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当前位置: 首页 > 文章 > 植物乳杆菌发酵对燕麦蛋白溶解度和营养特性的影响 食品科学 2011 (17) 204-209
Position: Home > Articles > Effect of Lactobacillus plantarum Fermentation on Solubility and Nutritional Properties of Oat Protein FOOD SCIENCE 2011 (17) 204-209

植物乳杆菌发酵对燕麦蛋白溶解度和营养特性的影响

作  者：
张庆;王凤;黄卫宁;堵国成;王宏兹;RAYAS-DUARTE Patricia
单  位：
江南大学食品科学与技术国家重点实验室;福建福马食品集团有限公司;江南大学生物工程学院;俄克拉荷马州立大学农产品与食品研究中心
关键词：
植物乳杆菌;发酵;燕麦蛋白;溶解度;蛋白体外消化率;氨基酸
摘  要：
利用植物乳杆菌(Lactobacillus plantarum)发酵燕麦酸面团,测定发酵过程中面团酸度和菌落总数的变化以显示菌体在体系中的生长情况,并着重研究乳酸菌发酵对燕麦蛋白的溶解度和体外消化率、氨基酸组成和营养指标的影响。结果表明:植物乳杆菌在燕麦基质中生长良好,具有较强的产酸能力;植物乳杆菌发酵可以显著(P<0.05)提高燕麦蛋白的溶解度,发酵24h和48h的样品与未发酵样品相比,分别提高了19.50%和54.06%。采用胃蛋白酶和胰蛋白酶两步法分析发酵过程中燕麦蛋白体外消化率的变化,发现植物乳杆菌发酵可以显著(P<0.05)提高燕麦蛋白的体外消化率。植物乳杆菌发酵对燕麦蛋白的总氨基酸含量及组成无显著影响,但其氨基酸评分(AAS)由原来的71.53提高到76.60,蛋白质功效比值(PER)也有所增加。
译  名：
Effect of Lactobacillus plantarum Fermentation on Solubility and Nutritional Properties of Oat Protein
作  者：
ZHANG Qing1,WANG Feng1,HUANG Wei-ning1,DU Guo-cheng2,WANG Hong-zi3,RAYAS-DUARTE Patricia4(1.State Key Laboratory of Food Science and Technology,Jiangnan University,Wuxi 214122,China;2.School of Biotechnology,Jiangnan University,Wuxi 214122,China;3.Fujian Fuma Food Group Co.Ltd.,Jinjiang 330011,China;4.Food and Agricultural Products Research Center,Oklahoma State University,Stillwater 74078-6055,USA)
关键词：
Lactobacillus plantarum;fermentation;oat protein;solubility;in vitro protein digestibility;amino acid
摘  要：
Oat sourdough fermented with Lactobacillus plantarum was studied in this paper,and the acidity and aerobic plate count of the sourdough were analyzed to indicate the growth of Lactobacillus plantarum.Meanwhile,the effect of Lactobacillus plantarum on protein solubility,digestibility,amino acid compositions and nutritional index during the fermentation of oat sourdough was explored.The results indicated that Lactobacillus plantarum grew well in oat sourdough medium and had strong acid-producing capacity.Lactobacillus plantarum fermentation also resulted in a significant increase in protein solubility(P < 0.05).Compared with the oat sourdough without fermentation,the protein solubility of oat sourdough with fermentation for 24 h and 48 h was increased by 19.50% and 54.06%,respectively.Protein digestibility was assessed by two-step digestion with pepsin followed by trypsin.Lactobacillus plantarum fermentation could significantly increase in vitro protein digestibility(P < 0.05).The amount and compositions of total amino acids in oat protein did not reveal a big change.However,the amino acid score(AAS) in oat sourdough subjected to Lactobacillus plantarum fermentation was increased to 76.60 from 71.53.Moreover,the protein efficiency ratio(PER) was also enhanced.

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