生物氨基胺作为生产和储存期间的麦酵母质量的指标
Krzysztof Surówka1, Magdalena Rzepka1
1Faculty of Food Technology, University of Agriculture in Kraków, 122 Balicka Street, 30-149 Kraków, Poland.
Food chemistry
|May 10, 2024
概括
麦酵母发酵会影响生物氨基水平. 发酵的玉米酵母中氨基度较低与更好的感觉质量和更多的乳酸细菌相关,这些细菌对酸玉米生产至关重要.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 发酵技术的发酵技术
背景情况:
- 麦酵母对于传统的酸性麦 (żurek/白色borsch) 是必不可少的.
- 麦面粉的乳酸发酵是酵母生产中的一个关键过程.
- 了解影响酵母成分的因素对于产品质量至关重要.
研究的目的:
- 通过响应表面方法来优化麦酵母生产.
- 调查发酵和储存条件对生物氨基酸形成的影响.
- 为了将生物氨基水平与感官特征和微生物计数相关联.
主要方法:
- 使用了三种不同的乳酸发酵启动方法.
- 使用响应表面方法来确定最佳的NaCl和大度 (分别为1.5%和0.5%).
- 在HPLC中,除了感官评估和细菌计数外,还用于生物氨酸量化.
主要成果:
- 在酵母生产和储存过程中,观察到secalin蛋白质的显著降解和自由氨基酸的增加.
- 普特雷辛和提拉胺是被检测到的主要生物氨基胺.
- 较低的生物氨基胺含量与优越的感官属性和较高的乳酸细菌数量正相关.
结论:
- 发酵条件显著影响酵母酵母中的生物氨基蛋白质.
- 尽量减少生物氨基的形成对于保持麦酵母和酸麦所需的感觉质量至关重要.
- 优化发酵可以提高麦发酵产品的安全性和质量.
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