粘米粉的结构,粘贴和体外消化特性通过不同的乳酸细菌发酵的修改
Dongliang Shao1, Jigang Zhang2, Tiantian Shao2
1College of Food and Nutrition, Anhui Agricultural University, Hefei 230036, China.
Foods (Basel, Switzerland)
|February 13, 2025
概括
乳酸细菌发酵改变了粘性米粉的结构,增加了水分和消化能力. 发酵 发酵 是一个过程.
科学领域:
- 食品科学与技术 食品科学与技术
- 生物化学 生物化学
- 微生物学 微生物学
背景情况:
- 质米粉的特性受其基因型的影响.
- 使用乳酸细菌 (LAB) 的发酵可以改变粉的特性.
- 了解这些修改对于食品应用至关重要.
研究的目的:
- 为了评估特定的LAB菌株 (Lactobacillus plantarum,Lactobacillus casei,Lactobacillus lactis) 对粘性大米粉的影响.
- 为了研究粉结构的变化,粘合特性和体外消化.
- 评估粉基因型 (TN和HY) 对发酵结果的影响.
主要方法:
- 用三个选定的LAB菌株发酵粘性大米粉.
- 对粉分子量,旋转半径和链条结构的分析.
- 粘贴特征的评估 (水化能力,分解,逆转).
- 在体外消化试验测试以确定快速,缓慢和耐性粉含量.
- 统计分析包括皮尔森的相关性和主要组件分析 (PCA).
主要成果:
- 发酵减少了重量-平均分子重量和增加了旋转半径.
- LAB发酵增强了短距离的顺序,螺旋结构和结晶性.
- 在发酵粉中观察到改善的水化能力,分解和逆转值.
- 发酵增加了缓慢消化的粉和耐性粉,同时减少了快速消化的粉,特别是在TN基因型中.
结论:
- 乳酸菌发酵显著改变粘性米粉的结构和特性.
- 修改的程度取决于特定的LAB初始培养和粉基因型.
- 发酵粉显示出需要改变消化能力和改善功能性质的应用的潜力.
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