。气质联用(gas chromatograohy-mass spectrometry,GC-MS)鉴定结果显示,经植物乳杆菌发酵后制备的LFEW蛋白干中芳香族物质下降了24.37%,而醇类与醛类物质增加了10.29%和10.89%,主要为苯甲醛、壬醛和辛醛。该研究为脱溶菌酶蛋清液的开发利用提供了新方向。

This paper aims to promote the utilization of the lysozyme-free egg white(LFEW)solution after lysozyme extraction.The effects of different bacteria fermentation(Lactiplantibacillus plantarum LP90,Streptococcus thermophilus ST81,Lactobacillus bulgaricus LB42)on the desugarization,flavor and gel properties of LFEW were studied by determining the desugar rate,texture properties,water holding capacity(WHC),color difference,flavor substances.The experimental results showed that the removal of lysozyme could significantly improve the sugar removal rate of egg white in lactic acid bacteria fermentation.After fermentation treatment,the gel hardness of egg white reduced,the elasticity increased,the flavor was improved and a whiter color appeared.In comparison,the L.plantarum fermented LFEW gel showed the most appearing flavor.GC-MS identification showed that the contents of aromatic substances in the gel of LFEW fermented by L.plantarum decreased by 24.37%,while the total contents of alcohols and aldehyde increased by 10.29%and 10.89%,respectively.The main volatile substances were benzaldehyde,n-nonyl aldehyde and octanal.The study provides a new direction for the development and utilization of LFEW liquid.