乳酸菌协同外源酶对全麦粉营养品质及抗氧化活性的影响

为了提高全麦粉营养品质，采用发酵和酶的协同作用探究对全麦粉品质的改善。通过对比短乳杆菌（Lactobacillus brevis，Lbr）和植物乳杆菌（Lactobacillus plantarum，Lac）和/或戊聚糖酶和纤维素酶（Cellulase/Pentosanase，Cel/Pn）处理发现二者在改善全麦粉时存在一定的协同关系。通过对不同发酵时间面粉基本组分的变化规律分析，发现Lbr具有更强的产酸能力。乳酸菌与酶协同处理对膳食纤维和戊聚糖影响显著，在发酵12 h后与Lac的总膳食纤维为11.09%，而Lac-Cel/Pn降低到9.71%，与Lbr相比，Lbr-Cel/Pn可溶性膳食纤维增加26.28%。Lac-Cel/Pn的水溶性戊聚糖含量比Lac增加56.19%。在Lac-Cel/Pn处理中植酸含量从2.97 mg/g降低到0.87 mg/g，植酸酶的活性增强，表明二者在降低植酸含量有显著的协同作用。通过对总酚含量和相应的抗氧化性分析表明，可检测到的游离酚含量通过12 h发酵，Lac的含量为99 mg/100 g，而Lac-Cel/Pn达到了116.9 mg/100 g，铁离子还原能力和DPPH清除能力也表明协同处理增强其抗氧化性更明显。综合结果表明乳酸菌协同酶作用显著改善全麦粉的品质。

Effects of Lactic Acid Bacteria Combined with Exogenous Enzymes on Nutritional Quality and Antioxidant Activity of Whole Wheat Flour

In order to improve the nutritional quality of whole wheat flour, the synergistic effect of fermentation and enzyme was used to explore the improvement of whole wheat flour quality. By comparing Lactobacillus brevis (Lbr) with Lactobacillus plantarum (Lac) and/or pentosanase and cellulase (Cel/Pn), it was found that there was a certain synergistic relationship between lactic acid bacteria and enzymes. By analyzing the change rule of basic components of flour at different fermentation time, it was found that Lbr had stronger acid-producing ability. The synergistic treatment of lactic acid bacteria and enzymes had a significant effect on dietary fiber and pentosan. The total dietary fiber of Lac-Cel/Pn decreased to 11.09%, while the total dietary fiber of Lac-Cel/Pn decreased to 9.71%. Compared with the treatment of Lbr, the soluble dietary fiber of Lbr-Cel/Pn increased by 26.28%. Compared with the treatment of Lac, the content of water-soluble pentosan in Lac-Cel/Pn increased by 56.19%. In Lac-Cel/Pn treatment, phytic acid content decreased from 2.97 mg/g to 0.87 mg/g, which indicated that there was a significant synergistic effect between them. The analysis of total phenol content and antioxidant activity showed that the free phenol content of Lac is 99 mg/100 g and the free phenol content of Lac-Cel/Pn is 116.9 mg/100 g after 12 h fermentation. The iron ion reducing ability and DPPH scavenging ability showed an increasing trend, which indicated that Lactic acid bacteria could obviously improve the quality of whole wheat flour by synergistic enzyme action.