大豆的益生菌发酵和在饼干中使用发酵大豆
Xin Chen1,2, Zhenjia Chen2,3, Perry K W Ng2
1Department of Biosystems and Agricultural Engineering, Michigan State University, East Lansing, MI, USA.
Journal of the science of food and agriculture
|December 24, 2025
概括
豆类的乳球菌乳糖发酵显著增加了胺黄油酸 (GABA) 含量,这是一个有益于神经健康的化合物. 这种富含GABA的大豆面粉也改善了饼干质地和营养价值.
科学领域:
- 食品科学与技术 食品科学与技术
- 微生物学 微生物学
- 营养科学 营养科学
背景情况:
- 越来越多的心理健康问题凸显了玛-氨基黄油酸 (GABA) 的神经学益处.
- 富含GABA的功能性食品是以健康为重点的食品开发的一个有希望的领域.
- 由于大豆的高谷氨酸含量,大豆是通过微生物发酵生产GABA的理想基质.
研究的目的:
- 研究用乳球菌 (LL) 和植物菌 (LP) 发酵大豆的潜力,以提高GABA的产量.
- 评估LL发酵对大豆物理化学性质和抗氧化活性的影响.
- 评估LL发酵大豆面粉对饼干质量属性和GABA含量的影响.
主要方法:
- 使用LL和LP的单一培养和两者的共同培养进行大豆发酵.
- 发酵副产品的分析,包括pH值,产量,微生物活力,植物酸,总和抗氧化能力 (ABTS测定).
- 将LL发酵的大豆面粉纳入饼干配方,以测量扩散因子,硬度和GABA含量.
主要成果:
- 共同发酵显著降低了植物酸水平.
- LL单发酵产生了更高的益生菌活力,保留了更多的总和抗氧化能力,并实现了卓越的GABA积累.
- 与LL发酵大豆面粉制成的饼干保持了更好的硬度,并且与对照饼干相比,GABA含量明显更高.
结论:
- 乳球菌乳糖发酵是一种有效的方法,可以显著提高大豆中的GABA含量.
- 在LL发酵过程中,饼干保持了可取的纹理特性,使它们与传统的小麦粉饼干相似.
- LL发酵大豆面粉显示出开发含GABA丰富的植物性功能性食品的潜力.
关键词:
牛奶植物植物菌植物植物 (Lactiplantibacillus plantarum) 是一种植物.乳球球菌 (lactococcus lactis) 是一种乳球菌.饼干 饼干 饼干 饼干发酵 发酵 发酵 发酵益生菌是一种益生菌.豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆更多相关视频
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