首页|传统酸面团中植物乳杆菌发酵馒头抗氧化特性及挥发性风味物质特征

传统酸面团中植物乳杆菌发酵馒头抗氧化特性及挥发性风味物质特征

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  • 国家科技期刊平台
  • NETL
  • NSTL
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  • 维普
以普通小麦馒头(记为WS)和植物乳杆菌标准菌株发酵馒头(记为LPS)为对照,通过测定总酚含量和1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基清除能力,同时采用固相微萃取-气相色谱-质谱联用技术,研究传统酸面团中植物乳杆菌植物亚种发酵馒头(记为ZLPS)的抗氧化特性及挥发性风味物质特征.结果表明:乳酸菌发酵,尤其是植物乳杆菌植物亚种的发酵可以明显改善蒸制带来的馒头抗氧化特性降低,与WS相比,ZLPS中总酚含量增加了108.70％,DPPH自由基清除能力为WS的13.65倍;乳酸菌发酵酸面团使得馒头的挥发性风味物质含量增高,酸面团发酵馒头的挥发性风味物质总含量分别增加了53.11％ (LPS)、56.92％(ZLPS),且ZLPS还产生了一些独特的挥发性风味物质,如乙酸异戊酯、6-甲基-5-庚烯-2-酮、3-辛醇、2-乙基己醇、乙酸-2-苯乙基酯等;ZLPS各项指标评分均较高,更具有获得消费者青睐的潜力.
Antioxidant Properties and Flavor Characteristics of Steamed Bread Fermented by Lactobacillus plantarum Isolated from Traditional Sourdough
In this study,steamed bread (ZLPS) fermented by Lactobacillus plantarum subsp.plantarum isolated from traditional sourdough were studied for their antioxidant property and flavor characteristics.Common wheat steamed bread (WS) and steamed bread (LPS) fermented by Lactobacillus plantarum Biogreen 300 were used as controls.The antioxidant properties of the three samples were evaluated by total phenolic content (TPC) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging ability while the flavor characteristics were determined using solid phase mictroextraction-gas chromatography-mass spectrometry (SPME-GC-MS).The results showed that fermentation by Lactobacillus plantarum subsp.plantarum isolated from traditional sourdough was able to significantly inhibit the decrease of antioxidant properties of steamed bread samples caused by steaming.Compared to WS,the TPC of steamed bread fermented by Lactobacillus plantarum subsp.plantarum was increased by 108.70％,while its DPPH radical-scavenging capacity was 13.65 times higher than that of WS.The total content of volatile flavor compounds was increased by 53.11％ for LPS and 56.92％ for ZLPS,respectively,suggesting enhanced flavor of the steamed breads.ZLPS also produced a number of unique flavor substances such as iso-amyl acetate,6-methyl-5-heptene-2-one,3-octanol,2-ethyl-1-hexanol,and acetic acid 2-phenylethyl ester.Furthermore ZLPS showed the highest sensory evaluation scores.

traditional sourdoughsteamed breadantioxidant propertygas chromatography-mass spectrometry (GC-MS)principal component analysis (PCA)

程晓燕、孙银凤、刘娜、黄卫宁、李宁、FILIP Arnaut

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江南大学食品科学与技术国家重点实验室,江苏无锡 214122

广州焙乐道食品有限公司,广东广州 511400

焙乐道食品集团,比利时布鲁塞尔 1210

传统酸面团 馒头 抗氧化特性 气相色谱-质谱法 主成分分析

国家高技术研究发展计划(863计划)项目江苏省产学研联合创新基金——前瞻性联合研究项目张家港市科技计划项目苏州市科技支撑计划项目比利时国际合作项目江苏省科技支撑计划项目

2012AA022200BY2014023-16ZKN1301SNG201401B17022012BE2012310

2015

10.7506/spkx1002-6630-201512016

食品科学
北京食品科学研究院

食品科学

CSTPCDCSCD北大核心
影响因子：1.327
ISSN：1002-6630
年,卷(期)：2015.36(12)
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