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研究由Pediococcus acidilactici发酵诱导的小米粉结构和物理化学性质的变化

Jinhua Zhang¹, Xin Xu¹, Min Chen²

¹College of Life Science, Shanxi University, Taiyuan 030006, China.

International journal of biological macromolecules

|July 31, 2025

概括

使用Pediococcus acidilactici的益生菌发酵改变了小米粉的结构和特性. 这一过程提高了粉含量和结晶性,改善了基于粉的食品质量.

科学领域:

食品科学食品科学食品科学
微生物学微生物学
生物化学生化学

背景情况:

小米粉是传统食品中的一个关键成分.
发酵是修改谷物特性的一种经过验证的方法.
了解粉修饰可以提高食品质量.

研究的目的:

研究益生菌发酵对小米粉的影响.
分析结构和物理化学变化.
评估Pediococcus acidilactici在粉修饰中的作用.

主要方法:

小米粉的益生菌发酵,使用Pediococcus acidilactici.
监测pH值和细菌活力.
对粉糖含量,颗粒形态,结晶性和粘合性质的分析.

主要成果:

发酵降低了pH值和细菌活力,增加了粉糖含量和相对晶度.
显微镜分析显示了粉颗粒侵蚀和尺寸变化.
粘合性能,水化能力和分解值都降低了.

结论:

Pediococcus acidilactici发酵有效地改变了小米粉的结构和物理化学特性.
发酵积极影响粉粘贴行为.
这种方法可以提高小米粉食品的质量.

关键词:

小米粉粉的粉.这种病原体是Pediococcus acidilactici.物理化学性质物理化学性质结构结构是一个结构.

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