中国农业科学院农业信息研究所 中国农学会
Agricultural Information Institute of CAAS China Association of Agricultural Science Societies
En
Ch
中国农业科学院农业信息研究所 中国农学会 主办

AI检索

订阅

返回顶部
当前位置: 首页 > 文章 > 自然发酵优势菌对小米淀粉物化性质的影响 食品科学 2017,38 (10) 61-65
Position: Home > Articles > Effect of Dominant Microorganisms Isolated from Naturally Fermented Millet on the Physicochemical Properties of Millet Starch FOOD SCIENCE 2017,38 (10) 61-65

自然发酵优势菌对小米淀粉物化性质的影响

作  者：
寇芳;康丽君;夏甜天;宁冬雪;沈蒙;王维浩;曹龙奎
单  位：
黑龙江八一农垦大学食品学院
关键词：
小米淀粉;发酵;乳酸菌;酵母菌;物化性质
摘  要：
小米自然发酵过程难控制,研究自然发酵液分离并鉴定出的优势菌(乳酸菌、酵母菌)对发酵小米淀粉物化性质的影响,可更好地剖析小米自然发酵的机理,为掌握并控制自然发酵提供理论依据。采用质量浓度为0.2 g/100 mL的NaOH溶液提取发酵后小米淀粉,并测定自然发酵、乳酸菌和酵母菌发酵小米淀粉溶解度、膨润度、透明度、热特性、黏度特性。结果表明,随发酵时间的延长,3种发酵方式所得小米淀粉的溶解度、膨润度和透明度均降低,且乳酸菌和酵母菌发酵小米淀粉的透明度较自然发酵下降1.4%和1.0%;乳酸菌和酵母菌发酵96 h时糊化温度较自然发酵下降1.84℃和1.13℃,峰值温度较自然发酵下降1.04℃和0.43℃;终止温度降低3.69℃和2.85℃;热焓值较自然发酵相比上升1.00 J/g和0.78 J/g;而乳酸菌和酵母菌的衰减值、回生值较自然发酵分别下降978 mPa·s和400 mPa·s、743 mPa·s和471 mPa·s,峰值黏度较自然发酵相比上升185 mPa·s和103 mPa·s。自然发酵的优势菌(乳酸菌、酵母菌)使小米淀粉发生改性,且发酵后的物化性质较自然发酵发生显著变化。
译  名：
Effect of Dominant Microorganisms Isolated from Naturally Fermented Millet on the Physicochemical Properties of Millet Starch
作  者：
KOU Fang;KANG Lijun;XIA Tiantian;NING Dongxue;SHEN Meng;WANG Weihao;CAO Longkui;College of Food Science,Heilongjiang Bayi Agricultural University;National Cereals Engineering Technology Research Center;
关键词：
millet starch;;fermentation;;lactic acid bacteria;;yeast;;physicochemical properties
摘  要：
The natural fermentation of millet is difficult to control. This study aimed to compare the physicochemical properties of naturally fermented millet starch and those fermented by the dominant microbes lactic acid bacteria and yeasts isolated from naturally fermented millet for the purpose of better understanding the mechanism of the natural fermentation of millet and providing a theoretical guideline for controlling the process. Starches were extracted from three different fermented millet samples with 0.2 g/100 mL Na OH and measured for solubility, swelling power, transparency, thermal properties and viscosity characteristics. The results demonstrated that, the solubility, swelling power and transparency of all three millet starches were decreased with fermentation time, and the transparency of millet starch fermented by lactic acid bacteria and yeasts were decreased by 1.4% and 1.0% compared with natural fermentation. The gelatinization temperature of millet starch subjected to lactic acid bacterial fermentation and yeast fermentation for 96 h were decreased by 1.84 ℃ and 1.13 ℃, respectively compared with natural fermentation, the peak temperatures were decreased by 1.04 ℃ and 0.43 ℃, respectively, the final temperatures were reduced by 3.69 ℃ and 2.85 ℃, respectively, and the enthalpies were increased by 1.00 J/g and 0.78 J/g. respectively. In addition, lactic acid bacterial fermentation and yeast fermentation resulted in a decrease in breakdown viscosity of millet starch of 978 and 743 m Pa·s and a decrease in setback of 400 and 471 m Pa·s as well as an increase in peak viscosity of 185 and 103 m Pa·s, respectively in comparison with natural fermentation. In conclusion, fermentation with the dominant microorganisms of lactic acid bacteria and yeasts isolated from naturally fermented millet could significantly modify the physicochemical properties of millet starch compared with natural fermentation.

相似文章

导出引用
计量
文章访问数: 10
HTML全文浏览量: 0
PDF下载量: 0

所属期刊

推荐期刊

友情链接Friendly link
农业信息研究所Agricultural information institute 农业智能知识服务平台Agricultural intelligent knowledge service platform 农业学术服务平台Agricultural Knowledge Service System 中国知网CNKI 维普网VIP 万方WANFANG DATA
联系我们Contact us

电话Tell：010-82109652-808

邮箱E-mail：agrijournal@caas.cn

服务Service
关于我们About us 意见建议Opinions and suggest
版权说明Copyright
单位：中国农业科学院农业信息研究所 中国农学会 © 2017中国农业科学院农业信息研究所 ICP备案号：京ICP备09089781号-46