酸面团发酵过程中蛋白质分解及多肽形成的变化规律

本文以小麦粉,酵母菌和植物乳酸菌M616(Lactobacillus plantarum M616)为原料制备酸面团,酵母发酵面团以及乳酸菌发酵面团,研究酸面团发酵过程中蛋白的分解及肽的形成规律,采用SDS-PAGE分析酸面团发酵过程中蛋白质的组成变化,利用Bradford法分析蛋白质含量的变化,并通过HPLC研究蛋白组分降解形成多肽的含量变化。结果表明,酵母菌对面团中蛋白质几乎没有降解作用,植物乳酸菌M616在面团发酵过程中对面团蛋白具有较强的降解作用,表现为各蛋白含量随发酵时间的进行逐步减少,且在4~10 h之间变化最为显著。其中可溶性蛋白和中分子量麦谷蛋白的降解最为明显,醇溶蛋白含量在0~10 h之间逐渐增加后逐渐减少。对发酵前后多肽含量变化分析发现植物乳酸菌可以明显促进面团中多肽的形成和含量的增加。

Patterns of Protein Degradation and Peptide Formation during Sourdough Fermentation

Sourdough, yeast-fermented dough, and Lactobacillus-fermented dough were prepared with wheat flour, yeast, and Lactobacillus plantarum M616 and the protein degradation and the peptide formation patterns were studied via by SDS-PAGE, the changes in protein content were analyzed by Bradford method, and the formed peptide content was measured using HPLC. The results showed that yeast had almost no effect on the degradation of proteins in the dough. Lactobacillus plantarum M616 played a relatively important role in protein degraded during fermentation, demonstrated by the gradual decrease in the content of proteins during fermentation, which was the most obvious at 4~10 h. Additionally, the degradation of soluble proteins and of those with medium molecular weight was the most obvious. The content of gliadins increased first and then decreased at 0-10 h. The analysis of the content of peptides before and after fermentation indicted that L. plantarum M616 could promote the formation and accumulation of peptides in the dough.